Le Cordon Bleu Paris participates in “Le Salon de la Pâtisserie” fair in Paris

June 12, 2018 – Le Cordon Bleu institute, the leading network of culinary arts and hospitality management institutes, is pleased to announce its participation in the Salon de la Pâtisserie from June 15 -17, at the Porte de Versailles, in Paris. This gathering highlights the talents of pastry artisans and honours the flavours of France’s terroirs..

Le Cordon Bleu Paris Chefs will present their pastry creations, with demonstrations, followed by tastings. Those who are passionate about pastry are invited to the Sweet Art and French Touch demonstration areas to discover Le Cordon Bleu professional pastry Chef skills and secrets.

Students of the Institute will also be present throughout the event to assist the Chefs for the different workshops at the fair. More than twenty Le Cordon Bleu pastry students will be led by Chef Marc Vaca, and assist all chefs during pastry, chocolate or ice cream demonstrations. This experience will allow the students to put their knowledge into practice and to observe great pastry chefs in action.

During the fair, the finals for the Trophée des Juniors de la Pâtisserie Française competition, opened to education centres for pastry students will take place. Chef Fabrice Danniel, Assistant Culinary Arts Director and Head of Le Cordon Bleu Pastry Department, will be part of the jury.

The programme includes:

• Friday June 15 from 1:00 pm to 2:00 pm – Demonstration, Sweet Art area with Chef Laurent Bichon
  Recipe: All about apricot
  
  
• Saturday June 16 from 3:00 pm to 4:00 pm – Demonstration, French Touch area with Chef Vincent Valton
  Recipe: Black forest modern style
  
  
• Sunday June 17 from 12:00 am to 1:00 pm – Demonstration, French Touch area with Chef Jean-François Deguignet
    Recipe: Chocolate financier

The Salon de la Pâtisserie will also present Master Classes and round tables in the Forum area for the general public. Chef Fabrice Danniel will participate in the round table on “Training in Pastry”.

• Saturday June 16 from 11:45 am to 12:45 am – Round Table with Chef Fabrice Danniel
  Forum: “Training in Pastry”