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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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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