Le Cordon Bleu in Paris Holds First Course on Philippine Cuisine

Philippine Ambassador to France Ma. Theresa P. Lazaro gives her opening remarks before the cooking demonstration at Le Cordon Bleu Paris. (Paris PE photo)

PARIS 02 July 2018 – As part of its cultural diplomacy program, the Philippine Embassy in France has partnered with the world-famous Le Cordon Bleu to have the first-ever course on Philippine cuisine taught to the students of the prestigious French culinary school, at its Paris headquarters on 19 June 2018.

Paris was the second destination for the Philippine culinary promotional tour entitled “Lasap Pilipino” (Philippine Flavors), led by renowned Filipina Chef Myrna Segismundo and her culinary team.

This initiative was orchestrated by the Department of Foreign Affairs, in partnership with three Philippine Embassies based in European capitals, including Paris.

The audience was composed of 40 students as well as the top officials, chef instructors and alumni of Le Cordon Bleu, including the school’s Executive Chef Éric Briffard and Charles Cointreau. Members of television and print media, and food bloggers based in Paris were likewise present.

In her remarks at the beginning of the event entitled “Saveurs des Philippines,” Philippine Ambassador to France Maria Theresa P. Lazaro said, “It is the first-time ever, since the establishment of Le Cordon Bleu, that Philippine cuisine will officially be introduced and taught at this school. It also the first time that we are announcing the definitive opening later this year of Le Cordon Bleu in the Philippines, in partnership with the prestigious Ateneo de Manila University. Chef Segismundo will actually be a member of the advisory board to what will be Le Cordon Bleu Philippines. This only goes to show you that we have the crème de la crème of Philippine chefs for the crème de la crème of culinary schools.”

Ambassador Lazaro also highlighted the fact that the prime movers of this event were in fact all women, from Madame Catherine Baschet of Le Cordon Bleu to Chef Segismundo, with majority of her culinary team are composed of women.

At the start of the demonstration proper, Chef Segismundo emphasized to the class the significance of vinegar in cooking Philippine dishes, pointing out that this ingredient does not figure as prominently in the other cuisines of the world as it does in Filipino cooking.

In keeping with the French practice, Chef Segismundo prepared a Filipino entrée (appetizer), plat (main dish) and dessert for the cooking demonstration, specifically kinilaw, chicken pork adobo and turon con tsokolate eh!, respectively. She had presented a number of Philippine ingredients, and shared to the class that the key to preparing authentic Philippine cuisine is the use of Philippine produce and other Philippine ingredients.

The cooking demonstration and tasting were well-received especially by the students and the chefs, who found the featured dishes to be outstanding and the presentation interesting and very informative.

As part of their studies, the students are scheduled to have a practical class afterwards to replicate the Filipino dishes that were showcased.

As an apt conclusion to a successful event, Foreign Affairs Assistant Secretary for International Economic Relations Leo Herrera-Lim donated an assortment of Philippine spirits and liquors to Le Cordon Bleu for use in the school’s wine and spirits courses, to share with the world the Philippines’ best. END

For more information, visit  www.parispe.dfa.gov.ph or http://www.facebook.com/PHinFrance/ https://twitter.com/PHinFrance

Filipina chef Myrna Segismundo explains how to make kinilaw with Philippine ingredients during the cooking demonstration at Le Cordon Bleu Paris. Cordon Bleu’s Executive Chef Éric Briffard (far right) and Chef Instructor Olivier Guyon were also present. (Paris PE photo)

Le Cordon Bleu Paris students taste chicken pork adobo during the Philippine cooking demonstration. (Paris PE photo)

Le Cordon Bleu Paris students and guests applaud Chef Segismundo after the Philippine cooking demonstration. (Paris PE photo)

Foreign Affairs Assistant Secretary for International Economic Relations Leo Herrera-Lim hands over to Le Cordon Bleu’s Charles Cointreau a bottle of Philippine Don Papa Rum and Manille Calamansi Liqueur. (Paris PE photo)

Le Cordon Bleu officials give Chef Myrna Segismundo a Certificate of Appreciation in the presence of Ambassador Lazaro, Assistant Secretary Leo Herrera-Lim and Filipina Le Cordon Bleu student Gemilyn Guina. (Paris PE photo)