17 October 2018
- Pascal Barbot
, the famous chef and owner of Astrance
, did us the honour of sharing his expertise with Le Cordon Bleu Paris
institute students during a culinary demonstration.
Keen to share his experience with Cuisine Diploma students
, Chef Barbot discussed his values and working methods, underlining the importance of fresh and seasonal ingredients
and of using the correct cooking and cutting methods
. The aim of this invaluable advice was to highlight the importance of showcasing taste
, even sometimes relegating the visual aspect to second place, in a world in which aesthetics can take precedence over flavour, according to the Michelin-starred chef.
Chef Barbot’s methods and beliefs make Astrance a unique restaurant
, a world apart from the capital’s other Michelin-starred and upmarket restaurants. Its cuisine, which is more subtle and delicate
, made using outstanding ingredients
, takes its inspiration from culinary journeys and discoveries
. The chef reinvents himself daily
and, ever since Astrance opened in the early 2000s, has steered well clear of monotony. This creativity was rewarded with the highest recognition: 3 Michelin stars