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| A Historical Gala Dinner In Chongqing |
| On July 6 2012, a Gala Dinner was organised for the first time by Le Cordon Bleu in the city of Chongqing, China. In partnership with the Sheraton Hotel, the dinner honored French Cuisine with an exceptional tasting menu designed and prepared by Chef Eric Bediat, a Le Cordon Bleu London teaching chef. |
| In preparation for the dinner, Chef Bediat trained the hotel’s chefs in French culinary techniques, which were used to produce the 6-course menu: |
Smoked chicken wings lollipops with star anise and lime Parmesan shortbread, crème fraiche and chives Sweet and sour cucumber, crab mayonnaise **** Verrine of tapioca pearls and basil, tomato foam, tapenade twist Green pea soup, asparagus flan and black truffles ***** Half lobster pan fried, Meuniere butter with pomegranate ***** White rum and passion fruit granite ****** Chicken duo with foie gras and Savoy cabbage **** Dark chocolate and salted caramel Napoleon, almond ice cream
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| Over the past 15 years, Chef Eric Bediat has worked in the most prestigious restaurants in Britain, including the three Michelin-starred Waterside Inn, Berkshire, with Chef Michel Roux MOF. In 2006 he joined Le Cordon Bleu London’s team of teaching chefs. |
| The tour in China continues |
| From 10 to 15 July 2012, Chef Bediat will conduct a series of cooking demonstrations in partnership with Sopexa and the School of Administration and Tourism of Shanghai (Shanghai Business & Tourism School - SHSMLY). On April 19, the SHSMLY and Le Cordon Bleu signed a historic cooperation agreement to promote culinary training in China. |
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