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“Decadence on a plate”
Review of Le Cordon Bleu

Le Cordon Bleu
Ranked #522 of 1,090 Restaurants in Wellington
Restaurant details
Reviewed 12 January 2017

Le Cordon Bleu Training restaurant serves up some amazing degustations at an affordable price. Keeping in mind that all the wait staff, and the chefs in the kitchen, are still learning, it is truly a great experience.

Date of visit: November 2016
    • Value
    • Service
    • Food
Thank kinupark
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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4 - 5 of 5 reviews

Reviewed 26 March 2016

Jump at the next chance you get to sample a degustation here, in the 100 seat training school in Cuba St. You won't be disappointed. A few times each year, the International cooking school opens its doors to the public to allow them to provide at a reasonable price, a five or seven course meal which also gives the chefs and their waitstaff in training, a chance to practice their culinary and service skills.

We chose the $75 seven course menu (although originally had booked the $55 menu 5 course which got lost in translation). For good measure, they threw in the wine matching gratis as part of the deal due to the mistake.

I was delighted to see one of my favourite champagnes; Jean-Marc Vigreux-Frere Brut on the menu so this was chosen to match the scallop and king fish ceviche. Fortunately tiny in portion, and delicious in flavour, it was a good starter.

The second course was Bouillabaisse- style consomee with seafood tortellini and crayfish mousse. They serve the consomee at the table from a teapot. It just made it all the more special. This was divine and we chose the Rose from Aix-en-Provence to match.

Unfortunately throughout the evening a few trays of champagne tipped over at various tables which got the staff into such a fluster the poor things. However we just took it all in our stride given we were being plied with amazing wine it was all good. The food was sublime so we remained forgiving.

The third course was served with a small crusty French roll that went extremely well with the venison and pork terrine with cranberry and orange compote. I chose the Pinot Noir from Central Otago while the others chose a Savvie or Pinot Gris.

Trucking along to course four, we had the most delicious palate-cleanser; watermelon mimosa granita with a champagne jelly sphere. Yikes more alcohol.

Course five was quite substantial. Duck breast with confit leg, black pudding, gnocchi galette with poached rhubarb and fresh cherry duck jus. This was sensational and perfectly-matched with the Alpha Domus Cab Merlot from Hawkes Bay.

Course six was the divine traditional French goats cheese served with beetroot, walnut and honeycomb. I'm sure we all chose the Man o War Syrah from Waiheke.

Finally dessert; course seven, and three and a bit hours later we were presented with a gorgeous peach melba with nectarine gelato. This was insanely heavenly and even more so served with a sticky Alpha Domus from Hawkes Bay.

But wait there's more. We got served these gorgeous petits-fours as afters and these didn't even feature on the menu. Quelle surprise.

Apart from the service being very Fawlty Towers the quality, taste and presentation of the food was outstanding and I'd give it 12/10. It was just amazing. We would definitely return and we do hope the staff learn from their mistakes. They were definitely very convivial.

Au revoir and a bientot!

Date of visit: March 2016
    • Value
    • Service
    • Food
Thank Nina044
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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