Le Cordon Bleu - A Taste of France

Le Cordon Bleu - Regency TAFE SA - Days Road, Regency Park SA 5010

On The Chopping Board (OTCB) were invited to 'A Taste of France' evening at Le Cordon Bleu Australia - Adelaide. All food and beverages were provided on behalf of Le Cordon Bleu (LCB).

Pear and Almond Tart
LCB was founded in Paris in 1895 and now has over 50 international schools in 28 countries. LCB offers a variety of education programmes from diplomas through to bachelor and master degrees in the world of culinary arts and hospitality and tourism.

Jenni, Pastry Chef 
On this evening we were treated to a Chef's Masterclass showcasing the amazing talents of the chefs, and the culinary and hospitality management students. Seated in the demonstration kitchen we first watched Jenni Key, an award winning pastry chef, who demonstrated how to make a 'Buttermilk Panna Cotta with Berry Compote'. With recipe in hand we followed the step by step instructions as Jenni demonstrated the process in the kitchen.

Panna Cotta plated for a cafe menu

Panna Cotta plated for a restaurant
Panna Cotta plated for a fine dining venue
Another option to plate Panna Cotta
The result was the same recipe plated in four different ways. Jenni demonstrated that a dish as simple and cost effective as panna cotta can be included on a variety of menus from cafe through to fine dining with just the addition of a few other elements and creative plating skills. Tasting the buttermilk panna cotta, the LCB students prepared earlier for this evening, it is incredibly silky smooth and extra creamy with the addition of the buttermilk. Paired with the berry compote there is a lovely sweetness and textural element to complete the dessert.

Head Cuisine Lecturer, Simon Taylor
Next up Head Cuisine Lecturer, Simon Taylor, demonstrated how to make a 'Grilled Spatchcocked Chicken with Risotto and Sage Jus'. The aromas of this dish being prepared were divine and we couldn't wait to get into this hearty dish that would be perfect for a cold winters night. Simon also provided the audience with some useful cooking tips throughout the preparation such as, always grill the presentation side first. Good to know!

Grilled Spatchcocked Chicken
This dish was full of flavour. The chicken was seasoned and grilled nicely retaining a tender moist meat. The risotto was creamy and moreish and the use of the Carnaroli rice, which has a higher starch content than your typical arborio rice, helped to keep the shape and texture of the grain. The addition of the sage jus completed this flavoursome, well seasoned dish.

Last up in the demo kitchen was Lecturer Andrew Miles who demonstrated how to make a French Martini. We are informed that a French Martini is typically an aperitif which prepares the palate for food. Andrew explained that Gin and Vermouth are traditionally used in a French Martini but tonight he used Vodka and Chambord liqueur. A couple of great tips I picked up from Andrew were to ensure your cocktail glass is always chilled which can be achieved by filling the glass with ice while preparing the cocktail, and to ensure no water from cleaning utensils or the melted ice chilling the glass makes it into the cocktail.  No one likes a watery cocktail! This was definitely one potent tasting cocktail for an aperitif. Clearly back in the old school Parisian days no one was driving when they were knocking back these cocktails!

Handmade Chocolates
Selection of Pastries
Pear and Almond Tart
Once all the demonstrations were completed we were able to go behind the scenes and watch the hospitality students putting their learnings into practice in the school kitchen. They were all very excited for us to try their hard work and for new students just beginning their semester they should be very proud of themselves. I would have never had guessed that a student just starting at LCB had prepared the exquisite dinner, dessert, pastries and chocolates adorning the tables.

We had a lovely evening at the LCB 'Taste of France' evening. The cooking, patisserie and cocktail demonstrations provided a great insight into what one could learn if undertaking a LCB programme. It definitely made me leave thinking of a possible career change. I mean who wouldn't want to be surrounded by all those mouth watering delicacies all day long!

Handmade Chocolates to go!
If you think you would like to undertake a culinary course at LCB then the next 'Taste of France' evening will be held in June 2016. Follow LCB on Facebook for all the details. For further information on the various programmes offered at LCB Adelaide please visit their website: http://www.cordonbleu.edu/adelaide/home/en


  1. Thanks for the panna cotta recipe - been trying to find a good one :D

    1. No problems - you will have to let us know how it turns out, and post on your site :)


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