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Pasadena’s Technique Restaurant offers Le Cordon Bleu culinary delights

Technique Restaurant


If you've ever wondered what it might be like to have the chefs at Le Cordon Bleu College of Culinary Arts cook for you, book a reservation at the Technique Restaurant in Pasadena. The students who are preparing to graduate from Le Cordon Bleu College of Culinary Arts intern at the Technique Restaurant as a final step in their curriculum. To offer a variety to their patrons, their menu changes proximately every six weeks, so when you call for your reservation you can ask about the menu offerings at that time.

They serve a three course Prix Fixe lunch for $10 which includes: one starter, one entrée and one dessert. Their starters feature: ahi nicoise (hard-boiled egg, haricot vert, olives, heirloom cherry tomatoes and fingerling potatoes), Caesar salad, grilled fruit salad (arugula, crispy prosciutto and shaved Parmesan curls topped with a champagne vinaigrette), citrus and pomegranate salad (mache, goat cheese, Kalamata olives, red onion and mint topped with a red wine vinaigrette), Caprese salad (crispy mozzarella, heirloom tomatoes, roasted red pepper coulis, basil, olive oil with a balsamic reduction), shrimp risotto (risotto, shrimp, served over an herb salad sprinkled with Meyer lemon), or soup du jour served with their freshly baked flatbread of the day.

Featured entrées include: snapper and scallop (served with a succotash made from corn, English peas and fava beans, tomato marmalade and fish veloute), vegetable risotto served with summer vegetables and crispy zucchini, lamb loin served with English pea purée, baby seasonal vegetables, asparagus and a mint chimichurri sauce, the Le Cordon Bleu Burger served with Bibb lettuce, tomato slice, sautéed red onions and house made fries, filet mignon served with tomato hollandaise, grilled zucchini, marinated heirloom tomatoes and house made fries, veal shank risotto served with English peas, wild mushrooms and gremolata, pork schnitzel served with braised red cabbage, spatzle, and sauce charcuterie, or a half rotisserie chicken au Jus served with roasted baby artichokes, heirloom tomatoes and pommes puree (puréed potatoes).

For dessert they have a delicious chocolate mousse (Viennese sponge cake soaked in chocolate, raspberries and raspberry sauce), seasonal fruit crumble served over vanilla bean ice cream, classic creamy cheesecake served with a strawberry rhubarb port compote and cocoa sauce, salted caramel pot de creme (Chantilly cream ladled over an almond sable cookie) or cookies and ice (your choice of one of three ice cream or sorbet flavors with cookies on the side).

They offer a three course Prix Fixe dinner for $12 (which includes one starter, one entrée and one dessert) or a four course Prix Fixe dinner for $15 (which includes two starters, one entrée and one dessert).

Technique Restaurant is located at 525 E. Colorado Blvd., Pasadena, CA 91101, and you must have reservations booked well in advance in order to enjoy their lunch special which is served from 11:30am to 2pm, or dinner which is served from 5:30pm to 8pm Monday through Friday. They ask that you refrain from tipping because they include a mandatory service charge of 15% which benefits their non-profit Career Education Scholarship Fund, which offers scholarships to their students.

You can contact the reservation line at 626-229-1377 or online at or


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