The event was organised by Vice-Conseiller Culinaire Sébastien Lambert, Technical Director and Head Pâtisserie Chef Lecturer at Le Cordon Bleu New Zealand.

The extravaganza of courses was expertly prepared by a team of Advanced Culinary Arts students at Le Cordon Bleu. The students had already completed their “Diplôme de Cuisine” or “Diplôme de Pâtisserie”, and were now exploring more complex forms of gastronomy that made for a truly inspired menu.

RECEPTION

Gougères, rosemary-infused vodka, spiced tomato candies
pork meatballs, fennel tomato sauce
NV Champagne Beaumet ‘Cuvée Brut’

MENU

- Selection of breads -
ciabatta, gluten-free brioche, oregano black pepper baguette

Chilled Jerusalem artichoke soup, seared scallop
blood orange aspic, squid-ink caviar
2013 Côte de Beaune Villages - David Moreau

John Dory and whitebait
beurre blanc, asparagus carrot confit
2015 Framingham Sauvignon Blanc

Mandarin granite
herb and spice espuma

Beef fillet, apple-cider sauce, Parmesan foam
forest mushrooms, pine nuts, kale chips
2011 Mountford Estate Pinot Noir

Passion fruit and mandarin taco
lemongrass, yogurt espuma

Coconut and mango dessert
black sesame ice-cream
2015 Greenhough Apple Valley Riesling

- Petits fours -
Coconut cream with mango - passion fruit and strawberry gateau
lemon and mint mini entremets - jasmine tea baba with blueberry jelly

It was a wonderful evening. We marvelled at the skill demonstrated by the students. If they are to be the future of gastronomy then it is in good hands!

Gabriel Fergus
Bailli Délégué