A wonderful weekend at le Cordon Bleu in  Wellington...Spring in Provence     What a great weekend at Le Cordon Bleu in Wellington . About 20 in the class that ran over the weekend 9.30-4.30.The first day we made hazelnut Financier with asparagus salad, poached quail eggs and Marjoram emulsion. We also made Crusted lamb fillet with olive and...