Le Cordon Bleu - French Bistro Dinner

Le Cordon Bleu - Days Road, Regency Park SA 5010

On The Chopping Board (OTCB) was invited to the Le Cordon Bleu (LCB) French Bistro Dinner at TIROS restaurant at Regency TAFE.  All food and beverages were provided on behalf of LCB. OTCB love to support the next generation of foodies and the hard working students at LCB studying a variety of education programmes from diplomas to bachelor and master degrees in culinary arts, hospitality and tourism are no exception.  Tonight we were honoured to experience a 3 course menu, in a fine dining setting hosted by the LCB students.

A preview of our desserts!
With 62 other guests in the restaurant tonight the LCB students had their work cut out for them undertaking this real life practical training component of their studies. Hosting both lunches and dinners over a two week period, the students have the opportunity to undertake a variety of duties from front of house, food and beverage service, and various roles in the kitchen including LCB's famous patisserie. Our table's server for the evening was the well mannered, attentive and very sweet Chloe, who is studying a Bachelor of Business in International Hotel Management.

Chicken Liver Pate
Our table was seated, Chloe promptly provided menus, placed our napkins on our laps and served us water and freshly baked sourdough bread and whipped butter.  Once the difficult decision of what to have for main course is decided, Chloe presented the table with chicken liver pate and toasted brioche buns.  A great start to the meal, the pate creamy, smooth and full of that rich meaty flavour spreads luxuriously over the sweet brioche. The pickled onions and cornichons are the perfect accompaniment to cut through the richness of the pate.

Field Mushroom Risotto $15.90
For main course I selected the 'Field Mushroom Risotto' with asparagus and fried sage.  Risotto's aren't easy to master, one false move and it can be a sloppy mess but the LCB students have been taught well and this risotto is spot on.  Beautifully creamy and full of mushroom flavour, the rice still retained texture and the inclusion of a variety of mushrooms and grilled asparagus makes for an exciting dish.  That fried sage, lovely and crispy, was one tasty garnish. I didn't want this dish to end... yum!

MSA Char-Grilled Steak Frites $18.90
Roast Herbed Chicken Breast $18.90
My guests tonight selected the MSA char-grilled steak frites with shallot sauce and haricots vert, and also the roasted herbed chicken breast with sauteed gnocchi piedmontese, wilted spinach and beurre ravigote.  Both dishes were thoroughly enjoyed, with compliments to the chefs relayed back to the kitchen!

Behind the Scenes!
Sneak Peak in the Kitchen
Between main course and dessert, my special request for a sneak peak of the LCB students working away in the kitchen was approved and we got the opportunity to thank them for our delicious meals so far.  The kitchen was orderly and everyone seemed to be working on their tasks and taking direction happily and calmly which was great to see!

Amaretto Parfait $9.90
For dessert we decided to share all 4 desserts on offer because, well, why not!  The 'Amaretto Parfait' with prune and sultana compote, sable and meringue is not a dessert I would order if I only had one choice but having the chance to try it along with the others tonight I'm glad I did.  A good dish due to the many different textures and tastes in the smooth creamy parfait, buttery shortbread, crunchy meringue and sweet and sticky prune and sultana compote.

Warm Doughnuts $9.90
The 'Warm Doughnuts' with "Fondue au Chocolat" was one of my favourite desserts because warm cinnamon doughnuts are a weakness!  The doughnuts were nice and puffy with great chew and dunked in the dark bitter chocolate sauce were a finger licking delight!

Chocolate Tart $9.90
The dessert special of the day was a chocolate tart with raspberry sorbet.  The pastry shell was a little clumsy looking but melted away with the decadence of the dark chocolate ganache filling.  As rich as it looked, the sorbet and fresh raspberries were a great pairing to break up some of that chocolatey goodness.

Baked Cheesecake $9.90
The 'Baked Cheesecake' with rhubarb and creme chantilly was my favourite of the desserts, only just pushing those doughnuts into second place.  The cheesecake solid but creamy presenting a decent serving size.  The buttery biscuit base providing a little textural balance and the tartness from the rhubarb lifting this whole dish to delectable heights!

Chloe - Studying International Hotel Management
We had a wonderful dinner, enjoying each and every dish topped off by very polite service.  If you would like the chance to experience one of these dinners hosted by the LCB students twice a year, in May and November, then look out for the details on the TIROS Restaurant website.  It's definitely a great way to support the students in gaining a real life practical experience before heading out to their future industry placements, all while enjoying some great quality food at amazing prices!


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