Spring Festival
Le Cordon Bleu

Taking place on Saturday 2nd May, Le Cordon Bleu London Spring Festival 2020 will include interactive practical workshops such as the Cuisine Techniques Workshops outlined below.

• 11:00am - 12:30pm: Ragout of morels, sweet potato, wild garlic, asparagus, broad beans and parmesan.
• 1:30pm - 3.00pm: Mi-Cuit salmon, marinated vegetables, carrot emulsion.
• 4:00pm - 5:30pm: New season lamb rump with a pea and mint pesto, crushed jersey royals and pea shoots.

Cuisine Techniques Workshops:
Each workshop will cover a different dish which is influenced by our Diplôme de Cuisine. Each dish includes fundamental French cooking techniques. Many of the skills taught are transferrable to not only other French dishes, but many other worldwide cuisines which often utilise the French techniques Le Cordon Bleu have taught for over 120 years.

Workshops take place in our state-of-the-art kitchens and include some of the best equipment available, such as performance knives by Zwilling.

Please note: A general admissions ticket is required to attend workshops. Equipment and uniform is provided where applicable, however must be returned at the end of the workshop. Due to the nature of the workshop, in registering you are confirming that you are fit to work in a professional kitchen environment.