CORD by Le Cordon Bleu, unveils a selection of celebratory dishes to mark the Coronation of King Charles III starring the classic Coronation Chicken recipe, created by Le Cordon Bleu in 1953
Le Cordon Bleu is world renowned for the best education in the culinary arts and have served the Royal Family for years, including at the Coronation of Queen Elizabeth II in 1953. The star of the Coronation Day Banquet, “Poulet Reine Elizabeth”, now widely known at Coronation Chicken, was created by Le Cordon Bleu London and is now a nationwide favourite. Located in the heart of the City of London, CORD by Le Cordon Bleu will honour the original Coronation Chicken recipe and serve a selection of dishes from 2nd to 5th of May.
CORD Café will serve a gourmet Coronation Chicken Bun comprised of the signature curried chicken breast recipe with a second layer of lettuce, cucumber and baby watercress sandwiched between thick slices of brioche. This will sit alongside a Fruit Tart made with pistachio pastry with a pistachio financier, rhubarb compote, strawberry mousse, finished off with a wild strawberry glaze, a rhubarb cremeux insert and finished with a delicate golden crown lace. Both dishes can be enjoyed in CORD café and Café Le Cordon Bleu located at the Bloomsbury culinary institute in Holborn or ordered to take away for the ultimate picnic in honour of the Coronation.
At CORD Restaurant, a three-course set menu will be served in celebration of King Charles III comprising of his food favourites and considering his Majesty’s own ethos around sustainability. This special menu will include the Coronation Lamb, an elegant dish of Organic British Lamb with Forest Mushrooms, comprising seared lamb loin, dry slow roasted crispy shoulder, slow cooked porcini mushroom and pancetta compote, pickled girolles, garlic cream, lamb jus and savoy cabbage. The dish has been created for CORD by Chef Emil Minev, Director of Culinary Arts at Le Cordon Bleu London.
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CORD by Le Cordon Bleu
85 Fleet Street, London EC4Y 1AE
About Le Cordon Bleu
With a network of more than 35 schools in 20 countries, Le Cordon Bleu is the world’s leading network of Culinary Arts and Hotel Management institutes. The role of Le Cordon Bleu is to teach a whole range of technical and University programs for working in the restaurant, hotel and tourism industry. Founded in 1895, Le Cordon Bleu Institute has been teaching the techniques and expertise inherited from the great names of French cuisine for 125 years. Every year, the network of Le Cordon Bleu Institutes trains 20,000 students of 100 nationalities in cuisine, pastry, bread-making, wine, and hotel management.
About CORD by Le Cordon Bleu
CORD is the first dining concept to open in the City of London by Le Cordon Bleu – the leading global network of culinary arts and hospitality management institutes. It will be of a unique offering under one roof: a fine dining destination restaurant, an all-day café and an outpost to the London Le Cordon Bleu culinary institute. The dining concept will build upon the knowledge gained from operating restaurants in Ottawa, Lima, Paris, Tokyo and Tabarja.