Le Cordon Bleu will reveal the great secrets of French Cuisine at a series of elite cooking classes in Shanghai. Chef Philippe Clergue from Le Cordon Bleu Paris will show off authentic French culinary skills at his expert cooking demonstration classes from December 9 to December 11, 2011.
Organised by the Ministry of Agriculture and Fishing France, Sopexa Shanghai, Shanghai Business and Tourism School and Le Cordon Bleu, the demonstrations by Chef Philippe Clergue will cover a wide range of French culinary skills and unlock the techniques behind making an array of classic French dishes.
Chef Philippe Clergue starts his professional career at the "Relais de la Poste" in Magescq (Landes), a 2-star Michelin restaurant in 1981. In 1984, he also worked as "maître d’hôtel" at the Elysée Palace (The Presidency of the French Republic) for 1 year. Then he moved to St Tropez to "Leï Mouscardins", a 1-star Michelin restaurant before moving on to become sous-Chef at the "Relais de Saulx", a 1-star Michelin restaurant in Beaune in 1987. In 1990, he opened his own restaurant "L’Auberge de la Toison d’Or" in the Beaune region of France which he ran for 15 years. During this time, he gave cooking lessons both in his restaurant and in private homes. Chef Clergue brought his wealth of experience to Le Cordon Bleu in 2006 and was a finalist in the competition ‘Un des Meilleurs Ouvriers de France’ - Best craftsman of France (MOF) in cuisine-gastronomy in 2011.
To pass on some of his vast knowledge of classic French cuisine, Chef Philippe Clergue will be conducting a series of cooking workshop at the Shanghai Business and Tourism School from December 9 to December 11, 2011. On Friday, Dec 9, the demonstration dishes will be
Stuffed baby vegetables, tomato granita, rocket salad
Rack of lamb with mustard, Swiss chard and onion compote gratin,
parsnip with maple syrup, roast garlic
The menu for Saturday, December 10 will be
Sea bass fillet, vegetables with preserved lemon
Gascon-style crisp, flaky pastry tart with apples.
For Sunday December 11, Chef Philippe Clergue will present
Crisp squab parcel, crumbed macaroni, spinach with jus
Pear variation: pear poached in Pinot Noir wine and spices,
pear Gratin, ‘William’ pear sorbet.
Two sessions focusing on the same menu will be held each day – in mornings from 9.30am to 12.30pm, with an afternoon session from 1.30pm to 4.30pm. The cost of each session is 480 RMB. To register for these outstanding culinary classes, please contact Sean Lin at firstname.lastname@example.org or phone 13601670398.
Celebrating culinary excellence is a hallmark of Le Cordon Bleu, one of the world’s leading schools for teaching classical French cuisine, pâtisserie and boulangerie. Since Le Cordon Bleu was established in Paris, France in 1895, the organisation has earned fame and respect for maintaining the highest standards of culinary excellence. Each year, more than 20,000 students from 70 countries are trained at Le Cordon Bleu’s Institutes, which now stretch through 40 schools in 20 countries, in cities from Paris, London, Tokyo, Ottawa, Seoul, Sydney, Malaysia, New Zealand to Bangkok and Mexico City.
||Fri 9th to Sun 11th December 2011
||Shanghai Business and Tourism School
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