On the Atelier Electrolux Saturday 11th May from 2:45 to 3:30AM.
Eric Briffard is Executive Chef, Culinary Arts Director and Head of Le Cordon Bleu Paris institute. He received the “Best Craftsmen in France” (l’un des Meilleurs Ouvriers de France) title in 1994. Originally from Burgundy, Chef Briffard began his career alongside Michel Moret at the Relais Saint-Fiacre, before going to Japan where he is named Chef of Palazzo restaurant (Royal Park Hotel Tokyo). He comes back to France when Joël Robuchon appoints him Chef de Cuisine of Jamin restaurant. In 1991, he opens his own restaurant and obtains 1 Michelin star for Chateau de Fère-en-Tardenois. He then took over the running of many Michelin-starred institutions: Plaza Athénée Hotel, Les Élysées du Vernet (2 Michelin stars), and, in 2008, the Four Seasons Hotel George V in Paris where he is awarded 2 Michelin stars at Le Cinq restaurant.
Le Cordon Bleu Paris :
Founded in 1895 in Paris, Le Cordon Bleu’s mission is to disseminate the techniques and expertise inherited from the great names of French cuisine. Today, Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes, training 20,000 students of more than 130 nationalities each year. In addition to its Certificates and Diplomas in Cuisine, Pastry and Boulangerie, as well as Hospitality Management and Wine & Management programmes, Le Cordon Bleu Paris offers a wide range of culinary workshops for individuals or groups. Under the guidance of a Le Cordon Bleu chef, these workshops, that lasts from a few hours to a couple days, introduce cuisine, patisserie and bread baking techniques and food and wine pairing.