Christmas Magazine by Le Cordon Bleu

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On sale at La Boutique 2

NEW

Christmas Magazine

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16-19 8-13

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4-5 | Highlights 2020 What have Le Cordon Bleu alumni & students been up to in 2020?

6- 7 | This season’s event planning: tips & tricks Interview with Jason McGowan, Accor General Manager, Melbourne & Christina Rentis, InterContinental Director of Sales, Adelaide.

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14 - 15 | History: 125 years of excellence 16- 19 | A traditional Christmas menu Recipes selected from our 1950’s Le Cordon Bleu magazine

20-22 | What’s new at Le Cordon Bleu?

8-13 | A festive menu with Le Cordon Bleu alumni

24-29 | A vegetarian dinner to remember

A culinary Journey with recipes from around the world

From Le Cordon Bleu Master Chef

20-22

30-31 | Food & Beverages: pairing advice from the expert 32-33 | Success stories Featuring Olivia Burt, Clara Puig and Nico Fitzgerald’s inspiring career paths

34-35 | Shopping guide

Discover Le Cordon Bleu Online Learning’s programmes and content

Culinary Arts • Food Photography • Gastronomy & Nutrition Food Writing • Plant-Based Diets • Food Entrepreneurship

ONLINE.CORDONBLEU.EDU

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erry Christmas and Happy New Year!

Reaching in 2020 the 125 years milestone, we are proud to see that we have been true to our legacy, to bring culinary excellence to all without borders, and extending it to hospitality education.

From its origins, Le Cordon Bleu’s mission is to teach the techniques and knowledge inherited from the great masters of French cuisine. With over than 30 schools in 20 countries, the institute today offers culinary training, as well as bachelors, masters and MBAs in hotel management and tourism, and trains 20,000 students of more than 100 different nationalities each year.

Le Cordon Bleu training programmes provide an international passport, enabling students to embark on a career in the gastronomy field. Its alumni thrive in a variety of roles such as journalists, food critics, writers, food photographers, chefs and/or entrepreneurs, some of which are Michelin starred or have won prestigious awards, teachers, restaurant and hotel managers, nutritionists, TV and Radio presenters, sommeliers, wine agents, F&B managers, retailers…

Their achievements are a clear indication of the success of the education they receive at Le Cordon Bleu and there are many outstanding career paths. For example, Le Cordon Bleu alumna Garima Arora became the first Indian woman to be awarded a Michelin star for her restaurant Gaa, in Thailand, which earned 16th place in Asia’s 50 Best Restaurant in 2020. Again in 2020, food writer Mary Berry has been handed a damehood by HRH the Queen Elizabeth II, Jessica Wang won the Master Chef All Stars Thailand at only 25, and Luciana Berry won the Masterchef Brasil competition. What a year!

Le Cordon Bleu is extremely committed to ensuring its training programmes are outstanding. It gives upmost importance to developing new programmes and constantly updating those already in existence. Most recently, Le Cordon Bleu has launched a new MBA in International Hospitality and Culinary Leadership with Université Paris-Dauphine-PSL, a Bachelor of Integrated Food Sciences in partnership with University of Ottawa, a Vegetarian Culinary Arts Diploma, a Diploma in Pâtisserie Innovation & Wellness, and 100% Online Higher Education Certificates.

For the year to come, we wish you all the best and hope to see you soon at Le Cordon Bleu.

Amitiés gourmandes,

André Cointreau, President Le Cordon Bleu

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Highlights 2020 What have Le Cordon Bleu alumni & students been up to in 2020?

June

January Chef Sonia Manoj Patil cooks her signature dish for Masterchef Australia judges at experiential restaurant Enter Via Laundry.

London alumni Assem Abdel Hady and Andres Bernal open London Stock restaurant, with fellow alumnus Nico Fitzgerald running the kitchen as Head Chef.

March GAA, the restaurant of the alumna Garima Arora which earned a Michelin star in 2018, joined the 2020 Asia’s 50 Best Restaurant in India ranking (16th place).

In Australia, alumna, Jeongmin Sylvester, opens new retail space showcasing cakes and ceramics - Pastry chef & artist, Jeongmin Sylvester proves that dreams can still come true in challenging times.

Alumnus Nikom Uatthong (Diplôme de Cuisine) has refurbished his restaurant Kompassion to give it a fresh modern look and a new menu. Kompassion is a Thai Fusion restaurant, one of the most popular in Kuala Lumpur.

LCB at Home Challenge winning dish: Pressed lamb palette, pupunha gratin and pumpkin, Brasil.

July

Cuisine Diploma student Wannan LI receives a Trophy of Excellence as Top1 highest ranking student of his intake, making him lead all three levels during the whole study in Shanghai.

In Malaysia, alumna Freya Yen Fei Chun (Diplôme de Boulangerie) opens Le Petit Paris The Potpourri, a lifestyle bakery cafe wanting to bring “Paris” to everyone and committed to using all-natural ingredients.

World Cuisine Buffet presented by our Superior Cuisine students with Chef Stéphane Frelon, Executive Chef, Malaysia.

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October August Chef Jessica Wang has won the Master Chef All Stars Thailand at only 25 and she has become a role model to young aspiring chefs in the online world. alumnus Paul Subhasish, graduated with the Diploma in Culinary Management created a concept of “cloud kitchen”, a professional kitchen only intended for the delivery of meals in India.

Alumnus Han WEI had been invited to join the popular reality show series in China Go Fighting! Where he shares concepts and techniques of four innovative dishes to the audience.

Alumna Kavita Naresh Bhagchandani is chosen to take part in prestigious World Championship of Pastry (hosted

by FIPGC) in the team representing Australia. She is mentored by Le Cordon Bleu Australia Lecturer, award-winning Chef Angelo Roche.

Alumni Yukiko Sato and Haruna Kawano have partnered with Le Cordon Bleu Japan Ambassador Chef Saito to open BeyondVeg, a restaurant serving all you can eat vegetarian buffet.

September

Alumnus Tong LUO opened his fine dining restaurant Vanilla in Guiyang, China featuring classic French cuisine with a local touch, a further expansion to his business after his success with a pastry shop in the community.

Alumna Daria Tartrais opened with her husband the restaurant Namoovert, a fusion restaurant, with a bistronomic and vegetarian friendly inspiration.

Student volunteers worked alongside Shanghai Chef Instructors to propose tasty delights for the opening ceremony of Art Exhibition dedicated to Claude Monet.

Wedding cake creations by Pastry students together with Chef Sarju Ranavaya, Pastry Chef Instructor in Thailand.

Alumna Luciana Berry wins MasterChef Brazil 2020, after impressing the judges by using the techniques learned at Le Cordon Bleu to transform humble ingredients into haute cuisine.

Ryouko Maeda published her book Homecooking like a professional Chef: the logic of Western Food

Cake made by Basic Patisserie graduate in honour of valuable the teachings learned during classes at the Rio institute.

Alumna Mary Berry is handed her Damehood at HRH Queen Elizabeth II’s birthday honours.

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This season’s event planning: Tips & tricks Interview with Christina Rentis, InterContinental Director of Sales, Adelaide & Jason McGowan, Accor General Manager, Melbourne.

Christina Rentis, InterContinental Director of Sales, Adelaide How did you get into hospitality? Tell us about your career path The seed was sewn when I was in high school.

I’ve always had a passion for food and was hoping my future employment would allow me to demonstrate my social & creative skills.

The Hotel Management course at Le Cordon Bleu allowed me to understand all aspects of operating a hotel and I became particularly interested in the events and sales side of the business.

The Club Lounge department within the Hyatt Hotel in 2008 was the start of my journey, and after progressing through various other divisions, I successfully secured a sales position as a Weddings Executive at the InterContinental Hotel in 2013.

A move into the Conference & Events Manager role followed, where I was able to covert my acquired experiences & people skills toward securing and managing large corporate events and this in turn led to my appointment as Director of Sales.

What are your “top tips” for a smooth event planning in the context of Christmas and New Year’s?

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Events can be very stressful so always take time to plan your events whether it’s a small get together or a formal large event.

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Events can become expensive, so always create a detailed budget for what you want, determine the final cost, ideally having some allowance for extras.

What do you love about your work?

I enjoy that every day is different and that I have the opportunity to create memorable moments for my clients.

What were your Christmas’s like growing up?

I have a Greek background which means large family celebrations that always include lots of food and great wine.

What does your typical Christmas look like now?

My husband & I try to maintain the same Christmas traditions of presents in the morning followed by a long lunch however now this has extended over two days including a relaxed Boxing Day lunch.

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Create a menu that is fun and comfortable for you to achieve without stress, make sure to order any special ingredients in advance so as not to miss out and always use the freshest produce.

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Always have a backup plan in case of any kitchen disaster, weather change or additional people coming you forgot to write down on your guest list.

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Enjoy the moment - sometimes you can get carried away with the event, so plan well and then make sure you enjoy the day yourself.

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Don’t Leave everything until the last minute. Use the day before the event for preparation in terms of meal preparation, table settings & styling.

Jason McGowan, Accor General Manager, Melbourne How did you get into hospitality? Tell us about your career path I started in hospitality in Adelaide, South Australia and worked in Night clubs and smaller Hotels in my early twenties before going to Le Cordon Bleu Paris. I had caught early, as they say the ‘industry bug’ and wanted to pursue an international career within Hospitality.

What was your greatest learning at Le Cordon Bleu?

Understanding how a Kitchen truly operates. The structure of a traditional commercial Kitchen and each section. Also, how these sections within a great kitchen ensure that each element of a dish comes together with speed and presentation to produce memorable dining experiences for guests. Also, I wanted to really understand deeply all the culinary concepts and terminology used within Kitchens around the world!

What do you love about your work?

Being around a culinary environment – the soul of any great establishment I believe is found in the culinary areas of its Kitchens, Restaurants and Conferences & Special Event spaces. And of course, the people and the amazing dedicated characters that Hospitality and Tourism attracts!

What were your Christmas’s like growing up?

Our Christmas’s growing up in Australia were a very traditional British style Christmas, and every year we had a sit-down dinner on Christmas eve. We would dress rather formally – even with a heat of up to 40 degrees Celsius and have the traditional British fare of Ham, Pork, Turkey, roast potatoes, stuffing, and cranberry sauce. For dessert, the pudding was, and still is, piped in by procession by Scottish Bag pipes from the kitchen to the table by a member of the family and then lights are turned off for the lighting of the brandy over the pudding.

What does your typical Christmas look like now?

Now our family Christmas’s are very Australian in style with more appropriate food for the hot weather. On Christmas eve, dinner is all about local fresh quality seafood. On Christmas day we now have a mid-morning Brunch with fresh farm eggs, hams and tropical fruits before spending the afternoon cooling off around the pool, where we all enjoy cold glasses of Sparkling Shiraz.

What are your “top tips” for a smooth event planning in the context of Christmas and New Year’s?

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Write down all your ideas first and develop detailed lists.

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Make sure you order in advance your food and wines to beat the rush!

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Best to go to your local food markets or your local butcher and the seafood monger.

Plan a welcome drink and a drink that is appropriate to the climate or region that you are celebrating.

Ask for help if needed!

Have some music – Christmas carols still set the mood no matter the style of Christmas or New Year’s Event.

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A festive menu with Le Cordon Bleu alumni Whether, it is Christmas, New Year’s Eve or Lunar Year, Le Cordon Bleu alumni have great ideas for an international menu that will make you travel around the world thanks to exquisite tastes and flavours.

The recipes proposed are featured in our new book A Culinary Journey, a limited edition gathering 70 recipes from our Le Cordon Bleu alumni. In this menu, make sure to choose your main course between the two options available.

MAIN COURSE – OPTION 1

Crayfish Soup

Roasted Pork Belly

By Aykut Doğanok (Turkey), Head Chef at Nicole in Istanbul since 2018 Nicole earned the title Best Turkish Restaurant on La Liste 2019.

by Naphachama Hongsakaola (Australia), Executive Chef and Restaurateur at MiMi Restaurant in Adelaide, and a member of Plus 82 Group, which includes four different restaurants.

MAIN COURSE - OPTION 2

DESSERT

Mahi-Mahi with Spiced Tamal Sauce

Litsea Chocolate Mousse

By Jorge Lamport (Guatemala), Entrepreneur & Chef at Camille restaurant, and culinary consultant having coached Team Guatemala for the Bocuse d’Or competition several years in a row.

By Wu Zhuoyi (China), Chef & founder of Denali Kitchen, a pastry store and cooking studio in Nanjing. She earned the Diamond New Prominent Chef Award in 2018.

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STARTER

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A CULINARY JOURNEY Le Cordon Bleu is proud to present A Culinary Journey: 70 Le Cordon Bleu Alumni recipes from around the world.

Brought to you by our alumni network Commanderie des Cordons Bleus, we hope that you will enjoy travelling with us at home.

To celebrate 125 years of excellence in teaching, Le Cordon Bleu has reached out to its former students to propose a voyage of unique flavours.

Mixing the great classics of French gastronomy and international cuisine, giving it a simple twist or a complete innovative take, this book offers a glimpse of Le Cordon Bleu alumni savoirfaire.

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Crayfish Soup Serves

Preparation time

Equipment needed

30

12+ hours

PacoJet; siphon

INGREDIENTS

METHOD

For the sorbet (makes a double batch)

Step 1: for the sorbet, combine the warm fish stock with the lemongrass, verbena, chillies, galangal, coriander and kaffir leaves and zest. Leave to infuse for 30 minutes. Strain the stock and set 1kg aside for use in this recipe. Add the dextrose and sugar to 1kg of warm infused stock and taste to adjust the amount of lemon juice you wish to add.

– – – – – – – – – – – –

1 kg fish stock, warm 2 stalks of lemongrass, chopped 50 g verbena leaves 10 g chilli pepper, chopped 20 g galangal, chopped 25 g fresh coriander leaves 3 kaffir lime leaves zest of 1 kaffir lime 70 g dextrose 20 g caster sugar lemon juice, to taste 2 gelatine leaves (standard 2g leaf)

For the seaweed micro cakes

– – – – –

70 g seaweed powder 35 g almond flour 10 g caster sugar salt 145 g egg white

For the cherry purée (makes a double batch)

– – – – –

1 gelatine leaf (standard 2g leaf) 500 g cornelian cherries 50 g water 30 g caster sugar juice of 1 lemon

In the meantime, bloom the gelatine in cold water. Once softened, remove and squeeze out the excess water. Add the bloomed gelatine to the warm mixture and stir well to combine. Place inside a PacoJet and freeze overnight. Blitz the mixture in the PacoJet. Step 2: to make the seaweed micro-cakes, combine the seaweed powder, almond flour, sugar and salt in a bowl. Add the egg whites and mix well to combine. Transfer the mixture to a siphon charged with 1 canister.

Siphon the mixture into small microwave-safe mugs and cook in the microwave on high for 1 minute. Once cooled, unmould and repeat the process until you have made all the cakes.

Step 3: for the cherry purée, bloom the gelatine in cold water. Once softened, remove and squeeze out the excess water. Place the cherries into a pan along with the water, sugar and lemon juice. Cook for 20 minutes until the cherries have softened.

Remove the stones and blitz the mixture to a purée. Add the bloomed gelatine and stir well to combine. Cover with a cartouche and leave to cool completely.

Step 4: to prepare the oleaster crumble, remove the skins and scrape the fruit from around the stone. Leave to dry for 1 hour. The sugar present will become crumbly.

Step 5: to serve, spread the cherry purée onto a plate and top with two pieces of cooked crayfish. Place a seaweed micro cake in between the crayfish and garnish with a teaspoon of oleaster crumble. Finish with a quenelle of sorbet along with verbena micro-herbs and nasturtium leaves to garnish.

For the oleaster crumble

– 100 g oleaster To serve

– 900 g cooked crayfish (approx. 30g per person) – fresh verbena micro-herbs, To garnish

– fresh nasturtium leaves

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Kimchi Nam Prik Ong (Roasted Pork Belly) Serves

Preparation time

Equipment needed

20

48+ hours

blow torch; pestle and mortar; vacuum sealer

INGREDIENTS

METHOD

For the pork belly – 3 kg pork belly – 1 g salt – 10 g Chinese five-spice powder – vegetable oil

Step 1: score the skin of the pork belly and remove any visible hair using a blow torch. Combine the salt and Chinese five-spice powder and scatter over the pork. Place on a tray and leave uncovered in the fridge for 24 hours to dry.

For the kimchi nam prik ong – 30 g garlic, peeled – 20 g coriander root – 15 g bird’s eye chilli – 30 g lemongrass, sliced – vegetable oil – 500 g pork mince – 500 g veal mince – 250 g onion, peeled and finely diced – 1 kg tomatoes, diced – 1.5 kg cooked kimchi – 30 g fresh kaffir lime leaves, thinly sliced – 200 g tomato paste – salt – freshly ground black pepper To serve – 4 cucumbers, trimmed into 2.5x10x0.5cm rectangles – puffed rice, to serve – micro chervil and edible flowers – pinch smoked paprika

Step 2: blanch the cured pork belly in a large pan of boiling water for 5 minutes. Remove from the pan and place onto a tray. Store uncovered in the fridge for 24 hours to dry.

Step 3: to make the kimchi nam prik ong, make a paste from the garlic, coriander root, chilli and lemongrass using a pestle and mortar. Set this paste aside.

Step 4: heat the vegetable oil in a large, deep pan and add the pork and veal mince. Cook until browned. At the same time, using a second pan, gently fry the onions in a tablespoon of oil until they soften. Add the cooked onions to the mince mixture and stir well to combine.

Step 5: add the paste and diced tomatoes into the pan and cook over low heat for 10 minutes, stirring occasionally.

Once the tomatoes have cooked, stir in the cooked kimchi and kaffir lime leaves.

Step 6: in the meantime, heat a tablespoon of vegetable oil in a small pan and cook the tomato paste for a minute. Add to the mince mixture and leave to cook for 30 minutes. Adjust the seasoning with salt and freshly ground black pepper, if needed. Remove from the heat and store covered.

Step 7: to compress the cucumbers for serving, place the trimmed pieces into a sous-vide bag, ensuring they are lying in a single layer. Seal under full vacuum to compress.

Step 8: when ready to finish the pork belly, preheat the oven to 210°C. Step 9: heat a large pan of oil to 180°C and carefully fry the belly for 5 minutes. Remove and place onto a tray and cook in the oven for 15 minutes. Reduce the oven to 160°C and cook for a further 20-25 minutes.

Step 10: slice the roasted pork belly into pieces 2.5x10cm portions and place each piece onto a serving plate. Remove the compressed cucumber from the sous-vide bags and place a piece next to the pork. Spoon the kimchi nam prik ong on top of the cucumber and garnish with puffed rice, micro chervil and edible flowers. Finish with a pinch of smoked paprika.

CHEF’S TIP

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Slicing through crispy pork skin can be tricky when portioning as it can break into smaller pieces. Try placing the belly onto a chopping board, skin side-down and using a very sharp knife to slice through.

Mahi-Mahi with Spiced Tamal Sauce Serves

Preparation time

Equipment needed

4

1 hour 30 minutes

blender

INGREDIENTS

METHOD

For the spiced tamal sauce – 600 g fish stock – 80 g ripe plum tomatoes, halved lengthwise – 70 g onion, peeled and sliced – 20 g chile pasa, seeds removed – 30 g chile guaque, seeds removed – 0.5 g chile cobanero – 10 g annatto paste – 1 red bell pepper, roasted, peeled and seeds removed – 2 whole cloves – 0.2 g cinnamon stick – 1 allspice berry – 5 g sesame seeds, toasted – 5 g pumpkin seeds, toasted – 40 g unsalted butter – salt For the cilantro sauce – 60 g fresh coriander leaves and stems, blanched and drained – 30 g fresh lime juice – 20 g fresh tangerine juice – 50 g water – 10 g olive oil – 1 g xanthan gum For the cilantro oil – 30 g fresh coriander leaves and stems, blanched, chilled and drained – 1 g whole coriander seeds, toasted – 75 g avocado oil For the accompanying vegetables – 4 baby corn – 50 g loroco (or asparagus tips) – 150 g mixed mushrooms For the mahi-mahi – 600 g fresh mahi-mahi, trimmed into 4 portions – salt and freshly ground black pepper – 30 g unsalted butter – sesame seeds, toasted – pumpkin seeds, toasted – edible flowers, of your choice

Step 1: for the tamal sauce, place 400g of the fish stock into a large pan and add all the remaining ingredients apart from the remaining 200g fish stock, butter and salt.

CHEF’S TIPS – If you wish to make the dish spicier, increase the amount of chile cobanero.

– If you cannot source chile cobanero, use any dried chillies.

Bring to a simmer over moderate heat until the onions and tomatoes have completely softened, approx. 15 minutes. Blitz the mixture in a blender and strain through a fine mesh sieve into a clean pan.

Add the remaining 200g fish stock and cook over moderate heat until the sauce thickens. Whisk in the butter and season the sauce with salt. Set aside.

Step 2: to make the cilantro sauce, simply blend all the ingredients before straining through a fine mesh sieve. Season with salt and set aside. Do the same with the cilantro oil: blend all the ingredients in a clean blender and strain through a fine mesh sieve. Set aside.

Step 3: at this time you can prepare the accompanying vegetables you wish to enjoy alongside the mahi-mahi.I served the mahimahi with grilled baby corn, mixed mushrooms and greens (loroco or asparagus tips are great options).

Step 4: just before serving, cook the mahi-mahi. Season all sides of the four portions while you heat the butter in a pan. Cook on all sides until the fish is done. Place on a wire rack set over a tray.

Glaze the fish with the tamal sauce and serve with the vegetables and any remaining tamal sauce. Add the cilantro sauce, cilantro oil and garnish the dish with toasted sesame and pumpkin seeds.

Finish with edible flowers.

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Litsea Chocolate Mousse

12

Serves

Preparation time

Equipment needed

6

8+ hours

brownie tin (12x12cm); acetate sheets (10x10cm) rolled and taped in a cylinder shape

INGREDIENTS

METHOD

For the brownie cake – 20 g dark chocolate (70%) – 35 g unsalted butter, softened – 40 g brown sugar – 30 g egg – 16 g plain flour – 2 g unsweetened cocoa powder

Step 1: for the brownie cake, preheat the oven to 180°C. Gently melt the chocolate and butter together (see Chef 's Tips). Add the sugar and egg and mix until thoroughly combined. Sift in the flour and cocoa powder, folding into the mixture. Pour into a brownie tin and bake for 12 minutes. Remove and allow to cool completely.

For the litsea ganache and mousse – 43 g Cointreau – 15 g litsea – 173 g dark chocolate (57%) – 86 g unsalted butter, softened – 170 g whipping cream

Step 2: to make the listea ganache and mousse, add the Cointreau and litsea into a small bowl and leave to infuse for 2-4 hours. Strain the Cointreau into a bowl, discarding the litsea. In the meantime, gently melt the chocolate and butter together. Pour the melted mixture into the Cointreau, whisking well to combine. Pour half of this ganache onto the cooled brownie cake and set in the fridge for 2 hours. Set aside to cool before trimming into six 10 x 3cm rectangles. In the meantime, in a separate bowl, whip the cream to a mousse texture. Check the temperature of the remaining ganache. It should be approx.

30°C before folding in the whipped cream. Transfer the mousse into the acetate cylinders and leave in the fridge for 2 hours.

For the chocolate glaze – 6 g gelatine leaf (gold) – 25 g water – 112 g whipping cream – 157.5 g caster sugar – 52.5 g unsweetened cocoa powder

Step 3: for the chocolate glaze, bloom the gelatine in cold water. Once softened, remove and squeeze out excess water. Cover with plastic wrap and set aside. Heat the water, cream and sugar in a pan. Once lightly simmering, whisk in the cocoa powder gradually then increase the heat to a boil while whisking continuously. Remove the pan from the heat and whisk in the bloomed gelatine. Cover and place in the fridge until ready to use, or allow the mixture to cool to 28°C before glazing the dessert.

To serve – chocolate decorations – seedless raspberry jam

CHEF’S TIPS – For best results when making the ganache, aim for the chocolate to be below 40°C before adding the softened butter.

– The chocolate glaze should be approx. 28°C before using.

Food & beverage pairing

By Eason Wu, Wine and Beverage Management Programme Lecturer, Le Cordon Bleu Shanghai Starter Crayfish Soup by Aykut Doğanok The pairing will build on the link between the citrusy-herbaceous aroma and underlined the delicacy of the crayfish. Considering its Christmas, a champagne would do well. However, avoid a champagne that is too robust in taste, or aged for too long. Here the wine needs to be vivid to the nose with crispy freshness and minerality to it in order to pair well with the crayfish. Another possibility with a sauvignon blanc from Marlborough. It shares the vegetal character of the dish, though in this case try to find a bottle aged for less than 1 year to enjoy the freshness of the wine.

Main course - option 1 Roasted Pork Belly by Naphachama Hongsakaola The wine needs to have an opulent aroma and a generous structure along with concentrated flavor. A first choice may be a red wine from Chateauneuf-du-Pape, the unique terroir and blending offer the wine a ripe fruity note and richness on the palate. It will be better to have a bottle which is already aged for several years, to have more meaty, savory flavor and softer tannin to pair with the pork belly. If you want to try something of the new world, a Grenache, Syrah, and Mourvèdre (GSM) blend from Barossa Valley of Australia is also a good choice. It’s will be even fruitier and rounder, wrapping up the piquancy of kimchi, the full-bodied texture is a nice company with the pork belly as well.

Main course - option 2 Mahi-Mahi with Spiced Tamal Sauce by Jorge Lamport This dish is deliciously “piquant” with intense aroma of spice. Our goal is to find a wine which is well-matched in strength and flavour without overwhelming it. I would suggest a Gewürztraminer from Alsace. The roundness of this special variety echoes the tight flesh of mahi-mahi, while a touch of sweetness wraps the peppery chili flavour, the aroma of sweet spice will help coordinate the fragrance at the same time. Another option is to enjoy the fish with some champagne, to feel the sparkle from bubbles and chili tickle your palate.

Dessert Litsea Chocolate Mousse by Wu Zhuoyi You can try a Rivesaltes from Languedoc-Roussillion region of France. It is a very sweet wine, offering extra body for a balanced pairing. The best thing of this pairing may be the concerto of the nearly melted tannin and the silky texture of the mousse. If you are looking for something stronger, a nice glass of cognac always goes well with a chocolate dessert. If you prefer a non-alcohol beverage, you can prepare a mulled cranberry apple cider, which is easy to make and heartwarming.

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History: 125 years of excellence Visionary French journalist Marthe Distel believed culinary arts training should be made available to all, men and women alike. In 1895, she started a publication called ‘La Cuisinière Cordon Bleu’, which revolutionized the world of culinary arts in that it was proposing fine dining recipes to a non-professional readership. The magazine went on to be published in several languages for several decades.

1895 | French journalist Marthe Distel

launches a culinary magazine entitled “La Cuisinière Cordon Bleu” in Paris. In October, subscribers are invited to the first Le Cordon Bleu cuisine lessons.

1931 | Rosemary Hume and Dione

Lucas, trained at Le Cordon Bleu Paris under the supervision of Chef Henri-Paul Pellaprat, open l’école du Petit Cordon Bleu and the Au Petit Cordon Bleu restaurant in London.

1942 | Dione Lucas opens a Le

Cordon Bleu school and restaurant in New York. She is also the author of the best-seller The Cordon Bleu Cook Book and becomes the first woman to ever host a television cuisine show in the United States.

1953 | Le Cordon Bleu London creates the Coronation Chicken, recipe served at Her Majesty Queen Elizabeth II’s coronation dinner.

1954 | The success of the film Sabrina,

Bleu.

starring Audrey Hepburn in the title role, contributes to the increasing fame of Le Cordon

chefs in preparation for the 2000 Sydney Olympic Games.

2006 Le Cordon Bleu Thailand launches in partnership with Dusit International.

2009 | Le Cordon Bleu institues

worldwide take part in the launch of the film Julie & Julia, with Meryl Streep in the role of Le Cordon Bleu Paris alumna Julia Child.

2011 | Le Cordon Bleu Madrid

opens its doors in partnership with Francisco de Vitoria University.

Le Cordon Bleu launches its first online programme in Australia.

2013 | Le Cordon Bleu Thailand is awarded the prize for Best Culinary School in Asia.

2018 | Le Cordon Bleu Peru reaches University status.

2020 | Le Cordon Bleu celebrates

125 years in education, and opens Signatures restaurant in Rio de Janeiro, Brasil. Le Cordon Bleu launches certified Online Higher Education programmes.

1991 | Le Cordon Bleu Japan

opens its doors in Tokyo and then in Kobe. The institute is known as “Little France in Japan”.

1996 | Le Cordon Bleu opens in

Sydney, Australia, following a request from the New South Wales government, and trains 14

Did you know?

Le Cordon Bleu, sta rted as a magazine

Categories

IN 1914, HOW MANY LE CORDON BLEU SCHOOLS WERE THERE IN PARIS?

1.

Quizz multiple answers possible

WHO OF THESE ALUMNA HAS RECEIVED THE GREATEST HONOUR OF BEING HANDED A DAMEHOOD BY HRH THE QUEEN ELIZABETH II:

2.

a. Mary Berry c. Garima Arora d. Janice Wong

IN WHICH COUNTRY WILL YOU FIND LE CORDON BLEU INSITUTES:

4.

b. Philippines c. Taiwan d. Canada

b. 4 c. 10

WHEN DID LE CORDON BLEU TRAIN ITS FIRST JAPANESE STUDENT?

3.

b. Julia Child

a. New Zealand

a. 1

a. 1985 b. 1905 c. 1955 d. 1995

WHO OF THESE ALUMNI HAVE EARNED A MICHELIN STAR?

5.

a. Mi-Ra Thuillant b. Brad Farmerie c. Clara Puig d. Yotam Ottolenghi e. Vicky Lau f. Virgilio Martinez 15

Answers: 1.b; 2.a;3.b;4.a,b,c,d; 5.a,c,e

A traditional Christmas menu from the 1950s Le Cordon Bleu Magazine

At Le Cordon Bleu, we looked into our archives to find out what was a Christmas dinner like in the 1950s. Finding how standards in cuisine have evolved over the years, Le Cordon Bleu chefs propose some comments and advice on the recipes for an extra twist on a traditional menu.

Potage à la Royale Soup à la royale INGREDIENTS 8 leeks, 1 celeriac, 100 g butter, 250 g potatoes cut into pieces, 3 litres chicken or vegetable broth Royale: 2 egg yolks, 1 egg, 30 ml milk, salt and pepper

METHOD Step 1: peel and wash the leeks and celeriac. Remove the white parts and cut 2 cm long pieces.

Step 2: sweat the leek and celeriac in 40 g of the butter, add the potatoes. Cover with 1 litre of broth, cover the pan and leave to cook over low heat. When the vegetables are cooked, push through a drum sieve. Place the purée in a pan and dilute with the remain 2 litres of broth. Bring to the boil and leave to cook slowly on the side of the stove.

Step 3: beat the egg yolks and egg in a bowl, dilute with the milk, season and pass through a fine drum sieve and pour into buttered dariole moulds. Poach the moulds in a bain-marie, then leave to cool.

Step 4 to serve: cut the royale into 5 to 6 mm thick rounds and place in a soup tureen. Cut the remaining butter into pieces, then add to the boiling soup to the boiling soup and pour over the royale in the soup tureen.

CHEF’S TIP This is a beautiful, classic, winter dish. An excellent choice for a Christmas menu. Although the actual technique of preparing the soup is still common today, the starch of the potatoes acting as the main thickening agent, preparing “à la Royale” is a technique that somehow has been forgotten.

For a modern take, instead of using the Royale technique, cut some of the potatoes and celeriac in small cubes as a “brunoise”, and pan roast it in a butter until soft but still slightly firm. The leek can be cut into thin strips or “julienne” and deep fried at a moderate heat until golden and crispy. Pat dry all the ingredients and add the “brunoise” to the soup, place the crispy leek on the surface of the soup. The additional garnishes will provide different texture and enhance the flavour of the main ingredients.

To finish the soup, I would prepare a “Beurre Noisette” and sprinkle a small amount on the top. For more indulgent experience, slice thinly a black winter truffle.

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Chef Emil Minev, Culinary Arts Director, Le Cordon Bleu London

CHEF’S TIP A classic! Yet, having a whole bird served and carved at the table in front of your friends and family is a wonderful experience.

Dinde Farcie aux Marrons Turkey stuffed with chestnuts INGREDIENTS 1 x 5 kg turkey, 1 strip of pork backfat, 1 onion cut into mirepoix, chestnut stuffing: 2 kg chestnuts, oil for deep frying, fine pork stuffing: 50 g pork fatback finely chopped, 250 g pork shoulder, finely chopped 100 g smoked slab bacon finely diced, 1 Golden Delicious apple cut in brunoise, 100 g onions finely chopped, butter, 50 ml heavy cream, 1 tbsp parsley, chopped 10 g salt, freshly ground black pepper, 2 g quatreépices (4 spice)

METHOD Step 1: take a 5 kilo turkey and carefully Step 5 prepare the fine pork stuffing: pluck, flambe, gut and stuff then truss. sauté the pork fatback, pork shoulder and smoked bacon; add the apple Step 2 prepare the turkey: slit the skin brunoise. Allow to cool. Sweat the on the neck, not on the breast side but onions in butter, cool. Combine the pork on the back. Through this slit, open and apple with the onions, cream, and wide and free the trachea and crop. Cut parsley. Add the spices and seasoning. the neck bone at the base; fold the skin back over the back to enclose.

Step 6: fill the turkey with the stuffing and chestnuts, sew the opening closed.

Step 3: remove all sinews from the Truss and the turkey, placing the strip poultry thighs by incising the skin on of pork backfat over the breast. Place outside of the feet to allow access to it in a very hot oven to start cooking. the bundle of sinews. Loosen each After 15 to 20 minutes, reduce oven to sinew with the tip of a trussing needle, moderate and cook for about one and wrap the end of the sinew on the needle a half to two hours, basting the bird and then rotate it like a winch, allowing regularly with the resulting fat. Halfway you to pull the sinews out one by one through cooking, arrange the neck and without difficulty and without damaging the chopped wings around the turkey. the turkey.

30 minutes before the end of cooking add the onion cut in mirepoix. Remove Step 4 prepare the chestnuts and the from the oven and leave to rest for 30 stuffing: use the point of a knife to make minutes. an incision around the middle of each chestnut. Heat the oil or fat in a deep Step 7 to serve: cut the turkey into nice fryer. Put the chestnuts in the frying fillets. Remove some of the stuffing basket and plunge it into the boiling and place on the platter. Degrease fat, cook them for 12 to 15 minutes the roasting dish and serve the jus in uncovered. Remove the chestnuts from a sauce boat to accompany the dish. the deep fryer and wipe them with a Garnish the drumsticks with paper de cloth to remove both skins. Let them papillotes. cool without crushing them.

The success of a succulent Christmas turkey is that it does not turn dry. If you decide to go classic, I would suggest making a “Beurre Composé” to keep the bird moist and add flavours.

The key is to do it a day before the event, and keep it in the fridge covered with cling film so it is ready to cook on Christmas day. Before roasting the bird ensure taking it out of the fridge to room temperature at least a full hour, this will allow a more regular cooking process.

For the chestnuts - I would replace the complex and dangerous old fashion technique of using oil with a faster and safer technique: 1. Wash your chestnut. 2. With the tip of a sharp paring knife, make a shallow incision all around the hard skin. 3. Place your chestnuts into a glass bowl avoiding them to overlap with each other, add 2 millimetres of water/chicken stock in the bottom, season and cover the bowl with a cling film, making small holes in it to allow steam to escape, place the chestnuts into a microwave and roast then for about 5-8 minutes depending on the power of the microwave and the size of the chestnuts. 4. Let them cool down and peel them, the flavour will be concentrated and sweet.

For the bird - Replace the strips of pork back fat placed on the breast by slices of streaky bacon, this will add wonderful flavour but also provide your guest and yourself with an extra crispy bacon to enjoy eating. Start the cooking process without bacon for about 10 / 15 minutes at 220 to allow the skin to brown, then take it out and cover it with streaky bacon, back in the oven at 180. For the rest of the cooking time, this will take about 2 to 2 half hours depending on the size of the bird.

Gilles Company, Chef Instructor, Le Cordon Bleu Japan

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Bûche de Noël Yule log cake

INGREDIENTS Sweet pastry dough: 150 g flour, 60 g sugar, 40 g butter, 1 pinch salt, 2 egg yolks, rolled biscuit sponge: 100 g sugar, 4 eggs, separated 1 glass Grand Marnier, 100 g flour sifted, 30 g butter, melted, coffee and chocolate butter cream: 150 g sugar, 50 ml water, 4 egg yolks, 250 g butter, 125 g chocolate melted over a bain-marie, Trablit® coffee extract, decoration: 2 or 3 meringue mushrooms, unsweetened cocoa powder, 1 almond paste leaf coloured green

METHOD Step 1 sweet pastry dough: this dough is best prepared the day before. Knead together the flour, sugar, butter, salt and egg yolks. Roll out the dough giving it a shape longer and wider than the Yule log cake. Dock the dough using a knife and bake in a hot oven for 15 to 20 minutes Step 2 rolled biscuit sponge: work the sugar, egg yolks and Grand Marnier in a bowl until the mixture is lighter in colour and mousse like. Carefully add the sifted flour, whisked egg whites and the melted butter to finish. Place onto a baking tray lined with buttered paper, spread the biscuit sponge giving it a regular thickness of one centimetre. Bake in a hot oven for 8 to 10 minutes or more. Remove from the oven, slide the biscuit sponge onto the work surface and cover with a clean towel, so that steam will fall on the cake making it soft.

Step 3 coffee and chocolate butter cream: cook the sugar with the water: Note; To know when the sugar syrup is at the thread stage, take a little of the syrup on the tip of the index finger, then by moving the thumb towards and away from it, it forms like a thread from one finger to the other. Pour little by little onto a bowl containing the egg yolks, just like making a mayonnaise.

Whisk the egg yolks and syrup until nearly cold. The mass will be a white mousse like cream to which the butter will be added.

Divide the cream equally between two bowls. Flavour one bowl with Trablit coffee extract and other with the chocolate that was melted over a little warm water; the chocolate must be a very smooth cream and cool before mixing with the butter cream.

Step 4 assembly: spread a layer of coffee buttercream to an even thickness on the cooled biscuit sponge, roll the biscuit sponge, which should be the size of a small log, and cut off the two ends, so that the layers of buttercream imitate the inner edges of a log.

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Place the log onto the sweet pastry dough. Next, using a piping bad fitted with a fine star tip coat the log with chocolate buttercream, to imitate the bark of a log by pulling stripes all along the log.

Step 5 decoration: finish with 2 or 3 meringue mushrooms, sprinkled with cocoa powder. Use a piping bag and tip to pipe a stem with the buttercream, add a green coloured almond paste leaf.

CHEF’S TIP The Yule Log is steeped in history and tradition. The first recipe for Yule Log was seen in print in 1615, but can be traced back to Europe’s Iron Age, when it would be used to mark Winter Solstice at the end of December.

The Le Cordon Bleu recipe is very typical of this traditional cake, but with a special twist. The use of buttercream in filling the log makes it a rich and luxurious treat for the festive season. Using two harmonising flavours combines the traditional chocolate flavour and the more unusual coffee, which adds warmth and sophistication to this showstopping cake.

Yule logs of modern Pâtisserie chef are very far removed from their historic counterparts. Modern pastry chefs have kept (in the most part) the organic shape of the log, but have allowed their imagination and flair to run wild creating a sensory explosion of flavours and textures with the fillings.

Chef Julie Walsh, Head Pâtisserie Chef, Le Cordon Bleu London

Food & beverage pairing

By Wine Master Matthieu Longuère, Wine Development Manager, Le Cordon Bleu London

Potage à la Royale Soup à la royale The main element to consider is that it is a warm soup. You do not want to choose a beverage that is going to be served too cold. Also you do not want to chose a wine that you will be tempted to quaff in large quantity as it would create a liquid overload. Once these facts are considered, it becomes a non brainer, dry fortified wine would fit the bill perfectly. The wine will coat the palate, and the flavour will last long enough to compliment the savoury broth and the sweetness of the root vegetables without over-powering the dish. Options are: Dry White Port from Portugal, Dry Amontillado Sherry from Andalucia, Dry Marsala from Sicily and Vins Rancios sec du Roussillon.

Dinde Farcie aux Marrons Turkey stuffed with chestnuts This traditional dish presents you with the opportunity to open aged wines that you have been saving for special occasions, White or Red. In a lot of instance, these very prized bottles would be overwhelmed by more elaborated and complex dishes. Perfect example of white wines would be over 10 years old German or Alsatian dry Riesling, mature Chenin Blanc from the Loire and South Africa, Meursault and Chassagne-Montrachet from Burgundy… You will find some great quality aged red wines coming from pretty much anywhere in the world nowadays. Most Pinot Noir would start to be suitable after 5 years, but I would wait at least 10 for the Bordeaux varietals (Cabernet, Merlot), Syrah/Shiraz and Tempranillo. The higher the alcohol, the more you will have to wait and age the wine in order to integrate the flavours.

Bûche de Noël Yule log cake If you don’t want to overdo the alcohol consumption after an already substantial starter and main course, you could try something a bit more unusual. Like a homemade version of an Indian Chai that can be served cold with the Bûche. Chai tea is a flavoured milky beverage that originated in India and can be made into a festive drink with the addition of the right herbs and spices.

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Highlights 2020 New programmes: Innovation & flexibility Le Cordon Bleu takes the opportunity of 2020 to celebrate its 125th anniversary with the development of an array of new programmes, focusing on innovation, leadership and flexibility. Whether you are a hospitality professional on the lookout to sharpen your skills, a career changer, a high school graduate or a culinary art passionate, there is a course for you at Le Cordon Bleu.

New programmes include: • International Hospitality and Culinary leadership

(MBA)- Le Cordon Bleu and Paris Dauphine - PSL University come together to offer a programme dedicated to experienced professionals looking to develop their career in the international hospitality and culinary management sector. Thanks to this oneyear MBA programme, they will acquire the keys to Strategic Management and how to achieve excellence in both French & international gastronomy and luxury hospitality.

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• Culinary Innovation Management (MSc) - in partnership

with Birkbeck University in London, prepares students to shape the future of the industry with a creative, sustainable and entrepreneurial approach.

• Bachelor of Integrated Food Sciences - in partnership

with University of Ottawa, combines Culinary Arts, Nutrition & Food Sciences to lead in any industry where food plays a key role, including healthcare, education, hospitality, business, R&D. Fist intake in 2021!

• Plant-Based Culinary Arts programme - this course

available at the Ottawa institute is designed to provide students with a comprehensive focus on satisfying, delicious and nutritious cuisines from across the world using fruits, vegetables, roots, herbs, nuts, whole grains, stems, seeds, and natural oils. This non-vocational 20hour course is designed to meet the growing demand for vegetarian and plant-based alternatives.

• Diploma in Pâtisserie Innovation & Wellness - to

be launched in 2021 in Paris and London institutes, proposes a revolutionary take on the art of pâtisserie and creation of products with emphasis on design, structure, new ingredients and application of nutrition guidance and wellness perspectives.

• Diploma in Gastronomy, Nutrition & Food Trends -

designed to support the growing interest in health within restaurants, cafés and retail, the Diploma in Gastronomy, Nutrition & Food Trends is a 3-month gastronomy course based on the principles of nutrition and food science, and their application within culinary arts in alignment with current and future food trends.

Flexibility in the learning environment is another emphasis. Le Cordon Bleu is proud to propose fully accredited and 100% Online Higher Education Certificates. Accessible on a global scale, they range from Event Management to Food Merchandising to Hospitality Marketing.

Online short courses are also available and accessible to all who wish to learn something new, with Food writing, Food Photography, The art of fermentation, and more…

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Online Events Demonstrations, roundtables, alumni talks...

Whether online or onsite, Le Cordon Bleu has always something to propose to its keen audience. 2020 has given a boost to online activities with recurring events taking place. Among them we can find live culinary demonstrations, either by Le Cordon Bleu Master Chefs, or industry professionals such as Masaki Sugisaki, Michel Roux, Joel Defives, Anna Krasovkaia... It enables one to learn the greatest techniques directly from the experts.

There are also roundtables where topics related to the world of food and hospitality, such as Sustainability and innovation, pastry and wellness, the future of the food sector, are discussed with a panel of professionals to gain on knowledge and understanding.

Inviting our graduates to share their insights and experiences, our alumni talks propose to go over inspiring career journeys. It is also a chance for all aspiring hospitality professionals to ask their questions directly to the source.

Commanderie des Cordons Bleus, our alumni network Le Cordon Bleu is proud to propose a new tool for all alumni to connect with their peers, classmates and other professionals in the industry, find a job, keep in touch with their Le Cordon Bleu institute and stay informed on what’s happening in the hospitality sector.

Organised as local chapters, all alumni are invited to log on to the Commanderie des Cordons Bleu on Hosco to start networking.

Join us on: hosco.com/en/school/commanderie

Le Cordon Bleu celebrating 125 years with you Le Cordon Bleu is most proud to celebrate its 125th anniversary with an international network of dedicated and passionate people. Thank you to our Chefs, professionals, partners, professors, experts, students and alumni, to name but a few Chef Guillaume Gomez, Juliana Lima, Dato’ Fazley Yaakob, Bao Feiyue, Antoine Rodriguez, Tawnya Bahr and Jeremy Bloor for their kind words and support.

See our 125th anniversary video! http://lcbl.eu/a6y

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A vegetarian dinner to remember from Le Cordon Bleu Paris Master Chefs

If you’re wondering what to cook for a vegetarian dinner this Christmas, Le Cordon Bleu Chefs are happy to propose a menu for the whole table to enjoy.

Menu QUINOA TRIO, FENNEL WITH ORANGE, KALAMATA SALAD STUFFED ACORN SQUASH TROPICAL COCONUT TARTLETS

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Quinoa trio, fennel with orange, Kalamata salad INGREDIENTS - SERVES 4 Day before: 15 ml olive oil, 10 g finely chopped mild onion, 100 g organic quinoa trio, 1/2 bay leaf, 1 pinch curry powder, 1 pinch ground turmeric, 1 pinch fine salt, 2 volumes mineral water, on the day: 1 tsp fennel seeds, 2 small fennels (with green fronds or 4 sprigs of dill), 2 organic oranges, 60 g Kalamata black olives, 45 ml olive oil, 1 pinch salt

METHOD DAY BEFORE Cook the quinoa: use the same method as for a risotto. Heat the olive oil. Add the onion and sweat for about 3 minutes. Add the quinoa trio and heat for a few minutes. Stirring continuously, add bay leaf, spice and salt. After a few more minutes deglaze with the water and cook without stirring for 15-17 minutes. Remove from the heat, cover and leave to cool completely. Then refrigerate.

ON THE DAY Step 1: blanch the fennel seed, drain.

Step 2: wash the fennel and set aside the green fronds. Peel the fennel with a vegetable peeler. Slice very finely on a mandolin, place in iced water for a few minutes. Drain well.

CHEF ÉRIC BRIFFARD Le Cordon Bleu Paris Executive Chef & Culinary Arts Director at Le Cordon Bleu Paris

Step 3: remove a few thin strips of peel from the orange with a vegetable peeler, then cut into a julienne and blanch. Remove the segments from the orange and cut each into 2 or 3 pieces.

Step 4: pit the Kalamata olives, cut each into 4.

Step 5: gently toss all the ingredients in olive oil and salt, add the cooked quinoa.

Step 6 to serve: arrange the salad ingredients harmoniously to produce height, decorate with fennel fronds or dill.

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Stuffed acorn squash INGREDIENTS - SERVES 4 2 x 500 g acorn squash, olive oil, salt & pepper, filling: olive oil, 1 onion, finely chopped, 1 carrot, cut into small dice, 1 celery stick, cut into a small dice, 2 garlic cloves, finely chopped, 20 g tomato purée (paste), 1 tsp ras al hanout spice, 250 g cultivated mushrooms, diced, 200 g cooked chickpeas, salt & pepper, 4 sprigs thyme, 50 g walnuts, chopped, decoration: pumpkin seeds, oil, chopped parsley

METHOD Step 1: preheat the oven to 220°C. Step 2 acorn squash: cut the acorn squash into halves. Scoop out the seeds and discard. Cut a small slice from the rounded side so each half sits flat.

Line a baking tray with aluminium foil and drizzle with olive oil. Coat squash with oil, season and place cut side down on the lined baking tray. Place in the oven and bake until tender, about 30 minutes. Once cooked, remove from the oven and turn the squash over. Set aside until cool enough to handle.

Using a soup spoon, scoop out the flesh, leaving about 5 mm of flesh so the squash shells keep their shape. Cut the flesh into bite-sized pieces and set aside.

Step 3 filling: heat the olive oil in a large sauté pan and add the onions, carrots, celery and garlic. Sweat without colouring until the vegetables begin to soften. Add tomato purée and cook 1-2 minutes. Stir in ras al hanout and cook until fragrant. Add the mushrooms, stir to combine and cook 5 minutes, or until the mushrooms are soft. Lightly crush the chickpeas and stir into the mixture along with the cooked squash. Stir in 60 ml of water and season to taste. Stir well until heated through, adjust seasoning as needed. Remove from the heat and mix in the thyme and walnuts.

Step 4 bake stuffed acorn squashes: lightly oil the interior of the squash shells and season with salt and pepper. Fill the shells with the filling. Place in the oven for about 25 minutes or until heated through.

Step 5 to serve: toss pumpkin seeds in hot oil, drain. Sprinkle over the stuffed acorn squashes along with chopped parsley.

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CHEF ÉRIC BRIFFARD Le Cordon Bleu Paris Executive Chef & Culinary Arts Director at Le Cordon Bleu Paris

Tropical coconut tartlets INGREDIENTS - 6 TARTLETS 6 x 4 x 7.5 cm moules à brioche froids / 6 x 4 x 7.5 cm brioche moulds chilled, pineapple & lime chutney: 5 limes, 100 g pineapple, cut into a small dic, 50 g passion fruit purée, 1 vanilla pod (bean), 15 g honey, banana shortbread pastry: 24 g milled flaxseeds, 40 g ground almonds, 70 g banana purée, 35 ml maple syrup, 1 g fine “fleur de sel » sea salt, coconut oil, 35 g dessicated coconut, tropical cream: 65 ml coconut milk, 15 g mango purée, 25 g passionfruit purée, 15 g cornflour (cornstarch), 60 g honey, 1 g salt, 1.5 bananas, sliced into rounds, 30 g cocoa butter, 30 ml coconut oil, coconut meringue: 170 g sugar, 1.5 g agar-agar, 60 ml water, 100 ml aquafaba, 30 g coconut sugar, decoration: unrefined raw sugar, fresh coconut shavings, borage flowers

METHOD Step 1 pineapple & lime chutney: grate the zest of two lime, set aside half for the decoration. Juice all the limes. Combine all the ingredients in a pan and cook over medium heat for about 30 minutes. Cool and refrigerate.

Step 2 banana shortbread pastry: grind the milled flaxseeds in a blender.

Roast the ground almonds in the oven heated to 145 °C for 10 to 15 minutes, then cool. Mix all the ingredients together. Place the dough between two sheets of parchment paper and roll out to 25 x 20 cm. Refrigerate until very cold. Grease chilled moulds with coconut oil and coat with desiccated coconut. Cut 8 cm Ø disks from the dough and line the moulds; using fingers to press the dough against the sides of the moulds. Bake in the oven heated to 155 °C for 15 minutes, remove from the moulds and return to the oven at 140 °C for another 15 minutes.

Step 3 tropical cream: combine coconut milk, fruit purées, cornflour, honey, salt and banana slices in a pan. Whisk to the boil, then simmer for 2 minutes.

Remove from the heat and add the cocoa butter and coconut oil. Blend with a hand-held blender to emulsify then cool.

Step 4 coconut meringue: prepare an Italian meringue. Mix the sugar with the agar-agar and add the water. Cook the sugar syrup to 121°C. Whisk the aquafaba until foamy and stable, then add the sugar and whisk until firm.

Whisk the sugar syrup into the whipped aquafaba and continue whisking until cold.

Step 5 assembly: place a spoonful of pineapple and lime chutney in the base of the tartlet shells, add the tropical cream to fill to the top rim. Finish with the coconut meringue. Sprinkle meringue with unrefined raw sugar and brown lightly with a blowtorch. Decorate with coconut shavings, the reserved grated lime zest and borage flowers.

CHEF FABRICE DANNIEL Head of Le Cordon Bleu Pastry & Boulangerie Departments at Le Cordon Bleu Paris

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And what about bread?

Chef Nicolas Belorgey, Pastry and Bakery chef at Le Cordon Bleu Ottawa, proposes a chestnut loaf recipe to accompany the vegetarian menu.

Chestnut Loaf INGREDIENTS SERVES 6-8

METHOD Step 1: in a large mixing bowl, dilute the yeast in the water, add the remaining ingredients and gently

30 minutes, plus proofing, resting, and baking time • 215 g water • 3 g yeast, fresh • 300 g baker flour • 30 g chestnut flour • 40 g chestnut paste • 5 g salt • 20 g butter, softened To assemble • A little extra vegetable oil (sunflower or grapeseed) • Bakers flour for dusting

combine into a dough using a plastic scraper. Take the dough onto a lightly floured workbench and knead until the dough becomes smooth and firm.

Step 2: cover the dough with a damp cloth and leave to proof at room temperature for 1-2 hours or until it doubles in size.

Step 3: gently degas the dough, take a piece of 380 g and handshape it into a tight ball. Hand shape the smaller piece of remaining dough into a tight ball, cover both pieces with a damp cloth and leave to rest for 20 min.

Step 4: using a rolling pin and a little dusting flour, flatten the smaller piece of dough into a disk of about 25 cm in diameter. Lightly oil the centre of the disk using a pastry brush and place the larger piece onto the disk with the smoothest side facing down. Fold the edges of the disk back to the centre in order to enclose the larger ball of dough inside. Place the loaf upside down in a floured proofing basket, cover with a damp cloth and leave to proof at room temperature for 60-90 minutes.

CHEF’S TIPthe oven at 230°C. Step 5: pre-heat Step 6: gently turn the loaf out of the proofing basket onto a non-stick baking tray.

Using a razor blade or a very sharp knife, make incisions in a cross shape to open the outer part and expose the inner part. Load into the pre-heated oven, add a burst of steam with the steam function or by pouring a dash of water at the bottom of the oven and bake for 30-35 minutes.

Step 7: sit the loaf onto a cooling rack until cool.

CHEF’S TIP Even better result can be achieved by gently sliding and baking the loaf onto a baking stone preheated in the oven. Be sure to use an unsweetened chestnut paste for a more distinct chestnut flavour.

Chef Nicolas Belorgey, Pastry and Bakery chef, Le Cordon Bleu at Ottawa

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Food & beverage pairing Nicolas Bonnot, Head Sommelier and coordinates the Wine Programmes, Le Cordon Bleu Paris Quinoa trio, fennel with orange, Kalamata salad I would favour Mediterranean white wines fairly dry and fresh with exotic aromas such as a Rueda (DO) and Rias Baixas (DO) from Spain, Saint-Péray (AOP) and Cassis (AOP) from France, Soave (DOC) from Italy. A medium to full bodied rosé wine can be mostly recommended such as French Bandol (AOP) or Tavel (AOP), In case of a non-alcoholic beverage, an aromatic and exotic elderflower juice will fit nicely.

Stuffed acorn squash The colour of this dish leads me to reds wines. I would suggest a lower tannins grape varietals suchas Gamay (France Beaujolais vineyard: Saint Amour AOP or Fleurie AOP), Grenache (France Rhône vineyard: Vacqueyras AOP or Côtes du Rhône Villages Laudun AOP), Corvina or Barbera (Italy vineyard: Valpolicella DOC or Barbera d’Alba (DOC). Both wines and food textures will be respected in order to bring length and elegance. In case of a non-alcoholic beverage, an alcohol-free hoppy lager beer (IPA) would suit perfectly.

Tropical coconut tartlets This recipe will deserve a sweet wine, providing exquisite tropical flavours and lively acidity. I would suggest Jurançon (AOP) or Pacherenc du Vic Bilh (AOP) (France Sout West vineyard) if you seek an underrated sweet wine. Bordeaux Sauternes (AOP) are also worldwide known and perfectly suitable for this recipe. Italian Moscato d’Asti (DOCG) will suit with its thin and delicate bubbles. As would the amazing Greek Muscat de Samos (AOP), an antic fortified sweet wine from the Samos Island. A combination with a spirit is also possible, so try a sip of pure sugarcane white rum from the French indies: Rhum Agricole de Martinique (AOP). In case of a non-alcoholic beverage, try your mixology skills on mocktails with tropical juices (mango, pineapple, passion fruits) or hibiscus juice drink.

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Food & beverage: planning ahead!

Meeting with wine programme instructors, Eason Wu, Nicolas Bonnot and Matthieu Longuère, Le Cordon Bleu experts are happy to propose their tips and tricks to prepare your wines and beverages. Enjoy!

If you are hosting this year’s Christmas dinner, New Year’s Eve party or else, a few advice to making this season’s celebrations a treat are: Acknowledge tastes and preferences: Rather than trying to pair exactly the wine with the food, try to pair it with the people and the occasion. Instead, wait until your guests have arrived to ask them what they want to drink before opening the wines.

Sparkling, White, Rosé, Red, Sweet and Fortified. They can all keep in the fridge or a cold garage once opened. Chances are that, if you offer a choice, everyone will find at least one wine that will work for them with the food.

Variety of wines: Do not be too fussed about opening too many, this is Christmas, the wines can be drunk over several days or they can take some back with them. Have a variety of

Taste all the wines when you open them to serve them. If they feel too harsh, aggressive or too oaky, just decant them and check. The perception of dry tannins and acidity should become more harmonious complemented by all the different layers of flavour that the wines can offer. You can repeat the operation until the wine is ready to drink. This advice is valid for a lot of reds but also for most full-bodied white wines or mature and mineral white that can feel a bit overwhelming when first open. Especially when closed with a screwcap. I am not talking about sauvignon Blanc and Pinot Grigio there.

Wine Master’s Tip Please do not open the wine too long in advance as, if the wine oxidizes and taste flat and flabby, there are no way to refresh the taste.

Matthieu Longuère, Wine Development Manager, Le Cordon Bleu London Since 1994, he has held senior sommelier positions in England’s leading hotels and restaurants. After being awarded Best Sommelier UK in 2000, Matthieu joined Michelin-star restaurant La Trompette as Head Sommelier where he won multiple accolades for its wine list. In 2005, Matthieu Longuère achieved the Master Sommelier Diploma, the highest achievable.

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This particular year, coming together with family and friends is of most importance. If you are the host, my advice to prepare for the festivities are: Food & Wine Pairing: plan your menu and imagine the wines of your cellar which could match with it. Then take into account the whole final dish, including any side dish or sauce.

Respect the texture of ingredients: smooth and velvety tanins on poultry ; richer and fuller bobied reds on meats (beef, lamb, venison, deer, scottish grouse) ; flinty, bone dry and aromatic white wines on seafood and seashells (oysters, kingcrab, praires…), endorse richer and more buttery styled whites on firmer texture (lobster, monkfish, kingprawns).

Do not hesitate to offer larger bottles (ex. magnums) for a bigger table. It will ensure you have plenty for your guests, while served at the right temperature at the right moment and avoid having to open another in the middle of the meal.

Decant your wine in the afternoon prior to the event. Wine will breathe and gain in complexity.

Service temperatures is one of the crucial points of wine service! Do not pour white wines too cold and red wines too

warm. An interior household is usually between 21°C and 23°C (though varying from seasons/locations). In this context, serve the whites around 9°/10° as they will reach instantly 12°/13° in the glass. Same thing for reds, serve around 14/15° as they will quickly reach 17°/19°C. If you do so, the quality of the beverages will be sublime for an amazing drinking experience.

Wine Master’s Tip A fun moment to share with your guests could be to surprise them and try the grape varietal they love, but from another country they would initially think! If they are familiar with Sauvignon Blanc or Chenin Blanc from Loire Valley (France), then entertain them respectively with New Zealand and South Africa. This can be done with red wines as well (French Syrah VS Australian Shiraz, French Pinot Noir VS Oregon Pinot Noir, French Malbec VS Argentinian Malbec …).

Nicolas Bonnot, Head Sommelier and coordinates the Wine Programmes, Le Cordon Bleu Paris After years in the restaurant industry, he joined les Caves Taillevent, one of the finest wine collections in the world, as Chef Sommelier and Manager. Before joining Le Cordon Bleu in 2020, he had spent 14 years working as an Image and Wine Quality Taster for METRO France.

Preparing wine for a special occasion such as Christmas, or New Year’s is not an easy job. There are however some simple things that can guaranty your success: Try to gather the information about the preferences of your guest in advance to avoid choosing the wine they don’t like. In

any case, always respect one’s predilections, after all we all have different tastes.

Wine Master’s Tip

Prepare a variety of wine, white, red, sparkling, sweet etc.

Don’t forget to include in the options available a non-alcoholic beverage so everyone is included.

If you are having a big party, why not prepare some big bottles like Magnum (1.5L, or two bottles), Jeroboam (3L, or 4 bottles), Methuselah (6L, or 6 bottles)? It will add a wow factor.

Keep your bottles away from heat, such as ovens, heaters or fireplaces. Wine that has been warmed up is the last thing you want to have on your table.

Eason Wu, Wine & Beverage Management Programme Lecturer, Le Cordon Bleu Shanghai After working in the wine industry at a high-end wine import company in Taipei, Taiwan, Eason went to Le Cordon Bleu Paris to perfect his wine knowledge. He then worked as a professional sommelier and wine consultant, before joining Le Cordon Bleu in China.

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Success stories Inspiring Career Paths Christmas is a time when we come together with our family and friends. At Le Cordon Bleu, our graduates are part of a vast international network which we like to think of as our extended family. We are exceptionally proud of our alumni’s ambition, achievements, hard work and dedication, and we wanted to take this opportunity to celebrate them all, with a few examples.

“Competing takes things to a whole new level; I’d never known nerves like this. It was the start of a huge journey for me and it got my face out there for the first time.”

Olivia’s career continues to go from strength to strength, and this year she took on the role of Head Chef at Stanley’s, a new restaurant in London’s Chelsea. Looking to the future, Olivia is keeping her mind open.

Olivia Burt, Head Chef at Stanley’s Restaurant in United Kingdom

“I am so lucky to have had the opportunity to do my pop-ups at the start of 2020 and cook for a lot of my MasterChef viewers. The obvious plan is to open a restaurant when I am ready and so my time now is dedicated to learning as much as possible and trying to become better every day.”

Olivia Burt has been passionate about cooking since she can remember, but it wasn’t until she was 18 working as a private chef that she realised she wanted to make a career of it.

Olivia signed up for Le Cordon Bleu’s Grand Diplôme® in 2014, graduating the following year after splitting her studies between the London and Paris institutes. Upon completing her diploma, she took a job at L’Atelier de Joël Robuchon Etoile in Paris.

Hungry for more, she moved to London and joined the Claridge’s Hotel in Mayfair. Starting out as part of the team for Simon Rogan’s Fera, she went on to become sous chef.

In 2019 Olivia made the finals of the prestigious Roux Scholarship, the first female chef to do so in 4 years.

Later the same year, Olivia was a finalist in BBC’s MasterChef: The Professionals.

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took her two weeks to get into the kitchen, having decided to join Le Cordon Bleu Madrid. “I thought that the most sensible option was the one that Le Cordon Bleu offered,” explains Clara. A decision which she does not regret and which she would take again “without a doubt”.

After graduating in 2012 with her cuisine diploma, Clara headed to Bolivia, where she spent six months teaching at the Escuela de Hoteleria Y Turismo in La Paz, before returning to Spain to join Quique Dacosta’s three-star restaurant in Dénia. It was during this time she met future life and business partner, chef Borja Susilla.

With a wealth of experience between them, Clara and Borja decided that they had enough skill between them to open their own restaurant. They had originally planned to take on a site in Madrid, but after a friend urged them to see a property in Jávea, Alicante - a little coastal town where Clara’s mother lived, they decided to take a chance and opened their restaurant, Tula, there.

Now in their fourth year, the restaurant has gone from strength to strength. Without a doubt, Clara has used her passion, intuition and the knowledge learned from Le Cordon Bleu to achieve success; “The discipline acquired during my training helped me to manage and work in the kitchen.”

Clara Puig, Co-owner of Tula Restaurant in Spain Clara Puig started out as a law student before realising her true calling a year before the end of her course. After graduating it only

For both Clara and Borja, the most important thing is for all the dishes they prepare to be delicious, “no matter how creative or complicated they are”. The kitchen is almost completely supplied with local materials, allowing them to fully

identify their kitchen with their restaurant’s location. Their approach has clearly paid off, and the restaurant was awarded a Michelin Star.

Nico Fitzgerald, Head Chef at London Stock Restaurant in the United Kingdom Nico Fitzgerald gained a lot of culinary experience before deciding to take formal training. Originally from Gibraltar, Nico started his career as a chef in the British army before moving on to private catering and eventually signing up to study the Grand Diplôme®. Of this decision, Nico said “As a junior chef I always saw a qualification from Le Cordon Bleu, for myself and others, as a mark

of great foundations. As a more senior chef now I see it as a fantastic way to judge if a chef has that knowledge, that core experience that is going to make them a great chef in the future.”

to work in any restaurant, but to step into the role of Head Chef at London Stock, a brand-new restaurant from two other London alumni; Assem Abdel Hady and Andres Bernal.

After graduating in 2016, Nico went on to garner experience in some of the UK’s finest restaurants, including Adelina Yard in Bristol and Heston’s The Hind’s Head in Bray but he always knew he’d return to London.

Having travelled to much of the food capitals of Europe, Chef Nico feels that the capital is second to none in terms of the cultural diversity and variety of the restaurant scene. “I knew if I wanted to make it that London was the place to return to. It’s where all the big names are, it’s where all the opportunities are.”

The ethos at London Stock is to serve dishes that no one has experienced before, which has given Nico the opportunity to get very creative in his role as he is responsible for designing new dishes and ensuring that everything coming out of the kitchen is of the highest standard.

Nico’s return to London wasn’t just

“Working alongside my friends from Le Cordon Bleu is a once in a lifetime opportunity. We’ve all been through the mill together, we know what it’s like, we know what our experiences were like at Le Cordon Bleu, and we all have this shared mentality as well.”

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Shoppin

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Little Chefs

125th Anniversary with you

Looking to equip your little chef? For the little ones, Le Cordon Bleu proposes cute bibs in pink and blue with “Petit Chef” embroidered. For kids from 3 to 10 years old, there is also an adjustable apron that one can wear easily thanks to the Velcro fastener on the collar. For kids all age and the less young, Bechamel, our creamy furry mascot and his adorable uniform is available for cuddles.

Le Cordon Bleu has developed a limited-edition selection of accessories, tote bags and tea towel, both available in pink and blue. Don’t forget the new soft cover blue notepad to write your own recipes!

ng guide

Pastry School

Zwilling Diplôme Knife Series

Pastry School by Le Cordon Bleu® institute is a benchmark book which contains 100 tested, illustrated and failsafe recipes. Alongside every recipe is a sidebar which presents a product, Chef technique or tip.

Le Cordon Bleu recommends the Zwilling Diplôme Knives, designed and manufactured to exacting standards and meet the needs of any demanding chef. Its unique design provides comfortable, safe and tireless working.

Pastry is an art form which has also become a pastime, a hobby which combines gourmet delights with tasting.

This book, which is a must-have for all self-respecting experienced amateurs, will enable you to discover the best pâtisseries.

The blade is made from a professional-grade special steel, which is used for razor blades, that allows for an extremely fine cut. The ergonomic handle has been developed with Japanese professional chefs to meet the highest standards.

Available in variety of languages: French, English, Russian, Polish, Hungarian, German, Spanish, Portuguese, Korean and Chinese.

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