Wellington Bailliage @ Le Cordon Bleu

On the 3 December 2016, the Wellington Bailliage held their end of year function at Le Cordon Bleu.  This was organized by Sébastien Lambert Technical Director / Head Pâtisserie Chef Lecturer at Le Cordon Bleu and Wellington Vice Conseiller Culinaire.  The 9-course extravaganza was expertly prepared by Le Cordon Bleu New Zealand, Advanced Culinary Arts students.  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.