Newsletter Le Cordon Bleu Paris - January 2012

	Paris
	January 2012
Food and Wine Pairing World Pastry Cup 2013 A new chapter begins for Le Cordon Bleu London Graduation ceremonies Recipe : Chocolate Tartlet Le Cordon Bleu teams wish you a Happy New Year!     Food and Wine Pairing at Le Cordon Bleu Food and wine pairing, historically considered to be a science, could in fact be described as an art.  It is evident that science should be given just consideration but one must not underestimate the importance of using one's innate sense. Sight, sound, smell, touch and taste, the awareness of these senses and their interaction with one another facilitate making the right choice. Read more Discover the "Food and Wine Pairing" demonstration Discover the Wine and Management Diploma   World Pastry Cup 2013 Chef Nicolas Jordan member of the French team The pastry chefs who will represent France in the 2013 World Pastry Cup (Coupe du Monde de la Pâtisserie) were selected in December during the "Salon du Chocolat", which was held for the first time in Lyon. Chef Nicolas Jordan, a teaching Chef at the Cordon Bleu School in Paris, participated in the competition and displayed all his talent in his specialty, Ice, with an amazing ice sculpture and an audacious frozen dessert. The Jury acknowledged his artistry by selecting him for the prestigious French team. Read More Read about Pastry courses at Le Cordon Bleu   A new chapter begins for Le Cordon Bleu London in January 2012! After nearly fifty successful years at 114 Marylebone Lane, Le Cordon Bleu London is excited to announce its new International Flagship School of Culinary Arts and UK Headquarters located in the heart of London at 15 Bloomsbury Square, WC1. Watch the presentation video of the new School.   Graduation ceremonies Le Cordon Bleu Paris The graduation ceremony from Le Cordon Bleu took place at the prestigious private club Le Cercle de l'Union Interalliée. For this special day, S.E. Madame Rosemary Banks, Ambassador of New Zealand to France was the patron of the class. Read more See the photo gallery   Recipe : Chocolate Tartlet Serve with fresh raspberries The deep chocolate flavor of this tartlet is a perfect end to a meal or for afternoon tea. Serve with fresh raspberries for a classic chocolate dessert combination. Read the recipe Read Le Cordon Bleu recipes       Having trouble viewing this email? Click here to view online. Lire en français Share: Find Us Le Cordon Bleu Paris 8, rue Léon Delhomme 75015 Paris - France T: +33 (0)1 53 68 22 50 E: paris@cordonbleu.edu W: www.cordonbleu.edu Facebook Twitter Youtube Alumni You are a Le Cordon Bleu Alumni and would like to share your passion and success story with our readers? Contact us Videos Le Cordon Bleu Paris Presentation Video La Boutique Find delicacies, kitchenware and books on Le Cordon Bleu Online Shop Find Out More Open House at Le Cordon Bleu Paris Discover Le Cordon Bleu 2012 short courses programm Sommellerie Master Class Discover the prestigious vineyards in Roussillon Meeting World Association of Chefs Societies 2011 Latest Recipes Stollen Parmesan shortbread with spring vegetables Chocolate Strawberry Cake Quick Links Our Programs Apply online Download brochures Book a Tour
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