In The News
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| Le Cordon Bleu in Moscow for PIR Exhibition |
| Le Cordon Bleu’s Chef Gilles Company and representatives from Le Cordon Bleu will attend the PIR Hospitality Industry Trade Fair between Tuesday 25 September and Friday 28 September. The event attracts over 750 companies from more than 25 countries to demonstrate advances in culinary equipment, host presentations, workshops, and seminars, and provide expert industry advice for attendants. |
| Chef Company will host four culinary master classes, demonstrating a number of French classical techniques to create a diverse range of dishes. Le Cordon Bleu representatives will also be in attendance to discuss the culinary and hospitality education options available at our many campuses and career opportunities after graduating. |
| The Ragout culinary school and restaurant – which was opened by Le Cordon Bleu alumni Alexey Zimin, Chef Ilya Shalev and Katherina Agronik – will be hosting demonstrations at their Olympic Avenue school on Thursday 27 and Saturday 29 September. For full details of the Ragout demonstrations, please contact Ragout directly by phone, +7 495 783 04 63 or email: school[a]ragout.ru (replace [a] by @) |
| For full details on the PIR fair, scheduling, and Le Cordon Bleu contacts, please see below. |
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Date:
25 – 28 September 2012 |
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Venue:
Building 2 (Crocus Expo IEC), Trade and Exhibition Complex, 65-66 km Moscow Ring Road, Moscow area, Krasnogorsk. |
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Le Cordon Bleu will be demonstrating in two areas of the exhibition centre:
- French Cuisine Forum (Tuesday 25 September and Wednesday 26 September)
- Central Arena (Wednesday 26 September and Friday 28 September)
Stand: Our stand can be found at 2G 44 |
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Contacts:
Le Cordon Bleu London - Jonathan Moses
Local contact (Russian speaking) - Dina Dubuis + 7 916 506 8009 or email: dina.dubuis[a]mail.ru (replace [a] by @) |
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| If you would like to arrange a meeting during Le Cordon Bleu’s visit to Russia, please contact Jonathan Moses at jmoses[a]cordonbleu.edu (replace [a] by @), or phone + 44 207 400 3900 / (7) 915 403 08 44 (during exhibition). |
| For more information about the PIR event please visit: pir.ru (russian)or exhibition.pir.ru (english) |
Master classes by Chef Gilles Company
Date: Tuesday 25 September
Time:11.00 -13.00
Area:PIR French Cuisine Forum
Gaspacho
John dory fillet with Navel orange jus, multicolered salad |
Date: Wednesday 26 September
Time:10.30 -12.00
Area:PIR French Cuisine Forum
Sole with smoked salmon
Blancmange with seasonal fruit |
Date: Wednesday 26 September
Time:16.00 – 18.00
Area:PIR Central Arena
Parmesan shortbread with oven-roasted tomatoes, fresh cheese and wild rocket pesto, tomato granita
Fricassée of chicken from Bresse with morels, zucchini cannelloni |
Date: Friday 28 September
Time:11.00 – 13.00
Area:PIR Central Arena
Shortbread with crab, lemon and lime balm, mango and lemon grass sauce
Sole ‘goujonnettes’, creamy fumet with seasonal mushrooms |
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For more information
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