CORD by Le Cordon Bleu

Amazing experience at Cord Restaurant! The food was incredible, the Albarino wine delicious, and the atmosphere was perfect. A special thank you to the manager, Lenka, who took such great care of us and made our visit even more memorable. Exceptional service from start to finish, we'll definitely be back!

2 weeks ago · via Google

Came here with a friend for the chef’s menu and it was such a lovely dinner. The dishes were creative without feeling overcomplicated, and the ingredients tasted really seasonal. I especially liked the turbot and the strawberry mousse at the end. The service was warm and attentive too. A great choice for a special but relaxed meal.

4 weeks ago · via Google

It is the second time we visited CORD . Outstanding quality food and service on both occasions . From the moment we enter the restaurant until the last petit four served to us -Exquisite experience. We started with some very tasty canapés by the Chefs . For starters we had the Blue Fin Tuna with ocietra caviar ,Anjou pigeon ,Scottish langoustine and the Wagyu beef Carpaccio. For main we went for their signatures the Monkfish and the Venison we also tried the Cep pasta dish .All perfectly cooked bursting with flavours. The desserts were league by itself. Very professional,attentive but service .They made us feel very comfortable. Arguably the most underrated restaurant in the city at the moment ,how is this not at least 1 Michelin star ?Food for thoughts for the notorious guide.

8 months ago · via Google

🥚 Slow Poached Hen’s Egg Slow-poached to a delicate, jelly-like texture, the egg is beautifully composed: topped with an asparagus purée, asparagus spears and crisp potato, while beneath it lies a rich black truffle sauce that pairs perfectly with sweetcorn. The dish unfolds in layers, moving from bright and fresh to deep and indulgent. 🐟 Poached Cornish Turbot Served with a classic French seafood sauce, the turbot and prawn are wrapped in kombu for a striking two-tone presentation. Accompanied by grapes, samphire, seaweed and salmon roe, every element elevates the natural sweetness of the seafood. 🐓 Norfolk Black Leg Chicken My favourite dish of the meal. The chicken is incredibly tender with perfectly crisp skin, paired with tender white asparagus — one of my favourite vegetables. The mushroom roulade alongside, plus two complementary sauces, brings wonderful depth and dual layers of flavour. 🍓 Strawberry Light, tangy and sweet strawberry mousse. It’s the ideal finish after a savoury main course, refreshing and cleansing the palate.

2 months ago · via Google