Some of France's most noted chefs are guest instructors at Le Cordon Bleu. The institute regularly invites renowned chefs and gastronomy professionals to conduct culinary demonstrations and share their expertise with students. These guest chefs, often experienced in cuisine, pastry, or boulangerie, come from prestigious backgrounds, including Michelin-starred restaurants, and present innovative recipes while explaining advanced techniques. This provides students with unique insights and exposure to different professional approaches, complementing the instruction from the institute’s permanent chef instructors like Éric Briffard, MOF Culinary Arts Director. Such demonstrations also offer networking opportunities, as students may later work with these chefs during internships or at pedagogical lunches. - BPJ
Above: fresh potato gnocchi starter; chef and his assistant coordinate on a dish
Program: L'Art de Cuisiner comme un Chef
(The Art of Cooking Like A Chef)
13-15 Quai André Citroën 75015
Menu:
Asperges vertes "cuisson minute;" gnocchi de pomme de terre, tomates confites, fritto d’olives noires; côtes de veau en cocotte à la verveine fraiche/citron confit, fèvettes; pommes fondantes au fenouil; jus perlé
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