CORD by Le Cordon Bleu to host a chocolate-themed dinner with chefs Cherish Finden and Karl O’Dell

CORD by Le Cordon Bleu has announced a four-hands dinner featuring the collaboration between Chef Cherish Finden and Executive Chef Karl O’Dell on the 26^th April 2024. The evening is crafted in partnership with Valrhona Chocolate, promising an inventive six-course menu that will incorporate various types of Valrhona chocolate from savory starters to delectable desserts. Priced at £96 per person, the event is set to showcase the versatility and rich flavours of chocolate in gourmet cooking.

Chef Cherish Finden, known for her role as a judge on Channel 4’s Bake Off: The Professionals and her international pastry consulting, will join Chef Karl O’Dell, Executive Chef at CORD, to create a chocolate-themed dining experience. The menu includes dishes like White Asparagus complemented with Valrhona Satilia White chocolate and BBQ Beef Fillet whose flavour profile is enhanced by Valrhona Abinao chocolate. A curated wine pairing option, designed to tastefully match the chocolate-infused courses, is also available for an additional £56 per person.

CORD by Le Cordon Bleu, known for its fine dining offering and situated in a Grade II listed building on Fleet Street, continues to push boundaries under the guidance of Karl O’Dell. The chef has previously held the role of Executive Chef at the Monarch Theatre at Park Row in London and prior to that he was Head Chef at the Michelin-starred restaurant Texture.

With over 20 years of international experience, Chef Cherish Finden has earned numerous accolades of her career such as Pastry Chef of the Year at the 2012 Craft Guild of Chefs Awards. Until recently, she was the Executive Pastry Chef at the Pan Pacific Hotel in London, where she opened her first patisserie, SHIOK!.

Valrhona Chocolate, celebrated for its quality and varied taste notes since its establishment in 1922 by Monsieur Guironnet, is synonym with craftmanship and continues providing premium products inspiring culinary talents to experiment and excel.

Food Desk

For further informationa and reservations, visit the event’s website here.