Le Cordon Bleu London’s Chef Julie Walsh and Chef Matthew Hodgett have featured alongside students of our intermediate pâtisserie certificate in Caterer and Hotelkeeper magazine. Our master chefs and students were invited to take part in the magazine’s tutored tasting series, which explored the flavour profiles and recipe choices of summer berries.

The feature began with a visit to New Covent Garden Market (NCGM) where students chose a number of ingredients under the guidance of our master chefs to take back to the London institute. Dishes of Summer Berry Charlotte, Champagne and Elderflower Jelly, Tarte Bourdaloue and Galette were created using the same classic culinary techniques we teach to all students. Fresh lavender from the herb garden located on the roof of our London campus was also used in the creation of these dishes.

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Le Cordon Bleu London in Caterer and Hotelkeeper Magazine

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