Le Cordon Bleu is delighted to announce that it will take part in Taste of Paris 2018 for a unique culinary experience. For the event’s fourth year, the Grand Palais will open its doors from Thursday 17 May to Sunday 20 May for four days of tastings, encounters and culinary exchanges during which the Chefs from Le Cordon Bleu Paris institute will share their talent.
In honour of this culinary festival, with its promise of a flavoursome Spring, the pastry, boulangerie and cuisine Chefs from Le Cordon Bleu institute have meticulously cooked up delicacies and recipes to give all gastronomy enthusiasts an insight into original techniques and creations.
On the agenda:
In the Electrolux Secrets des Chefs area, participatory workshops invite all those with a passion for gastronomy to get hands-on and discover unique techniques for making recipes which are bursting with flavour.
Le Cordon Bleu Paris gives participants the opportunity to take a workshop with these talented Chefs in each of the disciplines available in its Culinary Arts training programmes: Cuisine, Pastry and Boulangerie.
- Thursday 17 May from 8pm to 8.45pm - Patisserie with Chef Valton
Recipe: Mini financier
- Friday 18 May from 8pm to 8.45pm - Boulangerie with Chef Boudot
Recipe: Mini Cocktail Brioches
- Saturday 19 May from 8pm to 8.45pm - Cuisine with Chef Caussimon and Chef Didier
Recipe: Perfect Egg, White Asparagus Cream with Liquorice, Pea shoots
The Laurent-Perrier Theatre will welcome the general public for a wide range of culinary demonstrations with exceptional chefs, including Chef Eric Briffard (One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), 2 stars in the Michelin Guide), Culinary Arts Director at Le Cordon Bleu Paris institute.
- Saturday 19 May from 12pm to 12.30pm - Masterclass with Chef Briffard
Recipe: White Asparagus Cream with Liquorice, Steamed “Spécials” Tarbouriech® Oysters