Masterclass in Haute Cuisine: Jérôme Le Minier shares his expertise with FERRANDI Paris Students

The students of the Intensive Professional Program in French Cuisine had the chance to learn from the nationally recognised culinary talent, Jérôme Le Minier, in a recent demonstration at the FERRANDI Paris campus.  

Jérôme Le Minier, Meilleur Ouvrier de France (2004) and renowned chef at the French Senate, is a culinary talent whose expertise has earned him a prestigious reputation both in France and internationally. Le Minier has dedicated much of his career to perfecting the art of French cuisine. After honing his skills at some of Paris' most esteemed kitchens, including the Plaza Athénée, Bernard Loiseau, and the iconic Tour d'Argent, his exceptional talents were further recognized when he won the International Trophy from the Académie Culinaire in 2003, and became a MOF ‘Meilleur Ouvrier de France’ in 2004, cementing his status as one of France’s top chefs. 

As part of the class, students watched Le Minier meticulously demonstrates the process of creating a 3 courses of a fine dining meal from scratch. On the menu was Goat cheese and ‘voatsiperifery’ pepper nougat, Lobster sausage, cockles and American sauce, and lastly, stuffed saddle of hare, potatoes espuma and foie gras cream. The students had the rare chance to observe each step of the cooking process as Le Minier prepared the dishes with precision and care. They were able to ask questions, gaining insight into the techniques and ingredients used and why he uses them. This intimate masterclass highlighted not only the technical side of fine dining but also the artistry behind creating a truly exceptional meal, offering the students a glimpse into the world of haute cuisine at the highest level.