Le Cordon Bleu College Of Culinary Arts Atlanta

Le Cordon Bleu College of Culinary Arts Atlanta announces the opening of Lumiere, a student-run fine dining restaurant that is part of the famed school's mandatory culinary curriculum. Open to the general public, the restaurant staffed by students, will provide guests with superior food and service. Lumiere will open for lunch Tuesdays through Fridays from 11:30 a.m. through 1:00 p.m.

Lumiere, located on Le Cordon Bleu College of Culinary Arts' beautiful Tucker, Georgia campus, will feature a menu of worldwide origin. Working in the restaurant kitchen and guest service is the capstone course for students. The course, which precedes the externship component of the Le Cordon Bleu curriculum, allows students to apply their skills in a working restaurant environment.

The restaurant which seats 54 inside, bar seating for 10 and patio seating for 16, offers a striking dicor. Deep reds and metallic browns set against cherry millwork and topped with ubatuba granite, provide a warm and inviting dining ambience. Fan-spindle back seats in stained mahogany are upholstered with bright geometric fabrics. Lighting is enhanced with hand blown amber mosaic shades hung from brushed nickel hardware.

Lumiere offers diners updated classical cuisine. Menu choices include small plates such as bruschetta with a tapenade, parmesan and fresh tomato topping; corn fritters with pineapple cilantro salsa; wood fired pizzas including grilled chicken with crisp bacon, caramelized onions and smoked provolone, and artichokes with Italian sausage, roasted peppers, tomatoes and gorgonzola cheese. Light fare offerings include panini sandwiches and a variety of salads. A roasted leg of lamb and eggplant panini is currently on the menu along with a crab and avocado salad with shrimp, and a duck confit salad with bosc pear and roasted beets, maytag blue cheese, pecans, spinach and caramelized shallots vinaigrette.

Sample entrees include seafood paella with Spanish saffron rice and spicy tomato broth and Chicken Marbella, a signature Lumiere dish featuring roasted chicken in a port wine reduction with mission figs, olives, capers and toasted almonds. Dessert highlights include classic crhme brulee and a trio of homemade sorbets. The menu will rotate 3 times per year to accentuate seasonal fare. Lumiere will boast a custom made wine rack with an array of extensive wine selections.

The team of seasoned Le Cordon Bleu College of Culinary Arts staff which provide day to day management of Lumiere include restaurant service class Lead Instructor, Jeff Emmons, a Southeast veteran in the wine and service industry and Lori Flynn, restaurant service class Associate Instructor. Restaurant Practical Instructors include Chef Patrick Boutier as Lead Instructor and Chef Jared Stoneberg as Associate Instructor.

"Le Cordon Bleu is known for training some of the finest chefs in the world and our students will showcase the techniques associated with our renowned name," said Michael Klein, C.E.C., Executive Chef, Le Cordon Bleu College of Culinary Arts Atlanta. "Lumiere is uniquely positioned in the Atlanta community to bring a top quality dining experience to our guests in a restaurant classroom."

Lumiere is located at 1927 Lakeside Parkway, Tucker, GA, 30084; phone 770/723-3507. Reservations are strongly suggested. The restaurant will open for dinner beginning in March, 2005.

Opened in October, 2004, Le Cordon Bleu College of Culinary Arts Atlanta features a 60,000 square foot freestanding facility. The facility includes an industry current demo kitchen modeled after Le Cordon Bleu International facilities in Paris and London. Daytime and evening curriculums are offered for students.

Le Cordon Bleu established its first culinary school in Paris in 1895. Today, Le Cordon Bleu operates schools in London, Tokyo, Ottawa and Sydney, in addition to its Paris location, and of