4 Course Degustation Lunch - Saturday 10th September at Le Cordon Bleu

4 Course Degustation Lunch - Saturday 10th September at Le Cordon Bleu

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$59

Date and time

Location

Le Cordon Bleu New Zealand

Level 3

52 Cuba Street

Wellington, Wellington 6011

New Zealand

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Refund policy

No Refunds

The 4-Course lunch expertly prepared by our Diplôme Avancé Culinaire students, is not to be missed.

About this event

This 4-Course degustation lunch expertly prepared by our Diplôme Avancé Culinaire students, is not to be missed.

Four seating times available, with each seating expected to last 1.5hrs.

Ticket Information

IMPORTANT NOTE: Tables are arranged per order. If you purchase tickets separately you need to e-mail nz@cordonbleu.edu to advise which other ticket holders you wish to be seated with.

Date:

Price: $59 per person

Booking Times: 12:00pm | 12:30pm | 1pm | 1.30pm

Dietary Requirements: Our menu is set and we are unable to make any menu alterations or cater to any specific dietary requirements (including religious diets) or food allergies. We apologise for any inconvenience this may cause.

The Menu: Our students' work during their term to create the menu, therefore, it will not be released before the event. Please be aware that the menu will include fish, meat and shellfish components.

Tickets are allocated for specific seating times, please ensure you arrive promptly at the time indicated on your ticket. The estimated time to enjoy the full Le Cordon Bleu 4 course lunch experience is 1.5 hours. We invite you to sit back, relax and enjoy our students' creations.

What is Brasserie Le Cordon Bleu?

Brasserie Le Cordon Bleu is our training restaurant where our students get practical experience in a real restaurant environment - all under the expert guidance of their chef lecturers. In the kitchen, we have students from our Diplôme de Cuisine programme who are working towards the completion of their NZQA level 3 or 4. In the dining room we have our Bachelor of Culinary Arts and Business students serving you and putting their theory skills into practice.

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