This page contains content from our previous website. To learn more about us, check out our new website.
Le Cordon Bleu News, 06/28/2011
Chef Tony Bilson in Paris
Print this page
At the Australian Embassy in Paris and at Le Cordon Bleu

Share:  Facebook Twitter More...

In The News

Chef Tony Bilson in Paris
After the participation of Treasury Wine Estates in the largest worldwide wine show in Bordeaux, Vinexpo 2011, this Australian company, owner of the Penfold’s Estate welcomed twenty guests at the Australian Embassy of Paris, with His Excellency Ambassador David Ritchie, for a prestigious historical dinner.
A total of 21 wines were tasted around a menu specially created by Chef Tony Bilson, « the godfather of Australian cuisine”  highlighting in particular a 1953 Grange Cabernet.
A team of Le Cordon Bleu students with Chef Instructor Philippe Clergue were present to assist in the preparation and organization of the event.
During his visit to Paris, Tony also conducted a conference on the evolution of French Cuisine since Escoffier exclusively for Le Cordon Bleu students.
During this interesting and informative speech, Chef Tony Bilson and Chef Clergue prepared a Peach Melba recipe created by Escoffier in 1892 to honor a famous Australian performer.
The Restaurant Bilson’s of Tony Bilson is located in the Radisson Plaza Hotel in Sydney. Last week the restaurant was awarded the prize of the Best Restaurant in Australia. The chef of this restaurant is Peruvian Diego Muñoz, Grand Diplôme Le Cordon Bleu Paris 1999.

Find out more...

The Paris Campus

Photo Gallery

Chef Tony Bilson in Paris
Photo Gallery

Watch our presentation video

Le Cordon Bleu Paris
Presentation Video

Did you know?

Peach Melba invented in 1890's by the French chef Auguste Escoffier at the Savoy Hotel, London to honour the Australian soprano, Nellie Melba. It combines two favourite summer fruits: peaches and raspberry sauce accompanying vanilla ice cream.

In 1892, Nellie Melba was performing in Wagner's opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar. In 1900, Escoffier created a new version of the dessert. For the occasion of the opening of the Carlton Hotel, where he was head chef, Escoffier omitted the ice swan and topped the peaches with raspberry purée.

From Wikipedia, Peach Melba,
(as of June 29, 2011, 16:57 GMT).

Back Bookmark and Share