Technique: Pommes Soufflées
In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...
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From Lagos to Abuja and then on to Abidjan, Chef Fabrice Danniel, Vice-Director of Culinary Arts and Head of the Pastry Department at Le Cordon Bleu Paris, recently travelled to Nigeria and Ivory Coast for a series of pastry demonstrations and masterclasses.
Throughout the visit, students, professionals and pastry enthusiasts had the opportunity to discover different chocolate techniques and see how chocolates are moulded. Each event offered a chance not only to share technical expertise, but also to discuss careers, individual journeys and the passion driving the region’s future culinary talent.
Chef Fabrice Danniel was joined by two Le Cordon Bleu alumni, Chef Tilly and Chef Nelly Anekore. Their presence brought a very tangible dimension to these events, highlighting the variety of paths available after culinary training and the strong connections created through the Le Cordon Bleu network.
Pastry is a universal language. It brings people together, sparks emotion and creates memories that travel far beyond borders. In both Nigeria and Ivory Coast, every step was marked by curiosity, enthusiasm and a genuine pleasure in sharing knowledge.
This tour would not have had the same impact without the support of our local partners and teams, particularly Miele Nigeria by Aplus Appliances Ltd. and Red Dish Chronicles Culinary School, whose warm welcome and enthusiasm accompanied every stage of the journey. These exchanges reflect the spirit of learning and sharing championed by Le Cordon Bleu Paris, while paving the way for new connections with the region’s culinary talent.
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In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...
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