- one imposed recipe chosen from the guest chef menus, that had to be prepared and plated according to the chef’s instructions
- one creative recipe based on a main ingredient, in this case, filet of veal, with garnishes, sauces, and seasonings based on a “basket” of seasonal vegetables and other ingredients
Cours Supérieur de Cuisine Française
From June 25th – July 12th, FERRANDI Paris hosted a group of 14 Japanese chefs for the 31st edition of the Cours Supérieur de Cuisine Française, in collaboration with Office Osawa.
Their 14-day program opened with an introduction to FERRANDI Paris followed by lunch at Le 28 training restaurant, where the participants discovered the pop-up restaurant concept of a team of FERRANDI Bachelor students.
Courses on French cheeses and wines and visits to the palace hotel Le Bristol, the Rungis International wholesale food market and 1 Michelin star restaurant Auguste rounded off the first week.
The next two weeks were dedicated to kitchen sessions with prestigious guest chefs, coordinated by FERRANDI chef-instructor Marc Alès (MOF). Marc Alès opened the program with a menu of his creation and was followed by Gaêl Orieux (FERRANDI alumnus and chef of Restaurant Auguste, 1 Michelin star)), Jérôme Le Minier (MOF), Stéphane Buron (MOF), Antonin Bonnet (chef of Quinsou, 1 Michelin star), Fabrice Desvignes (Bocuse d’Or 2007, MOF), Eric Trochon (MOF), Philippe Mille (MOF, chef Les Crayères, 2 Michelin stars). Each day, the Japanese chefs prepared a full menu with the guest chef’s guidance, advice and tricks and tips, with a view to improving their technique and gaining inspiration from the recipes provided by each guest chef.
An exam was held on the final day of the program, to measure the chef’s progress and mastery of the techniques covered. Each chef prepared two dishes in 5 hours :
The dishes were judged by a professional jury, whose members were : Harumi Osawa (President, Office Osawa), Eliza Cogitore (Director of international Development, FERRANDI Paris), Franck Languille (President, Coupe Georges Baptiste), André Fournet (Consultant and former President of Prosper Montagné), Joel Laubignat (Chief Purchaser, FERRANDI Paris), Joerg Zipprick (Co-Founder, La Liste), Régis Raffin (Head of Economic Analysis Team, FranceAgriMer), Toshinori Sogabe (Executive Chef, The Capitol Hotel Tokyo).
All 14 chefs were awarded a FERRANDI certificate for successful completion of the program.
The chefs are now on their way to different parts of France to intern in top restaurants. They will then return to their chef jobs in Japan with a wealth of French gastronomic experience to share with their teams and their clients !