Le Cordon Bleu News, 06/06/2013
In The News
Student Event Celebrates Queen’s Coronation Anniversary
Le Cordon Bleu London Master Chef Daniel Hardy led a student event on Tuesday 4th June to celebrate the 60th anniversary of Queen Elizabeth II’s Coronation.
Students discovered Le Cordon Bleu’s contribution to the coronation celebrations held on the 2nd June 1953, where former London principals Rosemary Hume and Constance Spry created a recipe to be served at the prestigious coronation lunch. The recipe was called Poulet Reine Elizabeth but would later become known as Coronation Chicken, combining chicken with a creamy curry sauce to create a dish with a distinctive golden colour – symbolic of the grand occasion.
Students were given a copy of the original recipe, and Chef Daniel Hardy – who has cooked for Queen Elizabeth II and Prince Andrew at The Goring Hotel – demonstrated a modern interpretation of the dish which was then tasted by all students.
In 1956 the original Coronation Chicken recipe featured in the first edition of The Constance Spry Cookery Book, which was written by Rosemary Hume and Constance Spry.
Rosemary Hume opened l’Ecole du Petit Cordon Bleu in London in 1933 with Dione Lucas, after both had studied at Le Cordon Bleu Paris under influential French chef Henri-Paul Pellaprat. The school set the foundation for today’s Centre of Excellence in London, which continues to excel as the premier destination for culinary arts education
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