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.
Gourmet journey |
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First floor, Reception room cocktailSavoury cocktail piecesLe Cordon Bleu live stations by Le Cordon Bleu Chefs Wild mushroom Acquerello with “vin jaune” wine and figs from Provence Chefs Philippe Groult and Chef Maxim Baïle Duck, foie gras and mushroom puff pastry pie Chef Vincent Somoza and Chef Jean-Jacques Tranchant Salma salmon gravlax, granny Smith apple and mooli (daikon radish) with yuzu Chef Olivier Guyon Pineapple tomato and buratta salasa, fresh pomegranate, basil, red pesto, olive oil Chef Marc-Aurèle Vaca Buffet of bread, red and black radish, Bordier® butter Chef Olivier Boudot and Chef Frédérique Hoël Bellota-Bellota® ham station: Carving by a Master Cortador Iced mango with shiso leaves Chef Alexandra Didier and Commis de cuisine Valentin Trebaol Chocolate Financiers of new book “ L’École de la Pâtisserie ” Chef Jean-François Deguignet BacchusExhibition - Le Cordon Bleu over the yearsÉpicureCuisine demonstration “back in time”Pike-perch quenelles and Nantua sauce with freshwater crayfish Chef Christian Moine and Chef Franck Poupard |
2ème étageMarco PoloGua BoaAlumna, Christina Huang, Taiwan, Grand Diplôme 2015 Owner of the restaurant Zaoka Vegetable carving and buffet Alumnus Bao Feiyue, China - Diplôme de Cuisine 2012 Sous-Chef restaurant Le Flandrin Jules GoufféHot DuckAlumnus Pierre Dutaret, France, Certificat de Cuisine 2012 Owner of restaurants Farago, Candelma, Bricktop et Canard & Champagne TailleventBlack bean frittersAlumna Renata Portasio, Brazil, Diplôme de Cuisine 2006 Executive Chef of the Brazilian Embassy in France & Roast pork with jus and plantain gnocchi Alumnus Luis Machado, Venezuela, Diplôme de Cuisine 2011 Owner of restaurant and food-truck Ají Dulce Saint-HonoréRoom for dessert preparationChocolate and praline entremets Chef Fabrice Danniel |
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The cocktail party was managed by Executive Chef and Culinary Arts Director Éric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), and prepared by his team of Chefs who were assisted by Cuisine, Pastry and Boulangerie students. Service was carried out in part by Restaurant Management students.
The Champagne Gosset and Bellota-Bellota participated in the event as sponsors.
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