![Vincent Valton, ambitious and creative young Chef](https://static.cordonbleu.edu/Files/MediaFile/53249.jpg)
Vincent Valton, ambitious and creative young Chef
Vincent Valton is an ambitious young Chef whose passion for travelling inspires him to be constantly innovative. He is only in his early thirties but already ...
It’s a serendipitous mix of incident-free mise en place and a little luck that makes for a perfect service. In a professional kitchen, ‘incident-free’ is a direct product of experience and seamless organisation. For our Superior Cuisine students running their first ever pop-up restaurant this month, they came face to face with how crucial those elements are in planning a perfect mise en.
Students of our Cuisine programme are required to apply their skills in a unique dining event to graduate. It puts these future-chefs right at the helm, handling all aspects of the pop-up restaurant from recipe design and ingredient costing to prep and service.
This term’s class of nine proudly put out five spectacular courses despite the usual pre-service mishaps. Guests were treated to a dining experience akin to what you would expect at a top-tier kitchen.
Yellow Bell Pepper Mousse, Saffron Flavored Clam Aspic
Sparkling Wine
« Charles Lafitte, Brut Prestige, Chardonnay blanc »
Chicken and Prawn Ballotine,
Delicate Salad, Grapefruit and Red Radish Pickles
White Wine
«Jean-Claude Mas, Les Gres, Chardonnay Réserve, Pays d’Oc, cépage Chardonnay 2016 »
Roasted Duck Breast, Crispy Duck Leg Confit,
Assorted Vegetables, Raspberry Vinegar Jus
Red Wine
« Albert Bichot, Luberon La Bichette, Bichot Meilleur, cépage Grenache, Syrah 2014 »
Lightly Smoked Comté Sandwich
The Summer Sensation
Apricot Blancmange and Peach Mousse
Coffee
Not only do our students get a chance to finally put their skills to the test through this pop-up restaurant, but it reaffirms the reason why they began their culinary journey in the first place, just a few months ago. Pulling off a successful service and seeing guests delighted by the food you put out is the ultimate thrill for a chef-in-training.
Here’s to many more of these successful moments – bravo!
Come and taste what Le Cordon Bleu students can do at our other upcoming student-run events or find out how this could be you.
2018/09/14
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