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.

Grand Opening of the French Pavilion

On November 6, the French Pavilion was inaugurated in a grand ceremony witnessed by distinguished guests, including representatives from the Consulate General of France in Shanghai and the Ministry of Commerce. The Le Cordon Bleu booth quickly became a vibrant hub of activity. Mr. Joan Valadou, Consul General of France in Shanghai, expressed high praise for Le Cordon Bleu’s culinary artistry, while Mr. Cointreau, President of Le Cordon Bleu, engaged with industry leaders and media to share the institution's storied history and exciting future prospects. Australian Ambassador to China, Mr. Scott Dewar, also visited the Le Cordon Bleu booth in the South Australian section, commending its past efforts and expressing optimism for its future endeavors.

Culinary Showcases and Public Tastings

Le Cordon Bleu Shanghai’s Director of Culinary Arts , MOF Philippe Groult, and Cuisine Chef Georges Ringeisen led a team in showcasing exquisite Western culinary techniques. Their live demonstrations captivated audiences, highlighting the artistry and allure of French gastronomy. A special public tasting session offered visitors the opportunity to savor dishes crafted with premium Australian ingredients, masterfully prepared by Le Cordon Bleu chefs. The experience delighted guests’ taste buds and offered a feast for the eyes.

Meanwhile, LCB Pastry Chef Alain Michel Caminade, took the stage at the French Pavilion Forum, where he showcased the creation of classic French desserts. His intricate techniques and the exquisite flavors of the desserts received unanimous acclaim from attendees.

Exhibition of Signature Products

Throughout the expo, Le Cordon Bleu presented an array of carefully curated products at the French Pavilion, including chef-recommended gourmet items and cultural art pieces. These offerings reflect the institution’s unwavering commitment to culinary excellence while embodying a rich cultural and artistic heritage.

A Celebration of Culinary Arts and Culture

Le Cordon Bleu’s presence at the CIIE was a vibrant celebration of culinary craftsmanship and cultural exchange. By sharing its passion for gastronomy with every visitor, Le Cordon Bleu not only reinforced its legacy but also inspired enthusiasm for the future of culinary arts.

We look forward to even more exciting moments from Le Cordon Bleu at next year’s CIIE. Until then, au revoir!