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Following the graduation ceremony, Chef Briffard hosted a special culinary event at Signatures Restaurant, assisted by Executive Chef Yannick Anton. Presenting a luxurious eight-course French menu, he balanced a symphony of flavours in every dish including the Oyster gelée with Sturgeon caviar and licorice white asparagus milk, seared duck foie gras with smoked chili and chive creamed corn, and fresh Quebec lobster poached in Vin Jaune with kumquat, paired with ginger bok choy.
Each of you are here today because of your values and hard work. Keep pushing, be hungry and want more; taste everything you create, making sure it is adequate and always strive for the very best - never stop learning. Make sure to keep the values you acquired here and the ones you had before.
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