Le Cordon Bleu Paris Newsletter - March 2012

	Paris
	March 2012
World Cuisines at Le Cordon Bleu Paris Le Cordon Bleu Paris student Darren Chin wins the Délifrance Sandwich World Cup Patrick Martin, Chairman of the "2012 National Trophy of Cuisine and Pastry" contest. Goodbye Chef Thivet! Sole "goujonnettes", creamy fumet with wild mushrooms World Cuisines at Le Cordon Bleu Paris From 5 to 12 March In order to celebrate the international culinary talent that the CookBook Fair brings to the fore, prestigious chefs and consultants have been invited to the Le Cordon Bleu Paris Academy to carry out free demonstrations and conferences during the same week. From Chili to India, discover the fascinating world cuisine. Register to a conference   Le Cordon Bleu Paris student Darren Chin wins the Délifrance Sandwich World Cup February 14, 2012 Three Le Cordon Bleu students participated in the Sandwich World Cup, organized by Délifrance, which took place on February 14 at the Paris School of Bakery and Pastry. Yukiko Ogata(Japan) was awarded second place and Darren Chin(Malaysia) was given first place. Darren wanted to demonstrate how European influences are still present in South-east Asian cuisine. He prepared a sandwich of pork combined with herbs and spices, and used a julienne of vegetables to decorate. Read more Le Cordon Bleu Paris Cuisine Diplôma   Patrick Martin, Chairman of the "2012 National Trophy of Cuisine and Pastry" contest. Vice President Le Cordon Bleu International & Le Cordon Bleu CTO Mexico. The 48th edition of the "National Trophy of Cuisine and Pastry", organized by the Académie Culinaire de France took place on March 5. Chef Patrick Martin, who won the National Trophy of Cuisine in 1987, announced that Fabien Pierret was the winner of the 2012 competition, and handed him the trophy for this year.   Goodbye Chef Thivet! Chef at Le Cordon Bleu Paris On Wednesday February 29, 2012, Le Cordon Bleu Paris bid an emotional farewell to one of our star Chefs, who is now retiring - Chef Marc Thivet. A native of the Champagne region and an expert in Mediterranean cuisine, Chef Thivet has had an impressive career. The Paris Le Cordon Bleu team would like to extend sincere thanks to Chef Thivet for the 13 years he has shared with us. Read more   Sole "goujonnettes", creamy fumet with wild mushrooms Recipe Discover an original way to combine fish and mushrooms, a modern and delicious take on a traditional fish "goujonettes" recipe. Use a firm, white-fleshed fish for this recipe, and select small wild mushrooms – according to your taste – to match the size of the "goujonettes". Read the recipe     Having trouble viewing this email? Click here to view online. READ IN FRENCH 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.lcbparis.com/paris/home/en 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 Sale Find delicacies, kitchenware and books on Le Cordon Bleu Online Shop Upcoming Events 20 years of Gourmand & Le Cordon Bleu - Le Cordon Bleu at the Paris Cookbook Fair Chef Nicolas Jordan, Pastry Chef at Le Cordon Bleu Paris, will be sitting at the Jury member for the 19th edition of Horeca in Beirut Chef Fréderic Lesourd will be attending the 10th International Istanbul Gastronomy Festival as Jury Member of the competition Le Cordon Bleu participates in the Futuralia Student Fair in Portugal 14 to 17 March 2012 Le Cordon Bleu will be attending the IEFT student fair in Istanbul March 24 -25 and in North Cyprus March 27 Latest Recipes Chocolate-flavored puff pastry crisps with fromage blanc and orange cream, cherry and banyuls wine sauce Beef stew in red wine, with bacon, onions, and mushrooms Smooth chocolate cream, cardamom flavored chantilly Quick Links Our Programs Apply online Download brochures Book a Tour
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