Lunch 2025

[C. sapidus]

Leftover sorrel rice and green beans with feta. Sadly, none of Mrs. C's delicious halibut survived the meal.

 

[ElsieD]

Le Cordon Bleu here has special menu events from time to time which they hold in their Signatures Restaurant.  Tickets are pre-sold for these events;  today's was sold out, the capacity seemed to be about 40.  This event was called Boulangerie Delight and so it was.  Below is the menu and pictures of the courses.  The servers, cooks etc. were students in their final year with the head chef supervising.  There must have been 14 of them roaming the tables, but they were never obtrusive.  The food was mostly good, though the carb cakes could have been hotter.  The coffee was cold, but cheerfully replaced.  As you can see, the last picture is of the desserts, 5 each.   As we were leaving, take-away boxes in hand, one of the students came over to tell us that there was an extra box waiting for us.  That turned out to be a duplicate times two of the third course, so we came home with 18 assorted pastries!  John shared a brief memory with the head chef about his time at Cordon Bleu when he took Cuisine Basics.  They both lamented about banging their heads against the overheads above the work stations.  Not meant for tall people.  John is just over 6'3" and I'm guessing the head chef is the same.  A nice change of pace for us.

 

 

 

Edited 7 hours ago by ElsieD (log)

[Smithy]

@ElsieD - what an absolute delight! I could wish we had something like that nearby, but I'm pleased to read about your pleasures. I never knew John had culinary training.