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About 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.
Pasadena, CA 91101
American, French American
Hours of Operation:
Breakfast 7:00AM - 9:30AM
Lunch 11:30AM - 2:00PM
Dinner 5:30PM - 8:00PM (Reservations Recommended)
Monday to Friday
$30 and under
AMEX, Discover, MasterCard, Visa
City and private parking structures available on Oakland Avenue, Madison Avenue, and Union Street. 1 hour street parking from 9AM to 5PM.
Beer, BYO Wine, Cafe, Corkage Fee, Non-Smoking, Private Room, Wheelchair Access, Wine
Technique at Le Cordon Bleu – Pasadena Ratings and Reviews
Service was impeccable, very attentive. Food far exceeded our expectations. Everything was executed perfectly and thoughtfully.
Dessert.... Please give me a minute... Absolutely amazing. I thought the presentation was incredible, but then you tasted it... WOW!
Everything we had tonight was delicious and amazing!
Delicious and cooked perfectly:
Salmon and New York Steak
Vegetables-Raw-tatouille and kale salad-very fresh, creative, and creative.
Deserts were beautiful and delicious-Peanut butter/chocolate as well as the chocolate soufflé.
While there, I bought scones and they were so yummy!
We arrived at opening time of 5:30. No one at the door to greet us. Once we found someone, we were seated almost immediately. We received drinks and salad very quickly. I know they waited to put in our dinner order just as we were completing the starters ( good thing). We received our entree quickly and our server ( Ana) checked back within the two minute or two bite rule. The food was delicious. We had a million questions and she answered all of them completly. We also learned the restaurants will be closing. That is just wrong. The restrooms were clean and maintained. There is nothing negative the evening, except it will be closing by next year.
Technique's French food rocks. The prix fixe 3-course dinner menu gives enough choices to satisfy discerning palates. Everything came nicely presented and flavors captured the imagination. We enjoyed the raw de-constructed ratatouille salad--pretty in layers & finely seasoned. Their green peppercorn steak entree tasted especially fine. And chocolate dessert topped everything off. Looks like I'd enjoy the lunch menu too. Our only two suggestions: use less salt on these dishes and put up some sound absorbing material on the walls. It's fairly noisy. But we liked the jazz music played over the intercom.
We were surprised how slow the place was on a Friday night. I think this is well worth a second visit and will be recommending it. Despite being student run, the food was very well done and cooked perfectly. menu items were limited, but that was OK -- the choices were still fine and not at all "risky" as you might expect from a fine dining educational outfit.
Service was the only spotty part as we were left alone for too long after seating, the first course arrived before wine (which just plain took too long to get to us) and we were not offered coffee or wine refills -- we had to be pro-active.
Nevertheless, I would still recommend, especially as it seems to have slowed down in traffic and is an exceptional value. ($25 3-course prix fixe menu!)
The menu needs better descriptions of the items. Even after asking some questions, there was still some confusion and one of the dishes we ordered was not what we expected. There were hardly any vegetarian items or veggie dishes. The meal did not feel balanced health-wise. Dessert was good but we didn't get a birthday candle- maybe they didn't have any but that should have been voiced when we requested it while ordering. Service wasn't negative but just not as friendly and warm as we've experienced at other places.
Came here at my SIL's request, it was her BD. We had not been here for a couple of years. We were a little disappointed initially since the wonderful crab cake was not on the menu but was quickly compensated by the chef's treat, mini crab cake for free.
We all had the 3-course dinner at 25 dollars each. Very well, asian, flavoured appetizers (calamari and mussels/fries). My wife and SIL liked the skirt steak. My roasted duck breast was juicy, tender, and perfectly cook to median as I requested. This may be the best duck breast dish I've ever had considered the portion size and the price paid; I have tasted many!! Dessert was OK for me since I am not a dessert person but my family liked it. My MIL had the strip bass that she seemed to enjoy.
Thi is a place with very good food and very in-expensive considered this is in Pasadena. Though, I do wish that it could also open on weekends.
We were in Pasadena for a show at the Playhouse and found this place on the map. Coming from the east coast, we wanted to compare it to the Culinary Institute of America in Poukipsie, NY. Although it doesn't have the great ambiance of the CIA restaurants, we found the experience much more gratifying. The menu was not over the top and broad enough to meet anyone's taste. The interaction with the students was delightful. The food was perfect. I was amazed that the place was not jammed. If we lived closer, we would be here every week.
Kudos to the chef! the food was fabulous, couldn't have asked for better. My sister & I went for the food & were not disappointed. Service was a different matter. Phillip & his assistant wouldn't even make the cut at Denny's. This is a training situation & should be approached as such from all sides including tableside. Bad service aside it did not detract from a wonderful meal, that's how good we found the meal.
food was amazing service was okay I love the fact that they switch places and each student has a different job. I love that restaurant for lunch the price is perfect dinner is a little bit pricey in my opinion. However, the food really was amazing so it's worth a little extra
6:00 reservation: out of steak, out of arugula, no homemade noodles as per the menu, only packaged ones. They substituted mixed greens for the arugula salad without telling us, we knew and had our waiter relate the message to the chef. The salmon was not seared but cooked all the way through. We were ready for innovative dishes. Past kale, persimmon seeds, squash in salads ( all foods that have been around for a few years in the uses you used them. One bottle of wine offered for $80 dollars? Very poor! You need to revitalize your entire menu!
We took our adult children and grandchild plus a newborn because the food is superb but it is relaxed enough to be comfortable with young children. The staff were so great with our three year old...made him a personal pizza, brought an octopus leg for fun and ended the meal with his own cupcake. We enjoyed great food, goods wine and a fun evening. Thank you, LCB.
The space at Technique is absolutely beautiful -- lofty ceilings, window detail, simply modern decor. While the restaurant feels bare as a result during slower hours (as when we had dinner, we were one of two tables), I like to imagine that things get more vibrant. Service was hit or miss; our server, though nice, forgot to do basic things (like introduce the amuse bouche, ask if anyone had dietary restrictions, or tell us what cheeses were on the night's plate). The server at the other table seemed more confident, so I assume ours was merely new.
When it comes to the food at Technique? All praise. The flavors in the twice-baked potato amuse bouche, the kale salad, the salmon were delicately layered. Dishes were plated and presented with care. And the cheese plate -- wow -- it stood at the center of our table as a highlight. Perfectly composed.
I'll be back!
We knew going in it was a culinary school, so there could be some issues. The prices reflect that, it is reasonable for what they are offering. But everything had a small negative. Took a long time to get our food, one of the appetizers did not taste good at all, we had theater tkts so had to leave at a certain time it took so long we could not have dessert. The mushroom pizza was delicious. Staff very polite but as learning students ... Still learning. It wasn't terrible, but would not recommend.
We came in with medium expectations and left disappointed. The whole experience was a bit of a mess; no one seemed in charge; the place was about 30% full and we still waited to order drinks and the food took too long; some parts of the meals were simply not good. Too bad because we want a place like this to succeed. Might try it one more time in a few months. Really hope they get it together. Prices are too high for the quality of food being served. hooefully it was just an off day (Wednesday).
Eating cuisine of this caliber at affordable prices was a real treat. Food is exciting and creative and the enthusiasm of the student servers and chefs is contagious. It was great fun and the meal fabulous. The bulgogi duck breast was cooked medium and perfect. The grass fed New York Strip was an unusual preparation with a heart of romaine lettuce with an unusual seasoning that made it absolutely delicious.
I have been at this place on several occasions before this past week. I noticed that the menu had changed (from prix fixe to a la carte) and prices had gone up. These are fine - however, the food took too long (over 45") and the service/hospitality was less than what I would expect from Le Cordon Bleu chefs-in-training. Overall, the meal was great as usual but it just wasn't the same as it was a year or so ago... Not sure if it's worth going back to again.
It was beautiful how they were so prepared for us (8people) and the service was great although I miss the old menu but oh well! The food was good and the ambience was quiet and nice although empty the restaurant but overall good and pleasant and the server was so nice to me and all of us and so sweet and funny. ...I graduated from the school and I keep this place close to my heart and this experience was excellent
I have been to Technique several times now and has gone down hill. It used to have a prix fixe menu that was a great value, but now the menu is a la carte and much more expensive. They have also gone to a menu that is trying to blend too many different flavors which just doesn't work. The meat in the crying tiger dish was an oddly soft texture, the ceviche was dry and not refreshing despite the thinly sliced mangoes covering it, and the bbq pizza was about on par with something you could get for much cheaper at any pizza place. The only item that was actually worth it was the green beans. Overall Technique needs to go back to its old ways, until then I can't recommend it to friends or family because of the lower quality and higher prices.
We had dined here before but we're totally disappointed this time.No prix fix any longer, horribly designed menu, entree served in a frying pan, too greasy, too big portions, flavours confused, expensive for a culinary school, only one other diner besides us. Shall I continue? What a shame. We would love to support future chefs but not after this experience.
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