CORD, the first fine dining restaurant by Le Cordon Bleu, is hosting a 4-hands chocolate-centric dinner in collaboration with Valrhona Chocolate and acclaimed celebrity guest chef Cherish Finden this April
Taking place on 26th April, Executive Chef Karl O’Dell is joining forces with Chef Cherish – International Pastry Consultant and Bake Off: The Professionals Judge – to craft an unforgettable 6-course degustation menu for one-night-only.
A must-book for chocolate fans, this rare dinner promises an evening of innovation and elegance, showcasing the versatility of Valrhona chocolate in new and exciting ways.
Each course, from savoury starters to delicious desserts, will be crafted with a different type of Valrhona chocolate, highlighting its rich flavours and diverse applications in cooking.
The menu is as follows: White Asparagus with smoked yolk, morels, and chives, paired with Valrhona Satilia White; Oscietra Caviar featuring scallop, champagne, and lime leaf, complemented by Valrhona Ivoire; Black Truffle accompanied by shiitake, sourdough, and balsamic, elevated with Valrhona Jivara; BBQ Beef Fillet with pink peppercorn, celeriac, and cognac jus, enhanced by Valrhona Abinao; JUJUBE TEA infused with red dates, longan, goji berries, and poached pear; Apple showcasing vanilla mousse, apple compote, and five-spice crumble, adorned with Valrhona Opalys and Mochi presenting dark and white lime ganache with shiso leaves, harmonised with Valrhona Equatorial Noir.
Adding to the experience, to complement the chocolate dinner, guests can opt for a curated Wine Pairing selection priced at £56 per person, designed to elevate the flavours of each course.
Make it happen
Wallet: Tickets are priced from £96 per person.
How: Find out more and make a booking via cordrestaurant.co.uk
When: 26th April 2024
Where: 85 Fleet St, London EC4Y 1AE
