Le Cordon Bleu - Degustation Evening

Le Cordon Bleu - Days Road, Regency Park SA 

On The Chopping Board (OTCB) was invited to a special degustation evening prepared by Le Cordon Bleu (LCB) Advanced Diploma Hospitality (ADH) Stage 3 students and led by Chef Dennis Leslie (former Head Chef from Hill of Grace Restaurant).  The menu was matched to a selection of Shaw and Smith wines and all food and beverages were served by LCB ADH Stage 4 students and provided on behalf of LCB.

Table Set for a Degustation Evening
We thoroughly enjoy a degustation menu... there is something about numerous small courses specially matched to beverages that get our tastebuds excited.  It's like the chefs are telling a fascinating story with a beginning, middle and end, luring the diner in through the use of different flavours, presentations, textures and sometimes theatrics for that wow factor ending.

In November 2016, we attended a French Bistro Dinner prepared by LCB students, which was a less formal three course style dinner.  We were so impressed with the standard of cooking on that night, that we were excited to return to see how the students would handle a formal degustation menu.

Chef Dennis Leslie leading the LCB Students
Having the talents of chef Dennis Leslie to guide the students throughout the complex and lengthy menu, we knew we were going to be in very competent hands.  We were big fans of Dennis Leslie's  previous work at Hill of Grace Restaurant, which you can read about in our 'Fine Dining Excellence in Adelaide' review, and did notice a few of his signature styles throughout the five course LCB degustation menu.

Oyster, Finger Lime, Verjus Foam
First up was an oyster with finger lime and verjus foam.  Verjus is the pressed juice of unripe grapes and is the classic French alternative to vinegar.  The fresh, sea salty flavours of the big juicy oyster worked very well with the bursts of tartness from the fingerlime and subtle acidity and creamy texture of the verjus foam.

The oyster was matched with one of our favourite wine staples, the 2017 Shaw & Smith Sauvignon Blanc, Adelaide Hills.

Ouzo Cured Kingfish
The Ouzo cured kingfish served with eggplant puree and pickled kohlrabi, not only looked pretty on the plate but tasted superb.  You could probably pickle anything for me (Amanda) and I'd be happy but it definitely made the kohlrabi (a cultivar of cabbage) shine in this instance.  The kingfish was fresh, tender and expertly sliced to a lovely thickness.

The kingfish was matched with the 2016 The Other Wine Co. Pinot Gris.

Chicken Galantine
The chicken galantine with an artichoke puree, capers, lemon butter and fines herbes (combination of herbs) was our favourite dish of the evening, with the kingfish a close second.  Again, sitting pretty on the plate with a sprinkling of edible flowers and lots of fresh herbs, the chicken galantine (a de-boned stuffed meat, wrapped in it's own skin) was tender and moist with a nice crispy skin outer. Combined with the silky smooth artichoke puree and decadence of the lemon butter was a flavoursome mouthful.

The chicken was matched with the 2015 Shaw & Smith M3 Chardonnay.

Pan Seared Duck Breast & Rillette
The pan seared duck breast and duck rillette with native pepperberry and quandong jus was a complex dish to prepare with the many elements and different cooking techniques all on one plate but the students handled this challenge well.  Quite a heavy meat dish, the pepperberry and quandong jus helped to balance out this richness, along with the lighter style red wine.

The duck was matched with the 2016 Shaw & Smith Pinot Noir.

Barossa Valley Cheese
The last dish was a Barossa Valley Cheese Co La Dame with a parsnip puree.  This course was slightly confusing for us.  We were thinking there was going to be a sweet dessert twist but it was very savoury, which had us wondering if this was in fact another main course.  An interesting dish with the goats cheese finely grated atop a cheesy almost custard like centre.  Topped with a couple of salty parsnip chips, our tastebuds were crying out for something sweet but for non-sweet lovers this may have been their perfect ending.

The cheese dish was matched with the 2015 Shaw & Smith Shiraz.

Dining Room
A great turn out in the dining room to experience the first LCB degustation evening with matched wines was a special evening enjoyed by all.  For $75 including generous pourings of Shaw & Smith wines ($55 without wine), the evening was wonderful value for a top quality degustation menu... one that could hold it's own against some of Adelaide's top fine dining venues.

If you would like to check out the talents of the hardworking LCB students for yourself, then book now for their upcoming 'Brasserie' held in Tiros @ Regency, running from the 14th until the 24th of November 2017, for lunch on Tuesday to Friday, and dinner on Wednesday to Friday.  To make a reservation or obtain further information call (08) 8348 4348.


  1. Nice post, friendly service and food looks delicious :)


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