New Zealand Dinner
Bailliage of Wellington
Wellington, November 29, 2019
10 courses at Le Cordon Bleu
" particular mention must be made of all the students who contributed to the overall success "

For the second year running the Bailliage held its end of year function at Le Cordon Bleu New Zealand where members and their guests were hosted by Vice-Conseiller Culinaire Sébastien Lambert who is the school’s Technical Director / Head Chef Lecturer Pâtisserie.

French by birth, Chef Lambert developed his culinary skills working in France for four years as a Chef Pâtissier in a variety of boutique establishments. He progressed his career internationally - in Europe and the southern hemisphere - eventually leading to him joining (in August 2012) the select staff of teaching chefs at Le Cordon Bleu in Wellington. Career advancement led him to secure the position of Technical Director.

In his opening remarks, Bailli of Wellington David Shackleton extended a special welcome to Her Excellency Sylvaine Carta-Le Vert, Ambassador of France to New Zealand.

The 10-course degustation menu was created and executed by the “Diplôme Avancé Culinaire” students. Service was by the “Bachelor of Culinary Arts and Business” students.


Hors d’oeuvre
Ceviche of tuna, mango, avocado
Fermented baby carrot mini pot of almond cream, edible soil
Tartare of beetroot, smoked horseradish cream
Champagne Jean-Marc Vigreux-Frère Brut NV
Sparkling Apple and Blackberry

Black olive focaccia
French baguette pistolette

Tomato water jelly, crayfish salad
summer sauces, orange, carrot, mango sphere
2018 Blank Canvas Riesling, Marlborough, New Zealand
Lightly-spiced tomato, cucumber, basil juice

Duo of bell peppers
with jalapeño croquettes and with cashews, romesco,
dehydrated black olive crumb, black aioli
2018 Willm Reserve Alsace Pinot Gris, France
Frosted pineapple and sage tea

Herb-crusted snapper fillet
lemon beurre blanc, kumara puree
tarragon foam, fennel salad, asparagus
2017 Joseph Drouhin La Forêt Bourgogne Chardonnay
Lime and herb “Mojito”

Lemon and vodka sorbet
Lillet foam and citrus

Roast lamb loin, pulled lamb shoulder
Burgundy sauce, aubergine tempura, pea puree
potato mille-feuille
2016 Barton & Guestier Bordeaux Rouge - France
Blackberries, grape juice, rosemary

Eton Mess
lime yoghurt sorbet, boysenberry
mascarpone, berry textures, meringue

Pistacho bavarois and pistachio dacquoise
berry gel, almond sable, strawberry and mint sorbet
2017 M. Chapoutier Muscat Beaumes de Venise - France
Almond milk and rosewater ice with honey and apricot “liqueur”

Petits fours
Matcha and yuzu macaron
Kaffir lime mousse with banana compote entremets
Cherry mousse, Kirsch ganache on a chocolate sable tart

Out of the 10 courses the highlights were undoubtedly the first course of the tomato water jelly with crayfish salad and the lamb main course.

The genius of the evening was the mocktail accompaniment, along with the matched wine for each course. This allowed diners to choose either alcoholic or non-alcoholic beverages.

To conclude, particular mention must be made of all the students who contributed to the overall success of the evening from the menu planning, execution and the impeccable delivery by the service brigade.

Sébastien Lambert
Vice-Conseiller Culinaire