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              Michelin-star Vegan Restaurant 'Balwoo Gongyang' Comes to Le Cordon Bleu Ottawa


              Balwoo Gongyang Le Cordon Bleu Ottawa

              Tuesday, September 19, 2017 – Le Cordon Bleu Ottawa and Signatures Restaurant hosted three consecutive events with Michelin-starred Vegan restaurant, Balwoo Gongyang from Seoul, Korea.

              The sold-out event was presented in partnership with the Korean Cultural Centre of Ottawa, the event was as a wonderful opportunity to enjoy a completely different aspect of traditional Korean cuisine and culture, here in the nation’s capital. Le Cordon Bleu Ottawa students had the opportunity to assist in the kitchen, the experience provided students the opportunity to deeper understand traditional Korean cuisine as well as test their culinary techniques in a highly-diversified menu.

              In 2016, we hosted award winning NYC guest-chef Jungsik Yim, as he prepared his ‘New Korean style menu’ featuring popular and inventive dishes from his two Michelin starred restaurant, Jungsik. The event was one of three major events Le Cordon Bleu Ottawa hosted this year, including sold-out guest Chef Éric Briffard MOF from Le Cordon Bleu Paris visit and Le Club des Chefs des Chefs, the world’s most exclusive international gastronomic society.

              Korean temple food is 100% vegan, as it focuses exclusively on non-meat and eco-friendly ingredients, as well as uniquely Korean culinary techniques and recipes to nourish the body and mind as an integral part of the practice to enlightenment.

              Balwoo Gongyang also plays an active role in promoting Korean Buddhist traditions and culture as it is operated by the Jogye Order of Korean Buddhism whose history dates back 1,200 years.



              Tuesday, September, 19 2017 from 6:30 pm - Dinner (Sold Out)

              Taste the traditional recipes and delicacies of Korean cuisine from Michelin-starred, Balwoo Gongyang restaurant. Temple food is the food of tradition that inherits the prototype of unique Korean food culture. Guests will have the option between a non-spicy and spicy menu, which includes dishes such as Beoseot Bokkeum (stir-fried mushroom with Doenjang), Yangbaechu Muchim (seasoned cabbage with black sesame seeds) and Woo-ung Deulkkae Tang (Perilla see soup with burdock) with flavored berry tea.

              Korean temple food is 100% vegan, as it focuses exclusively on non-meat and eco-friendly ingredients, as well as uniquely Korean culinary techniques and recipes to nourish the body and mind as an integral part of the practice to enlightenment.

              Balwoo Gongyang also plays an active role in promoting Korean Buddhist traditions and culture as it is operated by the Jogye Order of Korean Buddhism whose history dates back 1,200 years.

              Dinner Information:
              Date: Tuesday, September, 19 2017
              Time: 6:30 pm to 9:30 pm
              Location: 453 Laurier Avenue East, Ottawa
              Reservations: by phone 613-236-2499 at Signatures Restaurant
              Cost: Dinner is $50 per person plus tax and gratuities (Wine pairing additional)
              Menu: Korean Dinner Menu
              Tickets are limited and we expect this event will book out quickly, to avoid disappointment please reserve at your earliest convenience.

              Wednesday, September, 20 2017 from 5:00 pm to 7:00 pm - Demonstration (Sold Out)

              Watch and learn as Michelin-starred, Balwoo Gongyang restaurant demonstrates to a room full of guests how to prepare traditional Korean cuisine,, the traditions of Korean Temple food, tastings and a Q&A.

              Balwoo Gongyang creates original temple food of traditional recipes handed down in Korean temples. It's the place to enjoy not only the taste but also the tradition and culture of temple food.

              Contact Information & Questions:
              Sarah Saleh - Student Services Coordinator
              Tel: +1 613 236 2433 ext. 2378
              Email: ssaleh@cordonbleu.edu

               


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