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January 2014

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The Many Flavours of Le Cordon Bleu

There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will bring you the latest news, videos and events from around the world.


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Eggs ‘en cocotte’, green asparagus and morel mushroom cream
 Elegant and versatile, this little dish is suitable for breakfast, brunch or as a starter. Here the eggs are classically paired with asparagus and morels, which make dipping into the warm yolk taste even more luxurious.
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Peel and segment orange (or other citrus fruit)
 This month, discover Le Cordon Bleu Chefs peeling and segmenting orange technique!
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Jerémy Cannesan – Winner of the National “Jeune Chef Rôtisseur” competition 2014
 Jerémy Cannesan, a young chef from the Meert restaurant, is the winner of the French national «Jeune Chef Rôtisseur 2014» competition organized by the Chaîne des Rôtisseurs France. The competition took place at Le Cordon Bleu Paris on March 22, 2014 and was supervised by Chef Jacques Henrio, ‘Meilleur Ouvrier de France’ and Culinary Advisor to La Chaîne des Rôtisseurs, by Le Cordon Bleu Chefs Instructors Chef Franck Poupard and Chef Jean-Jacques Tranchant, and by Patrick Subreville, ‘Meilleur Ouvrier de France’ in charge of Chaîne des Rôtisseurs competitions.
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Meet Emilie Gentils
 Emilie Gentils spent 8 years studying in hotel schools (in Souillac and Toulouse) and has 8 years of professional experience in the restaurant industry. She has managed a number of establishments in London (including 7 years with the Terence Conran group) and has fashioned a network and creativity all of her own.
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Le Cordon Bleu Paris Graduation Ceremony – March 2014
 The first 2014 session Le Cordon Bleu Paris graduation ceremony took place on March 21, 2014. The ceremony was held at the prestigious ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. On this special day, Le Cordon Bleu was honored to welcome Chef Pierre Gagnaire as class patron.
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