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              Le Cordon Bleu Ottawa Welcomes Le Club des Chefs des Chefs



              The Club des, Chefs des Chefs























              OTTAWA, Wednesday July 19, 2017Le Cordon Bleu Ottawa, welcomed Le Club des, Chefs des Chefs (CCC), the world’s most exclusive international gastronomic society, which includes twenty-five personal chefs to world leaders, considered the G20 of gastronomy.

              Among the group that visited Le Cordon Bleu Ottawa yesterday was Chef Katie Brown Ardington, personal chef to Prime Minister Justin Trudeau as well as Kareen Rispal, Ambassador of France in Canada and Chef Guillaume Gomez MOF (Meilleur Ouvrier de France) personal Chef to French President Emmanuel Macron in the Élysée Palace.

              Since 1977, the Club meets every year in a different country to discover local gastronomy, and grow friendships between the prominent Chefs des Chefs of the world. The club as described by its founder Gilles Bragard;

               If politics divides people, a good table always gathers them.
              Chefs are great diplomats.

              During their visit to Canada, the Chefs des Chefs have had the opportunity to speak about the essential role they uphold in the world of international gastronomy.  Close to the powerful men and women whose well-being they assure, the G20 of Chefs have a significant role in international diplomacy.

              The group began their journey in Toronto before arriving in Ottawa on Wednesday, July 19th, where they were received by the Governor General. The clubs visit included a meet and greet with students, a pastry demonstration with Chef Nicolas Jordan MOF (Meilleur Ouvrier de France) and a unique dining experience at Signatures Restaurant in Le Cordon Bleu Ottawa by Executive Chef Yannick Anton.

              Chef Yannick Anton put a modern twist on his five-course French menu using Fresh Canadian ingredients, which featured Sea Angel Oysters, Cured British Columbia White Albacore Tuna, Seared Royal Bay of Fundy Scallop, and Seared Quebec Wapiti Loin. Each dish was paired with a range of wines to highlight Chefs’ dishes. Sourcing authentic Canadian wines from the vast Signatures cellar.

              The evening was hosted at Signatures Restaurant in collaboration with Le Club des Chefs des Chefs and Le Cordon Bleu Ottawa Culinary Arts Institute.









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