Le Cordon Bleu News, 02/17/2009
Michel BARNIER, French Minister of Agriculture and Fishing by decree of the 16th of July 2008 has named Mr. Christian FAURE, Knight of the Order of Agricultural Merit.
To this effect, the Ambassador of France in Canada, François DELATTRE will be hosting a reception in Mr. Faure’s honor during which the he will be presenting Mr. Faure with his medal at 5h30PM.
Later this evening, President André J. Cointreau Knight of The Legion of Honor will be presiding a diner at Le Cordon Bleu Signatures at 7PM in honor of Mr. Faure’s awarding.
The Ordre National du Mérite Agricole is an order of merit established in France on 7 July 1883 by Minister of Agriculture Jules Méline to reward services to agriculture. Its ribbon is Moiré pattern green (holders are said to "avoir le poireau", or "have a leek", in reference to its color) with a red-orange stripe down each side - the stripes symbolize the prestigious institution of the Ordre National de la Légion d’Honneur. The Order has the ranks of knight (around 23,000 at present, including all living former ministers of agriculture), officer (5,000) and commander (400). Canada has an equivalent order, whose recipients include Onésiphore Ernest Talbot.
The culinary adventure of Christian Faure begins in 1976 in the kitchens La Collone restaurant under Chef Marc Muzeau’s supervision. A year later, Christian turns to pasty as he is attracted by the decorations and the meticulousness needed by this trade. He then takes on an apprenticeship at the Maison Lartaud in his birthplace of Villefranche Sur Saone. During his training he is distinguished in many contests. Nominated as the Best Apprentice of his promotion, Christian is received at the House Dalloyau Paris as Chef of Station.
At this stage of his career Christian received many distinctions of which the Medal Vermeil, the Gold Medal at the gastronomical contest of Arpajon Gold Medal of the Glaciers Confederation, Silver Medal of the Saint Michel, Gold Medal of the Japanese Confederation of Pastry Chefs… Later he will successfully open Pastry and Delicatessen Shops in Paris called: Victorine, Citronnelle and Sesame. In 1991 he is recruited by Jean Paul Buchet to direct the Centrale Pâtisserie des Boutiques Flô Prestige of Paris, then for the same group, he will deal lead the opening of Flô Nice.
In 1994, Christian Willer Chef of prestigious Palace Martinez of Cannes will place him at the Grand Hotel of the Cape Ferrat. This same year, Christian is awarded the Jean - Louis Berthelot Prize in the category of Plated deserts. He will thereafter be hired to work at the Royal Hotel Riviera by Willy De Bruyn.
The culmination of his career comes in 1997 when Christian Faure obtains the supreme title of Meilleur Ouvrier de France.
The following year, he is named Executive Pastry Chef of the Kitchens of the Hotel of Paris alongside Chefs Mario Muratore and Alain Ducasse. Christian will be in charge of overseeing the events of the Princely Palace of Monaco. This same year he is received as a Membre of the Culinary Academy of France; the Minister for Tourism awards him the Medal of Tourism in St Jean Cape Ferrat; he is further named by his peers as President of the Société Nationale des M.O.F. section Alpes Maritimes, Corse et Principauté de Monaco where he multiplied the initiatives and contributed to the relaunch of the Best Apprentice competition.
In 2003, Christian carries out the opening of the Royal Hotel in Lebanon. Then he is hired to reorganize Sofil Catering where he will manage a team of 25 pastry chefs. Later he will act as Executive Corporate Chef of the first Lebanese group of themed restaurants: Circle Management.
In 2006, Christian is named Director of the Operations of the acclaimed Le Cordon Bleu Culinary Arts Institute of Ottawa and of the restaurant the
Cordon Bleu Signatures Restaurant the Only CAA/AAA 5 Diamond restaurant in the city. Christian also acts as the International Executive Pastry Chef of Le Cordon Bleu Intl. Through his multiple functions and in his daily teaching tasks, Christian is an enthusiastic defender of French gastronomy.
With his dedicated years of service to Princes, Kings and Presidents, the American Academy of Hospitality and Sciences named him “Best Pastry Chef of the World” and awarded him the “Five Star Diamond Award»
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