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.
Slow-poached to a delicate, jelly-like texture, the egg is beautifully composed: topped with an asparagus purée, asparagus spears and crisp potato, while beneath it lies a rich black truffle sauce that pairs perfectly with sweetcorn. The dish unfolds in layers, moving from bright and fresh to deep and indulgent.
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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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