To mark 130 years of excellence at Le Cordon Bleu we have designed a series of short courses which celebrate both classic French techniques and modern innovation in the culinary arts.
The recipe "Poulet Reine Elizabeth" now widely known as Coronation Chicken was first created in 1953 by Le Cordon Bleu London to be served at the Coronation Luncheon of Queen Elizabeth II. During this course you will learn how to make a version of Coronation Chicken which retains the core idea of the dish, while updating it for a modern palate.
By the end of this lesson students will be able to:
- Brine
- Truss and roast a chicken
- Make a flavoured butter
- Cure egg yolks
- Make a rice cake
- Prepare and cook asparagus
- Puff wild rice
Class structure
Your day will be a mixture of in-kitchen demonstrations performed by the chef who is running the session and hands-on practical cookery, where you are guided by the expert teaching chef. The exact format will vary from class to class depending on the style of cuisine and length of the course.
Included in the price:
130-minute group practical lesson
Recipe booklet
Apron
Tea towel
All ingredients
All cooking equipment and teaching resources are provided in our kitchen for use on the day.
What you need to bring:
Sensible, flat-soled shoes. Open toes are not advised
Tupperware to transport your products home
Purchasing as a gift?
If looking to purchase this course as a gift for someone, it is advisable to purchase a Gift Card to the value of this course instead. This can be redeemed on this course, or any of our other short courses, or at La Boutique and Café Le Cordon Bleu London.