CORD BY LE CORDON BLEU || A Spring Symphony of French Precision and Seasonal British Ingenuity
French technique never went out of style—it simply evolved, and at CORD, it sings with modern clarity.
Nestled within a Grade II-listed building on London’s Fleet Street, CORD by Le Cordon Bleu embodies a living, breathing expression of a legacy 130 years in the making. As the first fine dining outpost from the revered culinary institute in the UK, CORD channels its classical roots into a contemporary showcase of seasonal British ingredients, refined French technique, and thoughtful creativity.
Salt Marsh Lamb Rack.
The new Spring menu, guided by Executive Chef Karl O'Dell and Head Chef Justine Bordet, illustrates this harmonious balance. Each dish feels precisely choreographed—deft in technique, expressive in flavour, and visually poetic. From balsamic-marinated beetroot delicately shaped into a crimson rose to garden pea tortellini adorned with vibrant herbs and yuzu pearls, the menu tells a story of renewal and finesse.
Appointed with three prestigious AA Rosettes, CORD’s kitchen doesn't merely execute—it interprets. Dishes like the Cornish red mullet with bouillabaisse and orange whisper of the Mediterranean, while the white asparagus with morels and jasmine nods to a more delicate, woodland sensibility. The Otoro bluefin tuna, paired with beef consommé and Oscietra caviar, is a luxurious juxtaposition that exemplifies the kitchen’s confidence in flavour layering.
Iberico Pork Tenderloin.
Chef Justine Bordet’s influence is unmistakable. Having honed her skills at Michelin-starred kitchens in France, she brings a quiet elegance to every composition. Her partnership with O’Dell, known for his leadership at Texture and Gordon Ramsay’s Petrus, results in plates that are as assured as they are expressive.
The desserts follow suit. A stunning arrangement of mango and passionfruit with yogurt and lemongrass offers a tropical crescendo, vibrant yet restrained. Even the lunch and early evening set menus deliver delight—a cos lettuce composition with cucumber and wild garlic, or stuffed squid with pepper and courgette, echo the kitchen’s seasonal ethos.
Passion Fruit Dessert.
Wine pairings are curated by Head Sommelier Jiachen Lu, whose selections bridge Old World prestige with New World curiosity. From Grand Cru Burgundies to emerging labels, each pour is chosen to elevate and contrast, rather than overshadow.
CORD is a statement of intent from one of the most storied culinary institutions in the world. With its new Spring offering, it invites guests into a space where tradition doesn’t stand still, but evolves—one perfectly plated course at a time.
CORD by Le Cordon Bleu.
Photography: Stephen Joyce
