Back to roots for Yannis Blondel (2020) during a culinary demonstration in the lecture hall with Chef Romain Hubert from the restaurant L'Emulsion

Back to roots for Yannis Blondin (2020) - Chef de Partie, this morning in the lecture hall at Institut Paul Bocuse to accompany his Chef Romain Hubert during a culinary demo in front of the 3rd year Bachelor International Management of Culinary Arts students.

On the menu: Cabaye asparagus, wild garlic and eggs in a variety of textures with a fermented asparagus juice. A real delight!

"Some time ago I was sitting on the benches on the other side of the stage, now I am facing the students! A great demonstration where Romain Hubert was able to share his philosophy, his cooking and the atmosphere of his restaurant L'Emulsion."

Thank you for sharing!