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.
Le Cordon Bleu London are delighted to be hosting a guest chef demonstration with Antonio González Milla and Francisco ‘Paco’ Jose Torrico of Barrafina.
On 22nd January Le Cordon Bleu London will host a guest chef demonstration, featuring Javier Duarte, Executive Chef at Alexander & Bjorck, a premier luxury ...
In celebration of International Women’s Day on 8th March, Le Cordon Bleu London and Cord restaurant have come together to provide a series of exciting events ...
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