PARIS—Charles Cointreau, son of Le Cordon Bleu International president André Cointreau, confirmed the opening of the renowned culinary school in Manila in September.
At the “Lasap Pilipino” culinary tour headed by chef Myrna Segismundo here, Cointreau flew in from his base in London to address an audience of over 50 people that included Philippine Ambassador to France Ma. Theresa Lazaro, Le Cordon Bleu director of culinary arts executive chef Eric Briffard and events and communications coordinator Catherine Baschet, and students of the school.
Segismundo and a team of chefs prepared classic Filipino dishes such as kilawin, adobo with rice, and turon con chocolate eh, which were a hit with the audience.
“We are proud to announce that we have invited chef Segismundo to be on the industry advisory board of the school in Manila, and we are partnering with one of the best private universities in the country, the Ateneo,” Cointreau said.
He also noted how the “Lasap Pilipino” demonstration was the first time Filipino cuisine had been highlighted in the school. He remained mum on the identity of the chef who would lead the school in Manila, however. “It will be a surprise.”
Founded more than 120 years ago by journalist Marthe Distel, Le Cordon Bleu is considered the leading global network of culinary arts institutes.
André Cointreau, a direct descendant of the family behind Cointreau liqueur and Remy Martin cognac, left the companies in 1984 amid control struggles, and bought Le Cordon Bleu from former owner Elisabeth Brassart.
It is now in 37 countries, with more than 20,000 students from more than 100 different countries.
The Paris school has made adjustments for its increasing Asian clientele, and now has a kitchen with induction woks and a tandoor oven.
Its sparkling 2-year-old classroom, in the shadow of the Eiffel Tower on rue Citroen, is a six-floor building with classrooms, state-of-the-art kitchens, and one of the largest rooftop vegetable gardens in Paris.
Charles Cointreau told Segismundo that he may even consider including Filipino cuisine in the Manila curriculum. The agreement to open the school was signed in 2013; it took five years for preparations to be finalized.
