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  • Technique at Le Cordon Bleu – Pasadena

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Technique at Le Cordon Bleu – Pasadena
Technique at Le Cordon Bleu – Pasadena

Technique at Le Cordon Bleu – Pasadena Details

  • Dining Style: Casual Elegant
  • Website: http://techniquerestaurant.com/
  • Phone: (626) 229-1377
  • Hours of Operation: Lunch: Monday - Friday: 11:30am- 2:00pm;

    Reservations are highly recommended.



    Dinner: Monday - Friday: 5:30pm - 8:00pm

    Reservations are highly recommended.
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Californian, Contemporary American
  • Executive Chef: Jimmy Wang
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Beer, Cafe, Non-Smoking Restaurant, Wheelchair Access, Wine
  • Private Party Facilities: Technique Restaurant can accommodate up to 50 guests for private functions. The dining room is available on selected evenings.
  • Private Party Contact: Gina Donovan (626) 229-1377

Getting there

  • Cross Street: Oakland
  • Parking: Street Parking
  • Parking Details: City of Pasadena Parking lot and several parking structures available on Oakland Avenue as well as on Union Street.
A word from Technique at Le Cordon Bleu – Pasadena
Technique at Le Cordon Bleu College of Culinary Arts in Los Angeles features an open-to-the-public restaurant which is staffed by our students and outstanding chef instructors, who prepare and serve the meals. While you our patrons enjoy a delicious fine dining experience, students will have the opportunity to apply their culinary training in various areas of the kitchen and dining room. However, we do ask for patience on the part of our guests as this is an educational environment. With that in mind we will be closed for educational seminars, student vacations, final exams and new student orientations. We may also be very limited in the number of guests we can seat during service times. In as much as our restaurant is a classroom, we hold strict seating policies in order to provide our students with a full educational experience. As such, we can only hold your table for 15 minutes past the reservation time.

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Awards voted by OpenTable diners
  • Diners' Choice WinnerFit for Foodies
Diner Reviews
  • "Sorry, but many my friends said we should try this, as it was a good deal. Unfortunately, I understand these are aspiring chefs but the food and portions were small. I had to order a dinner for two to have a regular restaurant helping. The menu was more French inspired and unless you are open to experimenting, I wouldn't recommend. If you are taking any children or teens they have a limited menu. The ambiance was open but you have metal chairs and tables and we actually got seated at a high table which was "ok" but since I was backed up against another patron, the wait staff kept squeezing between us to bring orders out. Overall, for the price of the meal, I would recommend a regular nice restaurant, which there are many in Pasadena."
    Dined on 4/11/2014
  • "Reservations are a must, and once you're ink the menu is amazing and the price is unbelievable! For any appetizer, entree, and dessert, you pay only $25. I thought I wasn't going to be full because I'm quite a big eater, but it was just right and enough. I can't believe they're all students serving, and cooking for you, I feel like I'm at a 5 star dining experience. Sitting near the pass was also a great experience. The place was just overall lovely and a wonderful experience! I wished they had better prices on alcoholic drinks though, and they don't have a bar."
    Dined on 4/11/2014
  • "Having dined at Technique a few times now, I always arrive at the same conclusion: for the quality of food this establishment serves, the prices are not expensive. It is an incredible value for the level of refinement of the restaurant and its offerings. The staff is very courteous and attentive, and the seasonal menus always provide interesting choices."
    Dined on 3/14/2014
  • "This was a great experience for us. We used to dine at the old Cordon Bleu Restaurant on Green St., and this was our first visit to the new one. Every dish was perfectly prepared. Excellent combinations of flavors."
    Dined on 3/4/2014
  • "my wife and i had not been in a while, no reason, just had not been, but she suggested it for a wednesday, and we don't know why we wait so long to return. on our way to the car we mentioned we need to make technique a more regular visit. the food is good, the service is always friendly and they answer all our questions patiently. we like it a lot!"
    Dined on 2/26/2014
  • "The menu is interesting for foodies and a great price for a prix fix dinner $25. The plates are small, but they are portions that are reasonable.The shrimp and soft polenta was good, but the polenta was a bit too smooth, more like glue. The pork cheeks were a bit overdone, but the sauce was good. Chocolate bread pudding was delicious. Their breads were lovely as well. The students were a pleasant wait staff and very accommodating. They have a counter where you can order pizza's and hot sandwiches as well as cold items to go. I would return."
    Dined on 2/11/2014
  • "Technique is unique! The food is delicious always! Not the best place for picky eaters. Must be adventurous here. Love that the folks who are working with us are students!!"
    Dined on 2/7/2014
  • "We really enjoyed being able to watch our food as it was being prepared by these aspiring chefs. We went with the Prix Fixe Menu for $25, a good deal. The food was very good overall, though portions a bit small. Our waiter trainee could use a few more lessons on being personable, however he was efficient."
    Dined on 2/7/2014
  • "The service was awkward. The light, open space and metal chairs seem better for breakfast or lunch than fine dinner dining. White wine came in a red glass, Prosecco in a white glass. Our BLT salad had no bacon--B is for blue cheese--and was pretty, but I worked up a sweat cutting the large leaves into edible portions. The breads looked better than they tasted. The entrées were the stars, plated beautifully and tasty. Perfectly cooked sea trout was accompanied by just a smear (the right amount) of red wine reduction, a short rib melted off the prehistoric-sized bone, a delicious lamb chop, sadly, lacked significant accompaniment, and a soft shell crab dish that tasted good but was plated in an awkward bowl. I'd like to try breakfast."
    Dined on 2/6/2014
  • "Best cooked pork chop. So tender and seasoned perfectly! Crab cakes served with mixed greens were delicious. Look forward to returning."
    Dined on 1/16/2014
  • "If you're looking for a nice 3-course meal that won't break the bank, this is a good place to go! It's nice to support the local school, too!"
    Dined on 1/31/2014
  • "It has over a year since I last frequented the restaurant. The menu and pricing has changed dramatically and the food although was tasty was not as good as it was when they first opened their doors. I think the price increase on the 3 course-dinner is a bit too high for the portion size you get. Although I enjoyed, it isn't what it used to be!"
    Dined on 1/16/2014
  • "The food was absolutely amazing!!!!! Pricing was very reasonable. Fun experience overall."
    Dined on 1/10/2014
  • "I think we have come here 3 times recently for dinner. It's nice to try new recipes by the students. Food was prepared well and a lot of attention was paid to detail and explaining what we were having."
    Dined on 9/18/2013
  • "Food was good but luke warm, presentation was nice, service fair-ish."
    Dined on 12/6/2013
  • "Food was OK, need more work. But not bad for student cooks. They would probably need more practice in making the food perfect. Some food was a bit burnt, and some was a bit salty. The presentation was very nice. Service was good, I'd give it a 4 out of 5. There is still room for improvement."
    Dined on 11/15/2013
  • "The fod selection was outstanding. The service was great. We always enjoy going to Le Cordon Blue for dinner. We always stop at the Deli counter and pick up goodies for the next day. We have never been disappointed by Techniques. The staff is informative, weel trained, and make sure that you enjoy your visit."
    Dined on 11/18/2013
  • "While the beef bourguignon was delicious, it was a tiny portion. We laughed when the plate was placed in front of us: One piece of meat that was about 3"x11/2". ... Seriously."
    Dined on 11/15/2013
  • "When first entering the restaurant, restaurant personnel did not seem to be aware that customers were waiting to be seated. During the meal restaurant personnel only stopped by the table to bring the next course. They did not check to see how we were enjoying our meal. The appetizers were fabulous. I had the crab cakes. The main course was average. I had the scallops. My partner chose the bouillabaisse, which was subpar. the desserts were decent. During all of my prior visits, four, food and service was really wonderful, so I was expecting more of the same. Not this time."
    Dined on 11/12/2013
  • "It was the first time we went to "the technique" and we must say we would love to go back. The environment is relaxed and the setting is not that fancy, but the food was amazing and it is so nice to get to see the very talented people preparing your food there. It is a wonderful idea of le cordon bleu, it gives students the chance to experience a real restaurant setting and part of what they make gos to scholarships. We'll definitively go back."
    Dined on 11/8/2013
  • "There were no choices of Vegetarian food. Some one who wants to eat vegan or vegetarian food will have to pay through the nose and still feel hungry after eating dinner or lunch."
    Dined on 11/1/2013
  • "I realize that Technique is a cooking school....and the meals that are prepared are by the students.....It is my expectation that the servers are also cooks that are also learning to serve. It doesnt matter how good the food is....if the service is awful. I believe that more instruction needs to be placed on service....as this is what makes people come back for the food. Pay attenetion to the needs of the customer! dont just seat them and never come back! It makes the customer feel that they are not valued to be your customer."
    Dined on 10/31/2013
  • "Techniques offers by far the best veriaty and craftive menu selections. Portionsare small allowing you try a veriaty. Menu changes so check back for current offerings."
    Dined on 10/30/2013
  • "this restaurant is a gem, has everything a high class restaurant should have, the food is fantastic at that price."
    Dined on 10/30/2013
  • "I took my wife and son here for dinner, and I was pleasantly surprised with the food. I know a culinary school is attached to the restaurant, so I expected the experience to be somewhat mediocre. The food course was great - service, as you would expect (Culinary students learning how to serve) was fine. The seating seemed tight - the actual eating area feels like a sterile kitchen (stainless steel, lots of white space etc). Overall I was happy with experiencing cuisine prepared for a 4-5 star restaurant."
    Dined on 3/14/2013
  • "The food was much better before they raised the price to double. In spite of the price was raised to double but the portion of food was reduced to half. We traveled about 45 minutes for our meal and found out it was not worth it."
    Dined on 10/22/2013
  • "If you are looking for fine dining experience with fantastice food and service that will not crush your wallet, then this is the place for you. With the level of service and quality of food we recieved I felt like I was at a Morton's or Ruth Chris restaurant. The menu selection is small but, appeals to everyone. The beef was so tender that I was able to cut with a fork and delicious. What else can I say is that can not go wrong by dining here."
    Dined on 10/15/2013
  • "I am a returning customer. Love the food - presentation and taste. Servers are attentive and polite. Quiet atmosphere. Surprised it does not have a lot of customers at dinnertime."
    Dined on 10/14/2013
  • "We tried the Beef Bourguignon made with beef cheeks and it was so tender and flavorful. The service was attentive and knowledgeable . I had the very reasonable Prix Fixe 3 course meal for $25.00. The oxtail soup was a new one for me and I enjoyed it. The creme brûlée with a hint of bacon was unique and delicious. Will definitely return"
    Dined on 10/10/2013
  • "That's what the floor manager said, haha. The students are in a learning environment, but I'm paying with real cash, not Monopoly $$$$!!! Please give me some decent service by a knowledgeable waiter. The food was decent but the service was horrible. This is the last time I'm going to be their guinea pig."
    Dined on 10/10/2013
  • "On Friday nite over half of the tables were empty and now we know why. Menu has a fixe price for $25 per diner..but some dishes hit the mark. Corkage fee.$25. per bottle. Except Mondays and Tuesday's. Service very uneven every guest asked "for you want water?" interuping friends dinner conversation. Had to request at least three times for a fourth wine glass. Desserts with deconstructed apple tart & black Forrest was very disappointing--dry and visually unpleasent. Main courses delicious. Need stronger front house direction."
    Dined on 10/4/2013
  • "Food I can not fault.... I know this place isn't all about service but having zero interaction and couldn't wait to get rid of us even though half empty and still at least an hour before due to close! Sad but true... After nearly choking (my fault) not one person asked if I needed water was I ok.... Not your normal American concern. No atmosphere beautiful building real shame... Let down after all my virgin Atlantic colleagues had recommended it on so many occasions. Wine was so expensive and wasn't the best bit corkage was over the top!"
    Dined on 9/16/2013
  • "We dined her because of a recommendation. When we arrived, we were not greeted properly and the excuse was that "it's his first day"..........:-/ The food was horrible. A fatty piece of meat and an over cooked duck. The dessert tasted like it was prepared yesterday. Bottom line, we will not be back."
    Dined on 9/23/2013
  • "When Technique offered a 3 course lunch for $12 and dinner for $15 , it was a great experience: food is excellent despite the minuscule portions, " sampling " size Now that the 3 courses are $25 and the same exellent food and same minuscule portions , if you add a $10 a glass of wine half full and a coffee, this become a quite expensive dinner My conclusion: for 40/50 dollars total with a below average service, I will not be back, despite the quality of the food and my discriminating palate."
    Dined on 9/18/2013
  • "This was our first visit and we were really impressed. I love the interior of the restaurant and being able to view the food being prepared is a real treat. Our dishes were flavorful and great looking besides. For dessert I had a melon ice creme with pieces of frozen melon. So tasty! We will be back to try the many other dishes."
    Dined on 9/12/2013
  • "Everything were good but seems like all the student are tried. No service tonight. Nobody come and ask if everything o.k.? (that's not the big deal). But nobody come in and re-fill the water. The whole time we were there, I only have a glass of water. My daughter drink it all before the dessert start and nobody walk by to refill the water. Understand that this is for your credit but when you graduate, this is your real job so shouldn't you make it right the first time?"
    Dined on 9/4/2013
  • "The food (prix fixe) was well prepared.....poached pork, swordfish, crab cake, shrimp, blueberry torts. Shrimp were a little "hot". Crab cakes lacked flavor....though lots of crab and nice crunch. Pork needed a little more salt. Sword fish was cooked nicely with flavorful sauce. Desserts were fun and tasty. Service lacked experience. Brought 1997 Beychevelle. Most of the sediment wound up in the glasses after first pouring. No corkage fee!!! Too many different servers made service impersonal and mechanical. No noise really. Not much action in the viewable kitchen. Considering that this is a school we overlooked the negatives but would really be upset in a high end restaurant. We will return. Fit for curious foodies with the right mindset."
    Dined on 9/3/2013
  • "We had a delicious meal at Le Cordon Bleu. The food was tasty and very creative. Our server was very helpful with recommendations and dealing with allergies. She also explained the school and what was happening. The portions are small, but the three course prix fixe was sufficient."
    Dined on 8/27/2013
  • "I came to the restaurant last year and the food was much better. Now for 3 course $25 meal, it is way too expensive for the portion and the quality of food you get. Hit and miss, I guess it really depends on which student chef is cooking each night I might go back to try again when the restaurant changes the menu next quarter. However, the service was amazing. I just didn't have the hearts to tell them the truth when those student servers came to our table and asked how the food was."
    Dined on 8/1/2013