January 2018 - Le Cordon Bleu is a partner of the OLIO NUOVO DAYS event, which will take place in more than 20 restaurants and fine food stores in Paris from 16 to 20 January 2018.
In the context of this partnership, Olio Nuovo has created an event for professionals, influential individuals and Le Cordon Bleu students to train them in the flavours of international oils and their differences/varieties.
Mr. Toshiya Tada will shed light on Japanese oils and the production methods employed on Shōdoshima island.
Emmanuelle Dechelette will give an overview of global production, focusing on the two hemispheres to introduce the notion of new oil.
3 types of oil will be tasted, following a presentation on tasting method, representing the three flavours defined by French and international bodies: fruity and herbaceous, ripened olives, traditional fruity (matured olives) + a defective olive oil.
This Conference/Tasting is jointly organised by Le Cordon Bleu and Olio Nuovo.