The team presented their Japanese influenced dishes to the judges who unanimously declared the beef tongue paired with oloroso the dish of the tournament. This was accompanied by a cured mackerel starter with a glass of en rama fino and followed by a chocolate dessert, paired with a 30-year-old palo cortado VORS (Very Old Rare Sherry).
The winning menu presented Sherry wines as the perfect partner and impressed the judges with fine cookery and appreciation for how best to serve wines from Jerez.
Gail and Jiachen are both alumni of Le Cordon Bleu London and work together at Dinings SW3 as sommelier and chef de partie respectively. They will go on to compete at the international final next year.
This edition highlights our 130th anniversary this year, showcasing the milestones and innovations that have defined our journey, 'Globally Inspired, Locally ...
In honour of International Women’s Day, we celebrate the many talented women in the culinary and hospitality industries and reflect on how women have impacted ...
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Leonardo Cannavale. Leonardo is a Le Cordon Bleu alumnus and private ...
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