Le Cordon Bleu Ottawa in association with Savvy Wine Company organized a fabulous evening of Food & Wine pairing that had attendees mingling with Le Cordon Bleu Chefs, Students and Sommeliers while discovering the nuances of the art of pairing food and wine.

Executive Chef of Signatures Restaurant & Cuisine Instructor, Chef Yannick Anton and his students from the Intermediate Cuisine Diploma Program prepared a delicious menu of creative canapés that were thoughtfully paired with impressive Canadian wines by Savvy Company’s Master Sommelier, Debbie Trenholm. 

The evening began with a sparkling wine followed by two white wines and two red wines – each paired with beautiful culinary creations such as Lobster cake and avocado roll, Ricotta and truffle tortellini, Mozzarella di buffalo and tomato variation, Red tuna tartare and bagna caouda, Beef tetatkee with Berry compote and Mini foie gras burger.

The evening was made even more special with a delicious desert buffet that was presented as a surprise to the guests.