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Cuisine demonstration by chef Philippe Labbé, La Tour d'Argent*

We were delighted to welcome Philippe Labbé, Chef of the famous 1 Michelin-starred Tour D’Argent restaurant in Paris, on 21 September 2017.

Working alongside leading Chefs, from Bernard Loiseau to Francis Chauveau, gave chef Philippe Labbé a wealth of experience and the passion that only cuisine can ignite. He spent many years working in renowned establishments including the Plaza Athénée and the Shangri-La, assimilating the discipline and elegance which are characteristic of luxury hotels. In 2013, Philippe Labbé was nominated “cuisinier de l’année” (Chef of the Year) by Gault et Millau.

Chef Labbé transmits his love of French gastronomy with sensitivity and passion and enchanted our students with his generous and elegant cuisine. He realized two recipes:

  • Pierre Baud-Ronde de Bordeaux figs, ‘’Tour d’argent’’  honey cream, spiced Brittany shortbread, Sherry  vinegar matured for 50 years
  • Grilled duck foie gras, glazed with balsmic  vinegar, rhubarb, oyster vinaigrette

Le Cordon Bleu Paris Diplomas

Wine and Management Programme
Grand Diplôme ® - Cuisine and Pastry Diploma
Hotel, Restaurant and Culinary Management