Toque Blanche at Le Cordon Bleu
Philippe Clergue from Le Cordon Bleu
Quality more than quantity still rules the plate in France, despite societal change surrounding food, says eminent Parisian Cordon Bleu chef, Philippe Clergue, who was in Adelaide recently for Tasting Australia.
And, whatever the future holds for French cuisine, his message is that seafood will always be a dominant ingredient on the menus of France.
So it is no surprise that the one-star Michelin chef, who is responsible for aspects of the curriculum at Cordon Bleu in Paris chose a seafood menu for his recent Masterclass at Cordon Bleu at Regency Park.
It is the first time the elite culinary school has brought out a top French chef to run a Masterclass for guest students from the public.
my french kitchen | nadine 22/05/2010
1 Comment to “Toque Blanche at Le Cordon Bleu”
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By Vanessa Williams, 29/05/2010 @ 6:05 pm
I love reading about French cooking and to read about a highly regarded French chef, here in Adelaide is wonderful.
Loved reading the article Vanessa Williams