Inauguration of the new Le Cordon Bleu Paris institute

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October 11, 2016 – Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 October, in the presence of more than 600 distinguished guests.

To mark the occasion, more than 20 embassies from all over the world, and Philippe Goujon, mayor of Paris’s 15th district, cut the blue ribbon, symbolizing the official opening of the Institute’s new premises, in the company of Mr. André J. Cointreau, President of Le Cordon Bleu International.

This unique celebration took place a few weeks after the visit of the French Minister of Foreign Affairs, Jean-Marc Ayrault in the context of the Ambassador Week, 5 days dedicated to French Foreign Affairs. He was then accompanied by more than a 150 French ambassadors.

During the event, an exhibition following the evolution of gastronomy, also showcased developments and innovations in culinary techniques as well as the history of the Institute – from a small culinary school 121 years ago through to a modern day network of more than 35 establishments around the globe.

A number of demonstrations transported the guests back in time to discover Culinary Art from past to present, and they also had the chance to visit a presentation room full of historical objects: Le Cordon Bleu diplomas, photos, engravings, books and magazines. Following a speech by Mr. André Cointreau and Chef Eric Briffard, Le Cordon Bleu Chefs invited guests to embark on a taste journey, enabling them to gradually discover the establishment, from the workshop, right up to the vegetable roof garden.

The event began with a 1895 style culinary demonstration of Pike-perch quenelles and Nantua sauce with freshwater crayfish, and ended with contemporary innovation in the form of Iced mango with Shiso leaves.

To illustrate international gastronomy and contemporary cuisine, Le Cordon Bleu alumni, Pierre Dutaret, Luis Machado, Christina Huang, Bao Feiyue and Renata Portasio, were also involved, creating authentic dishes from their home countries, to which they gave a modern twist. From China to Brazil, the taste buds were given a round-the-world-trip.

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蓝带国际厨艺餐旅学院 Le Cordon Bleu Malaysia
http://www.fsi.com.my/lcbleu/

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