Rendez-vous with top French and Spanish chefs

The idea for "La Journée du Goût" came from "La Semaine du Goût", an event which takes places every October in France. The aim of the event was to invite Hong Kong's top food specialists to the school to share their expertise, knowledge and passion for food and the French culture and language with students.

Today 500 students from Years 7 to 13 participated in the workshops and learned about the diversity of tastes and flavours. The workshops covered the sourcing and preparation of high quality food and some cooking techniques. Topics included wholemeal bread, the perfect hamburger, tastes, chocolate, vegetables in desserts, cooking with local products, foie gras (goose liver) and Spanish doughnut.

Students improved their cultural and linguistic understanding at the same time. They had the opportunity to interview the chefs about their inspirations, passions and life stories.

"It’s a one-in-a-lifetime opportunity to try things you’ve never tried before and explore French cuisine with some of the world's best chefs. C’est fantastique!" said Lara Wolfe, Year 10 student at South Island School.

“In the event, twelve chefs and three food specialists hosted the parallel workshops,” said ESF French Adviser Benoit Bardin. “We would like to thank the teams, the restaurants and supplying companies who wholeheartedly supported this project from the beginning. I have no doubt the students have benefited greatly from their experience and their kindness.”

Please click here to see the delicious photos. 

About the food specialists:

Four Seasons Hotel - Grégoire Michaud (Pastry Chef), Mark Yeung (Head Baker), Hervé Fucho (Executive Chef) and Ng Ping Leung (Zen Organic Farm)  

Caprice Restaurant - Vincent Thierry (Chef de Cuisine) and Marike Van Beurden (Pastry Chef)

Pierre Restaurant - Nicolas Boujema (Chef de Cuisine) and Adrien Duraffourd (Pastry Chef)

Petrus Restaurant - Frederic Chabbert (Chef) & Raphael Piveteau (Maitre d'Hotel)

Mirror Restaurant - Jeremy Biasiol (Executive Chef)

Classic Fine Foods - Jacques Boissier (Managing Director) and Isabelle Lee

Spanish Chefs Association of Asia - Jordi Villegas Serra (Chef de Cuisine - JW Marriott) and Carlos Andrés Gómez (Chef de Cuisine - Fandango Restaurant)

Ecole Hôtelière de Lausanne - Thibault Leroux