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Le Cordon Bleu News, 05/09/2014
Le Cordon Bleu will participate in the Beijing Cookbook Festival
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From May 19 to May 21, 2014

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Le Cordon Bleu will participe in the Beijing cookbook fair 2014
Le Cordon Bleu will participate in the Beijing Cookbook Festival 2014
Le Cordon Bleu will be present at the Beijing Cookbook Fair, taking place from May 19 to May 21, 2014.

This Cookbook Fair, organized by Gourmand International, with the support of the Beijing city and Daxing District, gathers famous culinary publishers from all around the world, journalists, Chefs, oenologists, authors, photographers and designers for three days of business and culinary exchanges.

This festival also highlights the weight of the new markets (especially in Asia-Pacific, Latin America and Africa).  On these markets, the cookbook sector growth increased from 23 % to 42 % in the last four years.The Beijing Cookbook Fair is an ideal opportunity to bring together the traditional and new editorial market actors.

The Gourmand World Cookbook Awards ceremony will also take place in China during the Beijing Cookbook Fair, presenting books from more than 187 countries.

This year, the Sabrina Cuisine II cookbook is nominated in the “translation” category.

The 'Prix des Etudiants de l' Ecole Le Cordon Bleu Paris' (Le Cordon Bleu Paris Student Prize) will be presented :

  • Cuisine : ‘Femmes chefs à la française – Éditions Marie Claire’
  • Pastry : ‘Le Larousse du pain – Eric Kayser – Larousse’    
  • Wine : ‘Crus Saint-Émilion – Eric Bernardin, Pierre Le Hong – Éditions Sud Ouest’

Chef Fabrice Danniel, Technical Director at Le Cordon Bleu-Dusit Bankok and Chef Philippe Clergue, Technical Director at Le Cordon Bleu Shanghai (that is soon to be taking place), will be carrying out demonstrations during the entire event at Le Cordon Bleu kitchen stage. The Chefs will be assisted by M. Kui Chen, Le Cordon Bleu Paris alumni.

May 19, 2014 May 20, 2014 May 21, 2014
Chef Philippe Clergue Chef Philippe Clergue Chef Philippe Clergue
From 10am to 12am : Chicken breast with black olives stuffing and celery root “purée” with sweet apple From 11am to 01am : Asparagus « Charlotte » with crab From 9am to 11am : Asparagus « Charlotte » with crab

From 12pm to 01pm : Roasted duck breast fillet “grand-mère” style
Chef Fabrice Danniel Chef Fabrice Danniel Chef Fabrice Danniel
From 12pm to 02pm : Paris-Brest Chocolate cake From 02pm to 04pm : Macaroons From 11am to 12pm : Chocolate Truffles

From 01pm to 02pm : Chocolate Soufflé

 

They will be also accompanied by guest Chefs, including Robert Oliver – Le Cordon Bleu New Zealand ambassador, Chakall ect…

During the fair, meet Le Cordon Bleu representatives to learn more about culinary arts, wine, restaurant, hospitality and tourism management programs.

Since its origins in 1895, Le Cordon Bleu has published magazines, cookbooks, including in China with the publisher China Light Industry Press, for amateurs and professionals. Le Cordon Bleu publications, winners of many French and international awards, have been translated into 26 languages and distributed in 31 countries, with sales reaching 14 million copies worldwide. In addition to widespread success among food enthusiasts, some of Le Cordon Bleu books have also been selected as textbooks for culinary training in the world.

  Date Date:

From May 19 to 21

  Venue Venue:

Daxing District Culture Center
Beijing

  Contacts For more information, visit:

http://www.cookbookfair.com/

  Contacts Contacts:

Contact Sara Shang by email at sshang[at]cordonbleu.edu
Please replace [at] by @

 
 

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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