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An introduction to Hida beef at Le Cordon Bleu Paris

On Wednesday November 4, 2015, Mr Hajime Furuta, Governor of the Gifu Prefecture in Japan, Mr André Cointreau, President Le Cordon Bleu International, a delegation from the Gifu Prefecture and Le Cordon Bleu Paris team, were honoured to welcome His Excellency Mr Yoichi Suzuki, Ambassador of Japan in France, Chefs and people from the gastronomy world in Paris for a Hida beef demonstration.

What is Hida beef?

Still relatively unknown in France, Hida beef is just as prestigious as Kobe beef in Japan. It comes from a black-haired cattle breed that has been reared in the Gifu Prefecture of Gifu for at least 14 months.

The Hida breed is reared in exceptional natural surroundings in the mountains and benefits from fertile land, pure water and an ideal climate. The meat from this outstanding breed is marbled and the fat melts at a temperature of around 25°C.

Hida beef won the national Japanese beef fair contest twice. This faire takes place every 5 years.

Following a presentation of Hida beef and the environment in which it is reared by Mr Hiroyuki Kuwata, Senior General Manager of the National Federation of Agricultural Cooperative Associations ZEN-NOH GIFU, Le Cordon Bleu Chef Instructor, Didier Chantefort, prepared two delicious dishes which showcased Hida beef: Roast Hida fillet, glazed daikon radish, wasabi cream, jus and soy tuile and Bordelaise-style rib steak.                        

The demonstration ended with warm speeches by Mr Furuta, His Excellency Mr Suzuki and Mr Cointreau on the strong cultural relations between France and Japan.

The event came to a close with a tour of the school during which Mr Cointreau had the opportunity to talk about the 120 year history of Le Cordon Bleu.

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