Le Cordon Bleu - Intermediate Class Dinner

Once per term Le Cordon Bleu takes the students out for dinner. Last night’s Intermediate dinner was at La Truffe Noire. As you’ve guessed, truffle was the star of the evening.

We were greeted with a flute of champagne. But not just any champagne. Champagne with a heart-shaped truffle resting in the bottom, of course.

Dinner’s pre-entrée was cream of parmesan with beef and truffle gelée. Followed by tartare of duck foie gras and mushroom, truffle crostini. Hazelnut encrusted sea bass was served as the main course. Fennel confit gelée as the pre-dessert. And finally, chocolate and mint sorbet as the final course of the evening.

We all – chefs and students – enjoyed dinner. Much better than Basic’s Le Train Bleu restaurant.

In addition to having a nice meal the class dinners are a chance to hang out with our fellow students. But really, it is an opportunity to get to know our chefs better. In a more relaxed, social environment. Chefs Stril and Poupard joined us. We are all still wondering why the Intermediate Chefs, Caals and Tivet, didn’t grace us with their presence. Perhaps they’re too good for this? Nonetheless, Chefs Stril and Poupard are adored by all.

I hear Superior’s dinner is even better. I wonder where we’ll end up…