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Le Cordon Bleu News, 08/23/2012
Chef Neil Armstrong visits Taiwan
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Chef Neil Armstrong visits Taiwan for cultural exchange events
Le Cordon Bleu London’s Chef Neil Armstrong was invited by Taiwanese officials to visit the vibrant and picturesque East Asia island for a gastronomy cultural exchange event.
Chef Armstrong began the event in early August by exploring a local market to view regional ingredients and gain a better understanding of Taiwanese cuisine before visiting the 'New Palace Hotel, Taichung'. Here, the London chef used local ingredients to demonstrate a number of techniques to media, chefs, university lecturers, and restaurant managers – with the event broadcast live on television. Dishes of bamboo ‘cullen skink’, chicken poached in broth with ‘gribiche’ sauce, and open lasagne of red mullet ‘taramasalata’ with saffron foam were prepared in front of over 100 guests.
Chef Armstrong followed this event with a visit to the Shin-Yeh Restaurant, Taipei, for further culinary demonstrations to 60 VIP guests. Here he created dishes of goujons of sole and ‘Cai Pu’ radish tartare sauce, ‘Jiang You Gao’ soy braised pigs’ cheeks daube, and spiced sweet potato fritters with dark chocolate sauce and cocoa crumble.

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