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CORD by Le Cordon BleuA fine dining restaurant, Parisian-style café, and culinary institute in London, offering exquisite dining experiences backed by Le Cordon Bleu techniques.
Caviar is a food item consisting of salt-cured fish roe. Traditionally, this term refers to roe from wild sturgeon of the Acipenseridae family, particularly those found in the Caspian and Black Seas. It is considered a delicacy and is often consumed as a garnish or spread. The term can also be used more broadly to describe roe from other sturgeon species or various fish like salmon, paddlefish, or carp.
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A fine dining restaurant, Parisian-style café, and culinary institute in London, offering exquisite dining experiences backed by Le Cordon Bleu techniques.
The Executive Chef at Boodle's Club, leading the kitchen that has been awarded 3 AA Rosettes and is known for its refined seasonal menus blending classic French technique.
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