Le Cordon Bleu Paris institute was honoured to welcome chef Philippe Labbé for a cuisine demonstration on Tuesday, 23 February 2021. Moments such as this, during which students benefit from knowledge sharing and transmission, are an integral part of their education throughout their training programme. These Guest Chef demonstrations enable students to discover a new approach to the professional sphere, learn techniques which differ from those learnt in class and meet personalities from the world of gastronomy.
Originally from the Champagne region of France, Philippe Labbé spent twenty years working alongside leading chefs before going on to manage the kitchens of numerous renowned restaurants throughout France, including those at luxury hotel the Shangri-La and the iconic one Michelin-starred Tour d’Argent. He has received numerous accolades in culinary competitions and was distinguished by his peers in 2013 with the title Chef of the Year, awarded by the Gault et Millau guide.
During the demonstration, chef Philippe Labbé made oyster and smoked eel soup, marinated scallops, granny smith apple vinaigrette, celery, lettuce heart salad and, to finish, tiramisu.
The students had the opportunity to meet a chef who has worked in some of the most prestigious gastronomic establishments in France, but also to discover a culinary world which combines traditional French haute cuisine and modernity.
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