- Mikel Arregui from ‘Ladimar’ (fish)
- Patrick Cholet from ‘Les Cadres Noirs Percherons’ (honey)
- Pierre Gayet from the ‘Domaine des Vernins’ (market gardening)
- Franck Hillou from the ‘Compagnie fermière Benjamin et Edmond Rothschlid’ (cheese)
- Bénédicte and Benoit Poisot from ‘Les poulardes de Culoiseau’ (poulard)
- Roi Hendel from ‘Epices Shira’ (spices)
- Patrick Dursant from the ‘Domaine de l’architecte’ (wine)
- There is no quality cooking without quality ingredients.
- There are no quality ingredients without transparency and traceability.
- There is no quality if there is no diversity.
- There is no quality without accepting irregularities and risks; Uniform quality is not quality.
FERRANDI Paris Students meet Artisan Producers from the Collège Culinaire de France
On Wednesday 17th April 2019, seven top artisan producers from the Collège Culinaire de France met with FERRANDI Paris students.
Over the course of the day, several speakers shared their philosophy, their know-how and introduced the school’s students to their high-quality products:
The objective of the day was to teach tomorrow’s generation of chefs the central principles behind the idea of ‘quality’ in produce, led by members of the Collège Culinaire de France.
Students were given the four central tenets for producers of quality artisanal goods, namely:
Students of the Culinary Arts and Business and the Hotel and Restaurant Management Bachelor’s Programmes, using the artisanal goods, made an 8-course wine-paired dinner in FERRANDI Paris’s Le 28 training restaurant.
We are extremely grateful of the Collège Culinaire de France for their generosity in passing on their values to our students.