Every year, the diner Note by Note takes place at Le Cordon Bleu Paris during the Hautes Etudes du Goût program. The diner “Note by Note” is prepared by Le Cordon Bleu chefs (assisted by the students) in collaboration with Hervé This.
Le Cordon Bleu has been involved in the development of this new concept and Chef Instructor, Patrick Caals, was invited to participate in the conference “Cuisine Note by Note” by Herve This, on January 31st at AgroParisTech. In an interactive demonstration with Mr. This, Chef Caals was able to show and explain the techniques and ingredients used to prepared one of the recipes from the diner in 2011: Reconstruction of a mozzarella, olive oil.
Do you know the differences between Molecular Gastronomy and Molecular Cuisine? What is the Cuisine Note by Note? Learn more with Hervé This courses: 1. Note by Note Cuisine - read the course 2. From Molecular Gastronomy to its applications - read the course
Le Cordon Bleu participates in the third edition of the Paris Cookbook Fair which takes place from March 7-11 at the “Le 104” exhibition center in Paris to support its publishing partners and activities.