Le Cordon Bleu Paris at Europain 11th - 14th January 2020

During the exhibition, visitors will be welcomed by Le Cordon Bleu Paris institute students and the team of boulangerie chefs through the Europain Lab. This new and inspirational boulangerie concept, measuring 280 m2, was set up by Sylvie Amar & Partners, in partnership with Moulins Viron. The idea behind this pop-up boulangerie came from an educational project, during which Le Cordon Bleu Paris institute students were given the opportunity to work as a team. Come and see the Europain Lab from 11th January, a definitively modern pop-up venue which will provide a wealth of ideas, with priority given to quality, product seasonality, nutritional information, and zero waste.

Visitors are welcome to visit Le Cordon Bleu stand N78 – Hall 1. Teams and representatives will be present during the fair to showcase the variety of programmes and various activities such as demonstrations by chefs instructors from the institute.

Saturday 11 January
• 3.30 pm: Visit and little chat with Le Cordon Bleu Paris students and Chefs instructors and Nathan Myrhvold, polymath, formerly Chief Technology Officer at Microsoft, author of Modernist Bread – Europain Lab.

Sunday 12 January
• 10.30 am: Passing on Knowledge and Skills demonstration by Chef Fabrice Danniel, Vice-Director of Culinary Arts and Operations Director. On this occasion, he will prepare an imposing sugar and chocolate showpiece, which illustrates the excellence and expertise of the institute’s pastry chefs – Lab Intersuc
• 10.55 am: Bread with Ingredients demonstration by Chef Olivier Boudot, Technical Director Boulangerie – Lab Boulanger.

Monday 13 January
• 10.00 am: Sweet and Savoury Brunch demonstration by Chef Olivier Boudot, Technical Director Boulangerie – Lab Boulanger.

In addition to the activities on Le Cordon Bleu stand, the institute will also assist at the European selection of the Coupe du Monde de la Pâtisserie (World Pastry Cup) on 12th & 13th January 2020. Le Cordon Bleu Paris students have been chosen to provide service during this prestigious competition, under the leadership of Chef Fabrice Danniel, Vice-Director of Culinary Arts and Operations Director. This will be an opportunity for the students to be in close contact with the contestants, who will compete in creativity and express the trends of their country to carry with panache the values and culture of European pastry.