Le Cordon Bleu Paris Hosts Culinary Encounter in Morocco
On September 17, 2026, the prestigious Le Cordon Bleu Paris will conclude its Moroccan visit with a remarkable culinary gathering at the Waldorf Astoria Rabat-Salé, located in the iconic Mohammed VI Tower. This event will feature prominent figures such as Éric Briffard, Yann Morel, and Emanuele Martelli, who will represent the Parisian institute alongside renowned Moroccan chef Lahcen Hafid. Attendees can expect engaging discussions focused on culinary education and heritage transmission, along with a captivating cooking demonstration that highlights the interplay between French and Moroccan gastronomy.
Founded in Paris in 1895 and with a presence in 35 institutes across 20 countries, Le Cordon Bleu Paris has continuously championed culinary education worldwide. This Moroccan segment, culminating in Rabat, invites culinary professionals, hospitality experts, journalists, academic partners, and both current and prospective students to the Waldorf Astoria Rabat-Salé, marking the brand's inaugural establishment in Morocco.
Bridging Cultures Through Culinary Arts
The purpose of this gathering transcends mere institutional presentation; it aims to foster connections between two culinary cultures, each with a profound appreciation for ingredients, techniques, and the art of sharing knowledge. During this event, Le Cordon Bleu will showcase its educational approach and several key programs, including the Professional Culinary and Pastry Diplomas, the Grand Diplôme® with Professional Pathway, and the Bachelor of Science in Culinary Design Management, developed in collaboration with Université Paris Dauphine-PSL.
Representing the institute will be Éric Briffard, a distinguished figure in the culinary world and the executive chef and director of Culinary Arts at Le Cordon Bleu Paris. He will be joined by culinary chef and educator Yann Morel, as well as Emanuele Martelli, a pastry chef with a rich background in international gastronomy. Their collective experience emphasizes the importance of knowledge transfer beyond the classroom, showcasing a continuum of professional growth and intergenerational exchange among culinary artists.
Chef Lahcen Hafid, head of the Magnolia Brasserie at Waldorf Astoria Rabat-Salé, will play a pivotal role in this encounter, further enriching the dialogue by illustrating the connections between French culinary traditions and Moroccan flavors. Following a press conference, a cooking demonstration will provide insights into how Le Cordon Bleu chefs approach ingredients, techniques, and plate construction, paving the way for further interactions during a networking cocktail.
The choice of the Mohammed VI Tower as the venue is significant, as it aligns Le Cordon Bleu’s French heritage with a symbol of international hospitality in Morocco. Guy Bertaud, the general manager of the establishment, will welcome participants alongside the chefs, underscoring the collaborative spirit of this culinary celebration.
This event also reflects the evolution of culinary education today, which extends beyond the mere transmission of techniques. It emphasizes the importance of understanding diverse products, cultures, and hospitality practices. With a community of students and graduates representing 130 nationalities, Le Cordon Bleu prioritizes the exchange of culinary knowledge as a key component of its development strategy.
Before its engagements in Marrakech and Rabat, Le Cordon Bleu Paris also hosted a charity dinner at the Septième Ciel in Casablanca on September 11, featuring a gathering of culinary professionals, cultural actors, and civil society representatives. This event, orchestrated by Benjamin Brau-Nogué, showcased a unique meeting between French chefs and Moroccan culinary traditions, highlighting the shared expertise and the essence of culinary exchange that transcends borders.
Ultimately, this week-long culinary journey encapsulates the spirit of collaboration, with chefs cooking together, sharing skills, and facilitating a transmission of knowledge that extends beyond formal education.
As reported by foodandsens.com.
