From Paris to Lima: French Boulangerie Travels with Chef Frédéric Hoël
To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French ...
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.
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.
To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French ...
Learning the techniques is an essential first step. Putting them into practice every day takes the experience even further. With the Internship Pathway, ...
Fifty years after the Judgement of Paris, Old World, New Roots brought French and Virginian wines together for a blind tasting at Le Cordon Bleu ...
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