The French classic poule-au-pot was originally associated with King Henri IV of France, who famously wanted every Frenchman to be able to afford to eat this dish every Sunday. This version uses a poussin, baby vegetables and aromatic herbs.
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120th anniversary celebration
In today’s globalized world, the influence and dynamic nature of French gastronomy are clear to see. But in this context of intensified exchange, opening up to culinary cultures from all over the world has become indispensable. For 120 years, Le Cordon Bleu Paris has been teaching gastronomic culture and know-how in the French style, while opening up to the national cultures of the Chefs and students who are welcomed to the school each year.
Support the Starlight Children's Foundation
Each year in what has become a society calendar date to watch, the Starlight Five Chefs Dinner is held to raise funds to support the Starlight Children's Foundation. This year the dinner was held on the 27th August at the InterContinental Adelaide. Five of Australia's best chefs including Soon Young Kwon from Bar Torino, Chianti, James Brinklow from The Lane Vineyard, Tony Hart from the InterContinental Adelaide, Stuart Oldfield from Made Catering and Jack Ingram from Southern Ocean Lodge, Kangaroo Island each prepared a course, matching all with the finest wines to present a spectacular five course degustation.
Adelaide, Sydney & Melbourne
Le Cordon Bleu established a presence in Australia in 1992 when it signed a tripartite agreement with the International College of Hotel Management and TAFE SA to deliver the Swiss Hotels Association (SHA), International Diploma of Hotel Management. This was a very significant agreement, as the qualification had previously only been offered in Switzerland.