BRAISED PIG NECK
Michelin-starred chef, President of the 33 Masterchefs of Belgium, and one of Europe’s most respected culinary figures to present an exclusive six-course dinner in London
CORD by Le Cordon Bleu will host Chef Lieven Demeestere, the long-serving Chef Patron of Michelin-starred Restaurant Arenberg for an extraordinary one-night-only event. A leading figure in Belgian gastronomy, Demeestere is President of the 33 Masterchefs of Belgium, a member of Les Disciples d’Auguste EscoAier, and has held a Michelin star for 25 consecutive years at Arenberg, his fine dining restaurant near Leuven, Belgium.
This dinner marks his first ever public dining appearance in the UK and comes at a pivotal point in his career as he prepares to hand over the reins of Restaurant Arenberg to the next generation of his family. A six-course tasting menu has been created especially for this occasion and reflects Chef Demeestere’s refined and ingredient-led cooking style.
The dinner begins with All About The Tomato, a dish celebrating the vibrancy of tomatoes, served with burrata, pizzetta and North Sea brown shrimp, followed by Braised Pig Neck served with mustard, herb salad and goose liver. Clear Broth of Dublin Bay Prawn arrives next, accompanied by a delicate dumpling, zucchini and mousselines. The fish course features North Sea Ray Wing with smoked potato, capers and leek, before a main of Suckling Lamb served with aubergine, polenta and soya.
DUBLIN BAY PRAWN
The evening ends with a bright, fruit-led dessert of Grilled Pineapple, with mango, rum and vanilla; a fitting finale to a menu that balances classical finesse with bold seasonal character. An optional wine pairing is oAered, selected by Jiachen Lu, acclaimed Head Sommelier at CORD. Her selections bring depth and highlight the natural harmony of each plate.
This summer, Restaurant Arenberg will begin a new chapter under family leadership. After more than 30 years at the helm, Chef Lieven will pass the kitchen to his son Abel and daughter-in-law Laurence De Smet, both accomplished chefs with experience at Belgium’s most highly regarded restaurants, including Hof van Cleve, Castor and Sir Kwinten. While the restaurant will undergo a full transformation, its legacy of excellence, hospitality and craft will remain intact.
This guest chef dinner at CORD forms part of Chef Demeestere’s wider visit to Le Cordon Bleu London. The menu will be delivered in collaboration with CORD’s expert brigade, led by Executive Chef Karl O’Dell, ensuring every element is executed to the highest standard.
FOTO ANANAS
Chef Lieven Demeestere will also appear at the Le Cordon Bleu Summer Festival on Saturday 21st June, delivering cooking demonstrations and meeting guests. While the festival oAers a glimpse into his technique, the dinner at CORD is the only opportunity to experience his cooking in a fine dining setting. CORD by Le Cordon Bleu is proud to oAer a fine dining platform for internationally respected chefs.
As the flagship restaurant of the world-renowned culinary institute, CORD is led by Executive Chef Karl O’Dell and showcases exceptional talent from across the global culinary community. By inviting chefs such as Demeestere to present their work in London, CORD continues to explore classical technique through diverse cultural perspectives and bold, seasonal cooking.
Event Details Date: Friday 20th June 2025 Time: 6:30pm arrival Location: CORD by Le Cordon Bleu, 85 Fleet Street, London EC4Y 1AE Price: £110 per person Wine Pairing: £55 per person (optional)
Bookings: www.cordrestaurant.co.uk Advance booking is strongly recommended due to limited availability.
