This year marks the 60th anniversary of diplomatic relations between China and France, a significant milestone in the bond shared by the two nations. Le Cordon Bleu’s participation in the CIIE stands as a testament to this enduring friendship, celebrating the profound ties between China and France through its rich culinary traditions and forward-thinking innovations.


A Harmonious Fusion: Where Gastronomy Meets Artistry

This year also marks the 130th anniversary of the birth of Xu Beihong, a prominent Chinese artist with deep ties to France. Early in his career, Xu traveled across continents to study at the École nationale supérieure des Beaux-Arts in Paris, where he was profoundly influenced by the academic painting tradition, mastering styles and techniques from Classicism, Romanticism, and Realism. This experience planted the seeds of French artistic heritage in his creative philosophy, endowing his works with a distinct "French DNA." Similarly, Le Cordon Bleu, originating in France, has long been dedicated to preserving and passing on French culinary traditions. This cultural connection forms a natural bridge between the two, setting the stage for an extraordinary collaboration.


As part of the "Le Cordon Bleu 130" celebration, Le Cordon Bleu has partnered with the Xu Beihong Museum to embark on an unprecedented journey of cross-disciplinary integration. In collaboration with Hongyou Culture, Le Cordon Bleu has creatively infused Xu Beihong’s artistic elements into desserts, tableware, and Chinese liquor. Inspired by Xu Beihong’s paintings, exquisite desserts are designed with artistic elements, tableware is engraved or printed with his classic works, and even Chinese liquor packaging incorporates artistic motifs. Every detail showcases the seamless blend of gastronomy and art. The meticulously curated Beihong Art Private Banquet is a masterpiece in itself, where chefs integrate Xu Beihong’s artistic aesthetics and spatial compositions into the presentation of each dish, breaking the traditional boundaries between fine dining and art. This extraordinary dining experience allows guests to savor culinary delights while immersing themselves in a world where food and art harmoniously intertwine.

Masters of Flavor and Art: A Sensory Celebration

On the grand stage of "Le Cordon Bleu 130," Le Cordon Bleu's esteemed alumnus and culinary ambassador, Vincent Xu, along with renowned contemporary artist Shi Xiaojie, serve as ambassadors for this remarkable event. These two luminaries, shining in their respective fields of gastronomy and art, bring unique perspectives and expertise to the celebration.

Vincent Xu, a culinary virtuoso trained at Le Cordon Bleu, demonstrated exceptional talent and passion for the culinary arts during his studies. Following intensive professional training at Le Cordon Bleu and his unwavering dedication, he swiftly emerged as a leading figure in the competitive culinary industry. As Le Cordon Bleu’s culinary ambassador, Vincent not only possesses unparalleled culinary skills but also a profound understanding of Le Cordon Bleu’s philosophy and culinary culture. His leadership in this gourmet journey ensures that Le Cordon Bleu’s values and culinary excellence are conveyed with precision and authenticity to every participant.

Shi Xiaojie, known for his distinctive artistic style in contemporary art, has contributed a unique visual dimension to "Le Cordon Bleu 130." Through his signature illustration medium, he has crafted an exclusive gourmet map for the event. This map breaks free from conventional food guides, using vibrant illustrations, vivid colors, and engaging narratives to bring the rich diversity of culinary culture to life. Guests can not only navigate participating restaurants effortlessly but also delve into the inspirations, ingredient sources, and culinary stories behind each fusion dish, elevating the entire gourmet journey with an artistic ambiance.



As part of "Le Cordon Bleu 130," Le Cordon Bleu carefully selects a diverse range of restaurants each month to engage in deep culinary collaborations. By partnering with distinguished chefs from various cuisines, Le Cordon Bleu’s master chefs and restaurant chefs merge their expertise and creativity to produce a continuous array of innovative fusion dishes.

A Timeless Bond: Celebrating 130 Years of Heritage

Thirty years ago, during China’s pivotal period of economic reform and opening-up, the President and CEO of Le Cordon Bleu Mr Contreau was invited to Shanghai, staying at the renowned Okura Garden Hotel. This visit was not only a memorable chapter in Le Cordon Bleu’s history but also symbolized the planting of a seed that has flourished over time, laying an emotional and cultural foundation for today’s "Le Cordon Bleu 130." Notably, that same year saw the first group of Chinese chefs sponsored to study abroad, including Ma Wenping, then Executive Chef of Western Cuisine at the Jinjiang Hotel, whose training destination was none other than Le Cordon Bleu in France.

On March 14, the event commenced at Tsukiji Kaiseki Sandai-me（築地海幸三代目）, a prestigious Japanese restaurant near the rear entrance of the Okura Garden Hotel. This location holds special significance, not only due to its geographical proximity but also as a tribute to the historical connection of three decades ago. Over the past 20 years, this Japanese restaurant has maintained a steadfast commitment to traditional Japanese culinary craftsmanship, earning a stellar reputation in Shanghai’s Japanese dining scene for its dedication to authenticity and the highest standards of ingredient freshness. For this collaboration, Le Cordon Bleu chefs worked hand in hand with Tsukiji Kaiseki’s culinary artisans to create a series of exquisite dishes, seamlessly blending the refinement of French gastronomy with the purity of Japanese flavors. From the meticulous selection of ingredients to innovative cooking techniques and artistic plating, every detail was masterfully crafted to deliver a dining experience where tradition meets innovation—a fusion of Japanese and French culinary excellence.

On March 28, Le Cordon Bleu joined forces with the esteemed restaurant Kurogi黑木 for an extraordinary "Four-Hands Culinary Symphony." Over the past eight years, Kurogi has been at the forefront of culinary innovation, continuously pushing boundaries in dish development and cooking techniques. This collaboration with Le Cordon Bleu’s master chefs showcased a perfect synergy of expertise, delivering dishes that balanced creativity with tradition. More than just an exchange of culinary skills, this partnership embodied Le Cordon Bleu’s spirit of preserving tradition while embracing innovation. The fusion of ideas and techniques aimed to offer diners an unparalleled gourmet experience while fostering deeper cultural and culinary exchanges.

Le Cordon Bleu: A Bond of Heritage

Beyond these collaborations, Le Cordon Bleu has partnered with Shanghai Television’s "Overseas Connection" to produce a cultural documentary series that explores unique gastronomic experiences and stories. Through culinary maps, restaurant spotlights, global culinary excursions, interviews, and award ceremonies, the series delves into the heritage and evolution of modern gastronomy. In celebrating its 130th anniversary, Le Cordon Bleu offers audiences a comprehensive window into its storied history and rich cultural legacy.

The Managing Director of Le Cordon Bleu Greater China Sara Shang remarked, "For 130 years, Le Cordon Bleu has remained dedicated to preserving and innovating French culinary techniques. Since opening its first Asian campus in Tokyo in 1991, followed by Kobe, Le Cordon Bleu Japan has played a crucial role in promoting French culinary culture and nurturing culinary talent while facilitating the deep integration of French and Japanese gastronomy. These historical milestones make Japanese cuisine the perfect starting point for ‘Le Cordon Bleu 130.’ Our collaborations with diverse cuisines pay tribute to the vast possibilities of culinary artistry. Through ‘Le Cordon Bleu 130,’ we aim to transcend traditional culinary boundaries, create new and surprising gastronomic experiences, and contribute to the ongoing evolution of the culinary industry."

More than just a grand gastronomic celebration, "Le Cordon Bleu 130" is a profound exploration of culinary innovation and fusion. This event is poised to spark a new culinary trend, guiding global food enthusiasts through the captivating world of Franco-Japanese fusion and injecting fresh energy into the culinary industry’s future.