The objective of the round table at Le Cordon Bleu Paris is to establish a link between those who create a product and those who showcase it, whilst also examining the development of urban agriculture.
Come and meet beekeeper Charlotte Dumas, who looks after the bees in our 3 hives, and Pierre Georgel, who developed our 800 m2 pedagogical vegetable garden. They will converse with Eric Briffard, Le Cordon Bleu Paris executive Chef and Culinary Arts Director, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), who is committed to the excellence of ingredients and sharing. Eric Briffard will give his insight and share his experience of product transformation for the needs of taste and gastronomy.
Christophe Lavelle, biophysicist and researcher at the CNRS, will host the discussions. Christophe Lavelle is interested in the many facets of food (physical, chemical, biological, anthropological, technical and artistic) and regularly teaches at the Institute as part of "Le Cordon Bleu - Hautes Études du Goût" programme, a multidisciplinary training programme focusing on the cultural, scientific, sociological and historical aspects which make up the world of taste and gastronomy.
Chef Eric Briffard will then provide a tasting of recipes invented using ingredients from our vegetable garden.
- Le Cordon Bleu Paris - 13-15 Quai André Citroën 75015 Paris, France
- Date: Friday September 22, 2017
- Time: from 3:00pm to 5:00pm
- Language: French
Free, online registration necessary. Please note that this event is in French only.
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