Le Cordon Bleu, the world’s leading network of culinary arts and hospitality management institutes, celebrated the inauguration of its new campus on Monday October 10, bringing together over 600 distinguished guests.
This unique celebration took place a few weeks after Foreign Minister Jean-Marc Ayrault’s visit as part of Ambassadors’ Week. He was accompanied by over 150 French ambassadors from abroad.
The event took the form of an exhibition on the evolution of gastronomy, drawing a parallel between innovation in the learning of culinary techniques and the historical journey of the institute – from a modest Parisian cookery school 121 years ago to a network of over 35 establishments worldwide. While numerous animations transported guests back in time to discover the art of fine dining, one room showcased the institute’s extensive archives, with numerous objects from the past: diplomas, photos, engravings, Le Cordon Bleu books and magazines.
After speeches by Mr. André Cointreau and Chef Eric Briffard, guests were taken on a tasting tour led by Le Cordon Bleu chefs, allowing them to discover the establishment step by step, from the workshop to the roof garden. Starting with a culinary demonstration worthy of 1895, with the preparation of pike-perch quenelles in Nantua crayfish sauce, the tour ended with a contemporary innovation, with the preparation of mangoes glazed with Shiso leaf.
To illustrate international gastronomy and contemporary cuisine, Le Cordon Bleu alumni Pierre Dutaret, Luis Machado, Christina Huang, Bao Feiyue and Renatta Portasio played the game by creating authentic dishes from their home countries, revisited by themselves. From China to Brazil, taste buds took a trip around the world.
On this occasion, Le Cordon Bleu took the opportunity to present its new book : L’École de la pâtisserie par l’institut Le Cordon Bleu® published by Larousse. Chef Jean-François Deguignet imagined a sweet animation in honor of this new publication. L’École de la pâtisserie par l’institut Le Cordon Bleu® is already available at the institute’s boutique and online.
The cocktail was prepared by Executive Chef and Director of Culinary Arts, Éric Briffard (MOF), and carried out by his team of Chefs themselves, assisted by students in Cuisine, Pâtisserie and Boulangerie, with part of the service handled by students in Restaurant Management.
Champagne Gosset and Bellota-Bellota participated as sponsors.
Click on the following links to watch videos of the Culinary Arts and Hotel Management professional programs:
– Culinary Arts Le Cordon Bleu Paris
– Hotel Management Le Cordon Bleu Paris
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