Steven Joyce
CORD by Le Cordon Bleu, the fine dining restaurant located on London’s historic Fleet Street, has launched a new Spring menu by Executive Chef Karl O’Dell and Head Chef Justine Bordet.
The announcement follows the prestigious recognition of three AA Rosettes, recently awarded to CORD, affirming its position as one of the capital’s most exciting culinary destinations.
The accolade marks a significant milestone for the restaurant, which opened in 2022 as the first UK fine dining venture by the globally renowned Le Cordon Bleu culinary arts and hospitality management institute. The AA inspectors praised CORD’s “precise cooking, packed with flavour and verve”, highlighting the strength of its seasonal approach, exemplary service and polished setting.
The new Spring menus celebrate creativity, technique and the best of the season. As Head Chef, Justine Bordet works closely alongside Karl to design and finesse each dish, both leading the kitchen team in delivering an exceptional guest experience.
A passionate and accomplished chef, Justine brings a wealth of experience from acclaimed kitchens in France, including Le Sylvestre and Alya’s Restaurant by Sylvestre Wahid, where her leadership helped secure a Michelin star.
The refreshed à la carte menu offers elegant new starters such as balsamic-marinated beetroots with goat’s cheese, cashew nuts, pesto and rocket; Otoro (the most prized cut) bluefin tuna served with beef consommé, tamarind and Oscietra caviar; Cornish crab paired with honeydew melon, lime leaf and dill; and a rich, comforting dish of slow-poached hen’s egg with asparagus, almonds and Alsace bacon.
Main courses include seasonal White asparagus with morels, wild garlic, arborio rice and jasmine; Cornish red mullet with fennel, potato, orange and bouillabaisse; Garden pea tortellini with yuzu, mint, pine nuts and ricotta; and a dramatically presented dish of Salt marsh lamb rack with asparagus, pistachio, mint and green olives.
Garden pea tortellini , Steven Joyce
To finish, a refined new dessert of Mango and passionfruit with yogurt, lemongrass and ginger offers a bright, palate-cleansing finale.
The tasting menu has been reimagined for the season, and the set menu, served at lunch and early evening, also introduces fresh additions including Cos lettuce with cucumber, ricotta and wild garlic and Stuffed squid with tomato, pepper and courgette. Each dish reflects the kitchen’s thoughtful approach to balance, seasonality and flavour.
CORD’s wine programme is led by Head Sommelier Jiachen Lu, whose refined palate and international experience bring depth and precision to every pairing. Working closely with the kitchen, Jiachen curates a dynamic wine list that balances classic labels with emerging producers, offering both prestige and discovery. Her thoughtful selections showcase everything from Grand Cru Burgundy to expressive New World vintages, each chosen to enhance the nuances of the seasonal menu.
Located in a historic Grade II listed building on Fleet Street, CORD by Le Cordon Bleu unites fine dining, a café, cookery school and culinary event venue under one roof. With the launch of its Spring menu and the recognition of three AA Rosettes, CORD continues to evolve as a destination of culinary excellence and innovation and make its mark on the UK’s exciting culinary scene.
