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Canadian Culinary Federation

Chef Christian Faure MOF Receives an award for Pastry Chef of the the Year 2010 from the Canadian Culinary Federation
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Le Cordon Bleu Recipes

This is a simple dish which aims to preserve all the goodness of the vegetable itself without masking its taste, texture and color. All that is used is a delicate vinaigrette. The vegetables are each cut in different ways and presented on a very light shortbread with a hint of tomato.
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May 20, 2010

Le Cordon Bleu Ottawa Pastry Student wins a Gold medal at Skills Ontario
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Recipe

Discover the recipe of the month: delicious crab ravioli, chicken and garlic cream, chervil coulis
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