Served at
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.
The chicken is incredibly tender with perfectly crisp skin, paired with tender white asparagus — one of my favourite vegetables. The mushroom roulade alongside, plus two complementary sauces, brings wonderful depth and dual layers of flavour.
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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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