CORD by Le Cordon Bleu

1895 was a busy year for Paris. Paul Cézanne had his first solo exhibition, the Lumiere brothers held their first screening with an audience and Marthe Distel opened Le Cordon Bleu. Over a century later, Le Cordon Bleu operates in 20 countries, training 20,000 students each year in everything from chocolate tempering to food styling. This, however, is the school’s first restaurant in London.

CORD bears the school’s colours of white, blue and gold, along with plenty of logo-adorned toques bobbing in the kitchen. The executive chef, meanwhile, is placed firmly at the pass, inspecting every smear, drizzle and quenelle. As old-school as it feels, the place oozes French swankiness. 

As one might expect, every dish exhibits numerous culinary techniques.

Famed Parisian cooking school Le Cordon Bleu has spawned a sibling, CORD, a unique dining concept that combines a fine dining restaurant, café and an outpost for the London Le Cordon Bleu Culinary Institute where it offers short cooking courses for aspiring chefs – all under one roof.  

The 90-cover restaurant is open for lunch and dinner, Monday to Friday, and offers a range of dining options including a la carte, the chef market menu and spring tasting menu. Various tones of ‘bleu’ have been used throughout the decor, while statement light installations and gold finishes afford the space a contemporary and stylish feel.  

The a la carte menu is divided into starters, mains and desserts with examples such as green asparagus carbonara with cured egg yolk, Parmesan crisp and Guanciale to begin, followed by grilled striploin beef with wagyu nduja and potato confit or perhaps John Dory with green spring vegetables, tartare condiment and blanquette sauce. For afters, the dark chocolate trilogy with 80% chocolate mousse, cocoa nibs, and sorbet sounds particularly delicious, as does the hazelnuts with tonka beans, hazelnut praline and choux.

An eclectic and extensive wine list offers an impressive selection from French vineyards as well as bottles from Germany, Italy, Spain and the New World, with bespoke wine pairings available with food if preferred. A range of spirits and brandies are also on offer.  

The 30-cover CORD Café serves a selection of French patisseries and viennoiseries which are available to eat in or takeaway. Croissants and pastries are baked freshly every day on site alongside gourmet sandwiches, fresh salads, homemade soups and artisan breads. 

Finally, Le Cordon Bleu’s culinary institute also finds a home within CORD. Short courses lead by master chefs from the London institute are held here in everything from worldwide cuisine to wine pairings and patisserie, while corporate short courses are also available for up to 14 people.