Signatures, Le Cordon Bleu’s teaching restaurant, hosts an eight-course French Christmas dinner signed by its head chefs.

Special Christmas evening

The teaching restaurant Signatures, from renowned Le Cordon Bleu, will host a special Christmas dinner. With an authentically French menu in eight courses, head chefs Yann Kamps and Philippe Brye lead the creation. In this way, the evening combines tradition, technique and seasonal flavors.

The experience starts with a basket of artisanal breads from Le Cordon Bleu, featuring brioche, baguette and multigrain. Butter and herb olive oil accompany the selection, enhancing aromas and textures. Then guests are served a carrot cream amuse-bouche with spiced chantilly, opening the menu delicately.

French classics on the menu

Next, diners taste smoked salmon finished with crème acidulé of Sicilian lemon and buckwheat blinis. In addition, the iconic French delicacy foie gras appears with toasted brioche and fig chutney. Thus, the menu highlights emblematic recipes of French gastronomy.

Another highlight is the grilled slipper lobster, served with peas and toasted onion foam. After that, the kitchen presents the tender duck confit with truffled baroa mousseline and red wine jus, plus confit cod, with confit vegetables and roasted garlic cream. Therefore, guests enjoy a complete journey through seafood and meat dishes.

Dessert and service information

To close the evening, the star of the menu is a Christmas yule log filled with chocolate mousse. The dessert combines vanilla ganache, salted caramel and hazelnut crunch for contrasting textures. This way, the dinner ends with a refined take on a traditional holiday sweet.