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Local News

On 15 October 2011, in the presence of Hervé This, the physical-chemist and the co-creator of molecular gastronomy, Le Cordon Bleu chefs prepared a "Note à Note" menu for guests at the Institut des Hautes Etudes du Goût - HEG
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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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Flan de fromage de chèvre sur sa petite ratatouille, croustillant aux baies roses

Try this light and easy to make starter that marries many flavours true to Provencal terroir.
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An excellent substitution for rice

Quinoa is an excellent substitution for rice in this Peruvian version of “paella” as it is light, tasty and the grains do not stick together. The quinoa lends a pleasant crunch, contrasting to the rich meatiness of the calamari. The addition of chili, paprika and orange contrasts perfectly with the delicate, slightly nutty flavor of quinoa.
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