Gala dinner for the 10th year anniversary of the partnership between USEK University and Le Cordon Bleu
On May 29, the USEK University (Saint Esprit University of Kaslik) in Lebanon and Le Cordon Bleu celebrated the 10th year anniversary of their partnership signed on September 12, 2003.
The University rector, Reverand Father Hady Mahfouz and Mr. André Cointreau met for the gala dinner. This dinner was orchestrated by the students of the Hotel Management program and supervised by Le Cordon Bleu Chefs : Eric Bediat, Chef Instructor at Le Cordon Bleu London and Fabrice Danniel, Technical Director at Le Cordon Bleu Dusit in Bangkok.
Chef Eric Bediat prepared the following dishes:
Chilled leek and potato puree with bell pepper foam
Pan-fried foie gras, pickled radishes, caramelized apple and cider sauce
Pan-fried John Dory with candied lemons, carrot puree and almond oil
Duck breast coated with honey and allspice, cassoulet style white bean ragout with tomato confit and pan-fried spinach
Chef Fabrice Danniel was in charge of the dessert, based on chocolate.
A piccata, traditionally Italian, is a small, round escalope of veal where the meat is flattened, pan fried and served with a sauce. The citrus sauce here is made using orange and passion fruit offering tangy exotic flavors. When paired with baby vegetables, this dish tastes fresh and light.