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Le Cordon Bleu Newsletter
Paris
August 2013
The Alliance française and Le Cordon Bleu
Training David Biraud
Le Cordon Bleu® enters into a licensing agreement with Swissmar
AOC Saint-Emilion Grand Cru Château Clos Saint-Emilion Philippe 2010, Cuvée 110
Dato’ Fazley Yaakob
Hass avocado guacamole and marinated gilt-head sea bream ceviche
The Alliance française and Le Cordon Bleu
French culture, language and gastronomy on a global scale

The XXXVth International colloquium and the 130th anniversary celebrations of the Alliance française took place in Paris on 16th and 17th July. The theme of this year’s colloquium was "A Celebration of Culture" and Alliance française directors from all over the world were present.To celebrate this event, a cocktail party was organized by Le Cordon Bleu Chefs at the Centre Pompidou.

Read more and see the photo gallery

 
Training David Biraud
for the Competition for Best Sommelier of Europe 2013

On July 17, 2013 Le Cordon Bleu Paris was once again involved in training David Biraud, Chef Sommelier of the Mandarin Oriental Hotel in Paris. He represents France in the 13th Competition for the Best Sommelier of Europe 2013. The competition will be held from the 26 to 29 September, 2013 in Monaco and San Remo, Italy.

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Le Cordon Bleu® enters into a licensing agreement with Swissmar
for ceramic oven to table products

Le Cordon Bleu is pleased to announce a licensing agreement with Swissmar, who will produce a line of ceramic oven-to-table products under the name, Le Cordon Bleu. These licensed products, which are made in France, will be available in retail stores throughout North America and the Caribbean, with additional global opportunities.

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AOC Saint-Emilion Grand Cru Château Clos Saint-Emilion Philippe 2010, Cuvée 110
Food and Wine Pairing

There is no appellation in France that is more respected and admired than Saint-Emilion, the first vineyard to be nominated as a UNESCO world heritage site in 1999.

Discover this pairing, based on the Sirloin Steak, Pont-Neuf French Fries, Béarnaise Sauce recipe

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Dato’ Fazley Yaakob
From MasterChef Celebrity Malaysia to Le Cordon Bleu Paris

Dato' Fazley Yaakob was born in Seremban; a city situated 50 km from Kuala Lumpur. He is the winner of the MasterChef Celebrity Malaysia, a culinary competition in which 16 Malaysian celebrities compete. Discover Dato's exclusive interview about his experience at Le Cordon Bleu Paris.

Read more

 
Hass avocado guacamole and marinated gilt-head sea bream ceviche
Recipe

In this recipe ceviche, a Latin American specialty often made with white firm-fleshed fish, is made with gilt-head sea bream, a very delicate and prized fish. It is served with guacamole made with Hass avocado, the most popular variety of avocado in the world thanks to its creamy texture and hazelnut flavor.

Read the recipe

 
 

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75015 Paris - France

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Product of the month

Fleur de Sel de Guérande: Le Cordon Bleu sea salt has a delicate, intense flavour. Sprinkle just before serving to keep the crunchiness of its fine crystals. It is also great for seasoning foie gras just before serving.

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Le Cordon Bleu joins with G D Goenka University in India


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