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Le Cordon Bleu News, 12/05/2014
Pastry demonstration at Le Cordon Bleu Paris school
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November 21 2014

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Pastry demonstration at Le Cordon Bleu Paris school
Le Cordon Bleu was honored to welcome Viktor Belyaev, former Chef at the Kremlin, President of the Russian Culinary Association and of the Russian World Association of Chefs Societies (WACS), along with 19 other professionals from throughout Russia, on November 21 2014.

Chef Viktor Belyaev and his team were in France to take part in the “Chef en Or” competition, organized by Transgourmet and presided over by Thierry Marx, at the Equip’Hotel trade show. During their visit to Paris, they also visited Le Cordon Bleu to take part in a pastry demonstration.

During the demonstration, Le Cordon Bleu Paris Chef Instructor Nicolas Jordan made pistachio, yuzu and chocolate delice which he presented both as an entremets and as a plated dessert.

Food and wine pairing was also an important part of the demonstration. Wine and Management Program Manager Franck Ramage chose a Coteaux du Layon “Les 4 Villages” 2009 to accompany the dessert.

This event is part of a continuing partnership between Le Cordon Bleu and the Russian Culinary Association. This Association previously invited Chef Patrick Terrien, who was at that time Le Cordon Bleu Paris Technical Director, to numerous festivals organized together in Moscow. These included the ‘Russian Culinary Cup’ competition at the PIR exhibition in Moscow and the first Russian Culinary Association congress in Ekaterinbourg, in 2011.


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Le Cordon Bleu Paris
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  Address 8, rue Léon Delhomme
75015 Paris

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