French Ambassador And Chef Raymond Blanc Celebrate French Cuisine At University Of West London

Renowned chef Raymond Blanc OBE and students from London Geller College of Hospitality and Tourism (LGCHT) served up a superb meal for the Ambassador of France at the University of West London’s (UWL) award-winning Pillars restaurant, on Thursday (9 March).

French Ambassador Sylvie Bermann and Raymond Blanc were welcomed by University Vice Chancellor, Professor Peter John, to the VIP dinner at UWL’s site in Ealing, as part of ‘Goût de France’ (Good France) – a global celebration of French gastronomy, taking place across five continents this month.

Students studying BA Food and Professional Cookery prepared a delicious five-course French meal under direction from Blanc and two chefs from his two Michelin star restaurant and hotel, Belmond Le Manoir aux Quat’saisons, in Oxfordshire.

Sixty five guests at the sold-out dinner, including Mayor of Ealing, Doctor Patricia Walker, were served by students studying BA Hospitality Management and BA Culinary Arts Management and also by students studying for a Chef Restaurant Certificate Diploma at LGCHT.

French Ambassador, Sylvie Bermann, said: ‘I was very pleased to visit the University of West London for a pre-Goût de France dinner at the award-winning Pillars restaurant. The menu prepared by students from London Geller College of Hospitality and Tourism was a delicious tribute to the best of French cuisine.

‘This initiative by the University of West London was particularly relevant, as the main theme of this year’s Goût de France is professional training. The students trained by the University of West London represent the future.’

Dean of LGCHT, James Edmunds, said: ‘Goût de France is a wonderful opportunity to showcase our students’ skills and celebrate French culinary art, which has a deserved reputation for excellence. Events like this expose students to rich food cultures, which is great preparation for their careers in the international hospitality and catering industry.’

Student Lucy Turner said, ‘It’s a great chance for young people like myself to work with such an experienced chef within the industry. He is very famous amongst us students and we’re very excited.’