We had the pleasure of welcoming distinguished Le Cordon Bleu Paris, Executive Chef and Culinary Arts Director Éric Briffard MOF (One of the Best Craftsmen in France) to Le Cordon Bleu Ottawa. Chef Briffard’s Canadian visit included an inspirational speech to a room full of graduating students, a special dining event at Signatures Restaurant, as well as a tasting with our cuisine Chef instructors.

Chef Briffard has built a career on his incredibly ambitious standards in the culinary arts and numerous contributions to French cooking, which has seen him earn 2 Michelin stars and the honorary “Grand Vermeil” medal, the highest distinction from the city of Paris. He was also voted the “Most promising Chef of the 21st century” by a jury of French gastronomic press columnists.

Speaking to a room full of graduating culinary students on Friday, Chef Briffard shared his inspiring words of wisdom;

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Each of you are here today because of your values and hard work. Keep pushing, be hungry and want more; taste everything you create, making sure it is adequate and always strive for the very best - never stop learning. Make sure to keep the values you acquired here and the ones you had before. 

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Following the graduation ceremony, Chef Briffard hosted a special culinary event at Signatures Restaurant, assisted by Executive Chef Yannick Anton. Presenting a luxurious eight-course French menu, he balanced a symphony of flavours in every dish including the Oyster gelée with Sturgeon caviar and licorice white asparagus milk, seared duck foie gras with smoked chili and chive creamed corn, and fresh Quebec lobster poached in Vin Jaune with kumquat, paired with ginger bok choy.



The evening was a great success, guests were overwhelmed with the experience and combination of texture and flavours in every dish.

Le Cordon Bleu Ottawa would like to send a special thank you to Chef Éric Briffard and Le Cordon Bleu Paris for graciously providing an inspirational visit and giving our guests at Signatures Restaurant an incredible culinary experience.