Ms. Flynn greeted us with a welcoming smile. Our guided tour was hosted by a professional and personable student. We learned about the different courses, requirements for graduation and some cooking techniques. Norman was very patient and knowledgeable answering our many questions. He informed us that he would also be our waiter at Lumiere. It is nice to know that Le Cordon Bleu gives their students a well rounded education which encompasses every aspect of the restaurant experience. We wish Norman the best as he heads up to Alaska to begin his career.
Classrooms were neat and clean. It looks like someone was preparing to teach a pastry class.. I would love to participate in this class and play with all the FLOUR and butter using one of those professional mixers. I did notice that quiet a few ingredients were being weighed in the pastry class. I sure would need a big scale just for myself after tasting all those amazing desserts.
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Students in this class were getting ready to learn some basic knife skills. Today's assignment was to learn to chop and cut onions, carrots and potatoes uniformly to insure even cooking.
It was test day in many classrooms. Students had to cut carrots into different sizes and were being graded on precision and uniformity. Practice leads to perfection in this classroom. Another class was preparing a complete meal. Students were in the library reading recipes in books, on line and in the latest gourmet magazines. Some were involved in a pastry class and some were leaning how to sous vide. My favorite thing were the hats!
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Time to head into lunch. Now this is one of the best kept secrets for lunch and dinner in Atlanta. Shh! Let's only tell our discerning gourmet friends about Lumiere. We can't wait to return again as the menu changes seasonally.
Stepping into Lumiere we are greeted with a visually pleasing environment in which to being our dining experience.
I love the fact that while you are relaxing with friends you can see into the pristine kitchen and watch the chefs work their magic incorporating fresh ingredients while using state of the art grills/ovens. The delicious smells coming from the kitchen were intoxicating. There are classes in wine pairing so your waiter is knowledgeable in helping to choose a wine to compliment your food choice.
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Baby lamb chops over butternut squash with french green beans served with a delicious fig demi glaze, a brown sugar/Bourbon marinated steak and a chocolate dessert were just a few of our luncheon choices.
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Sandie of the Chatty Crone HERE and Denise are enjoying soup and salad. We all agreed the biscuits were the best ever. There was one biscuit left and it was amazing that we did not dual over the lone biscuit. We certainly did not want to start a riot and have the food police called in like at last months luncheon HERE.
Please visit Sue at Rue Mouffetard HERE for more photos and information about this luncheonRose from a Santamakersjourney HERE and Sue drive off into the sunset, or in this case the Atlanta traffic, contemplating where we should all lunch next month because nothing can ever top today's PERFECT lunch at Le Cordon Bleu.
Thanks to Ms. Flynn and Norman and all the chefs and future chefs who made our day a pleasant experience!