French Ambassador and chef Raymond Blanc celebrate French cuisine at UWL

Raymond Blanc, Gout de France, 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 to the French Ambassador, Sylvie Bermann, at the University’s award-winning Pillars restaurant, on Thursday 9 March.

The Ambassador was welcomed by University Vice-Chancellor, Professor Peter John, to a special dinner celebrating French cuisine as part of Goût de France (Good France) – a global festival showcasing French gastronomy, taking place across five continents this month.

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

Raymond Blanc led proceedings by introducing the menu to guests, allowing them to learn more about French cuisine in an intimate setting with the chef.

French Ambassador Sylvie Bermann

French Ambassador, Sylvie Bermann, said: ‘I was very pleased to visit the University for a pre-Goût de France dinner. 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 and education. The students trained by the University of West London represent the future.’

Vice-Chancellor Professor Peter John and French Ambassador Sylvie Bermann

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.’

UWL Students with Raymond Blanc

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