Served at
CORD by Le Cordon BleuA fine dining restaurant, Parisian-style café, and culinary institute in London, offering exquisite dining experiences backed by Le Cordon Bleu techniques.
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.
Turbot is a relatively large species of flatfish, recognized as an important food fish. This demersal fish is native to the marine or brackish waters of the Northeast Atlantic, Baltic Sea, and Mediterranean Sea. The term "turbot" can also refer more broadly to any member of the flatfish family Scophthalmidae, or other flatfish with similar common names.
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A fine dining restaurant, Parisian-style café, and culinary institute in London, offering exquisite dining experiences backed by Le Cordon Bleu techniques.
The Executive Chef at Boodle's Club, leading the kitchen that has been awarded 3 AA Rosettes and is known for its refined seasonal menus blending classic French technique.
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