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 ...
On 27 July 2016, Thomas Subrin, boulangerie Chef at LBP Monaco, a company specialising in making artisan breads and freshly baked pastries for CHR (Cafés, Hotels and Restaurants) professionals was invited to be Guest Chef at Le Cordon Bleu Paris institute.
Thomas Subrin spent a whole day at Le Cordon Bleu Paris institute where he gave a demonstration and shared his knowledge with Boulangerie Diploma students. He showed them his signature creations such as coloured milk bread, raspberry and ginger croissants, pink brioches “rich yeast dough“ and macaronade brioche “rich yeast dough“. The day enabled students to learn the production secrets of this promising young baker, but also to get hands-on under his watchful eye.
Thomas Subrin, 2007 Boulangerie Champion of France, has notably worked as boulangerie Chef at the Metropole Hotel in Monte Carlo (Joël Robuchon restaurant) before becoming boulangerie Chef at LBP Monaco in July 2015 when the company was set up.
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 ...
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