On Thursday April 24th, Le Cordon Bleu was honored to welcome graduate Heloisa Bacellar for a Brazilian Cuisine demonstration.
This demonstration, exclusively organized for Le Cordon Bleu Paris students, was not only a discovery of Brazilian culinary ingredients and flavors but also a highlight on a Le Cordon Bleu alumni success story.
Heloisa prepared two dishes from her most recent book 'Made in Brazil' : Shrimp bobó soup and Mini-pies filled with hearts of palm, mixed salad with guarana sauce, and added a little bonus : the famous Caïpirinha!
'Made in Brazil' contains a total of 30 savory and sweet recipes (including the Caïpirinha recipe). All recipes are colorful and easy to make with ingredients available around the world. The cookbook is available on our Le Cordon Bleu Paris boutique.
Heloisa Bacellar obtained the “Grand Diplôme” in 1995. After receiving her diploma, she returned to Brazil and opened a culinary school for food enthusiasts. She then established her own restaurant Lá da Venda (Vila Madalena - R. Harmonia São Paulo - SP Brazil) with a very unique concept: Bakery-Pastry-Store-Restaurant. Heloisa has been several times awarded for the “Best cheese bread of São Paulo” ('pão de queijo' ). She is also the author of best-seller cookbooks and participates in different radio and television programs in Brazil.
On May 17, embark on a journey in the heart of Burgundy region to discover Chablis, a picturesque town, famous for its wine and culinary secrets. This one day visit, organized by Le Cordon Bleu Paris, will transport you into the extraordinary universe of Chablis wines, revealing its wine-making secrets. Regional cuisine will also take pride of place on this gastronomic trip.