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Le Cordon Bleu News, 09/10/2012
Celebrating inspirations from the source
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With the participation from Le Cordon Bleu Paris

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Celebrating inspirations from the source
Le Cordon Bleu will participate in the “100% Antipodes” dinner organized by Omnivore for the soon to be launched “Bonheur est dans l’Assiette”, a documentary series to be aired on ARTE. Two of the Chefs starring in the series, Chef Luke Burgess and Chef Arnaud Daguin will organize the dinner. They will be assisted by Le Cordon Bleu students under the supervision of Chef Instructor Philippe Clergue. The “100% Antipodes” dinner will be held at “Les Grandes Tables du 104” on Wednesday September 12. Prior to the dinner, one of the 5 shows in the series will be shown.
Arnaud Daguin (Hegia – Hasparren, France)
Before becoming famous, when he was working alone with “Véro” on his farm in Hegia, in the heights of Hasperren, he brooded on “ways and means of bringing the small organic producer closer to economic outlets”. Since 2011, he has been sharing his know-how in Paris, whether at the” Salle Pleyel” restaurant or the “restaurant éphémère” on the Ile Seguin where vegetables are the star ingredient. A Basque with a big heart.

Watch the movie excerpt here
Luke Burgess (Garagistes – Hobart, Tasmanie)
Opened in 2010, “Garagistes” takes its inspiration from French wine bars. Luke Burgess serves only crus without sulfites (imported by his own company Terroir Wines) to accompany his creations. Luke offers a varied cuisine with plenty of ‘punch’, such as “Fried mackerel bones, raw mackerel, daikon, radish and elderberry pickles”. The inventiveness of the dishes attracts a clientele from far away. A 100% Omnivore Chef.

Watch the movie excerpt here

For more information
Le Cordon Bleu Paris
Email paris@cordonbleu.edu or use the online form
Website www.lcbparis.com
Call +33 (0) 1 53 68 22 50
Address 8 rue Léon Delhomme
75015 Paris

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