Located in a grade II listed Lutyens designed building, CORD is the first fine dining restaurant by Le Cordon Bleu in London, located on Fleet Street, and has a new Executive Chef, Karl O’Dell, and a new team.
Karl employs his unique culinary style to craft seasonal menus that showcase the freshest produce and flavours available throughout the year. He collaborates closely with Senior Sous-Chef Justine Bordet and his team of chefs to meticulously refine each dish to ensure the highest standards are met.
The team is complemented by Senior Sous Chef Justine Bordet, Junior Sous Chef Marnix Taghon – Le Cordon Bleu London alumni – and Restaurant Manager Simon Widdison, alongside Assistant Restaurant Managers Antoine Lebrun and Florent Marianne.
Chef Karl, who launched the new seasonal menu at Cord restaurant in October this year, has previously held the role of Executive Chef at the Monarch Theatre at Park Row in London. Prior to that, he was Head Chef at the Michelin-starred restaurant, Texture and was also Senior Sous Chef at Gordon Ramsay’s Michelin-starred restaurant Petrus.
Dishes from the new seasonal menu will range from poached Cornish brill with coco beans, dill, mussels, and Champagne velouté, to the Highland venison with farci, beetroot, blackberries, and juniper.
Cord by Le Cordon Bleu
85 Fleet Street
EC4Y 1AE
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