Buckwheat Crisp with Crabmeat Coral Roe Vinaigrette by Chef Cedric Maton & Chef Patrick Terrien

Recipes by Masterchef Cedric Maton & Masterchef Patrick Terrien, Masterchefs performed at the Masterclass on the occasion of the 2008 World Gourmet Summit.

About Masterchef Cedric Maton:
Cédric Matons passion in cooking was triggered off from watching his parents cook during his childhood and adolescent years. His passion in culinary resulted in him travelling around France, where he honed his culinary skills with many prominenet organisations like Le Châteaux de Fere. From his years travelling, Maton has developed a keenness for Japanese cuisine. He took up Japanese and this brought him to Le Cordon Bleu Japan in 2003 to take up the post as a culinary instructor.

About Masterchef Patrick Terrien:
Patrick Terrien started out at the Lyceé Technique Hotelier de St Amand in Montrond and completed his diploma. After which he went to work in numerous well-established restaurants. Finally, Terrien ended up at Hotel InterContinental in Paris. The core highlight of his career would have been working under the direction of globally well-known chef, Joël Robuchon. Additionally, Terrien also owned a one-Michelin-starred restaurant in the city of Tours. Contributing from his many years of experience in the culinary industry, Terrien has been a member of the prestigious team of Le Cordon Bleu since 1989.

Download the recipe at:
http://www.worldgourmetsummit.com/wgs2008/pdf/recipes/cmpt_buckwheat%20crisp%...

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Category:

Howto & Style

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• Food
• Recipes
• Cooking
• Cedric
• Maton
• Patrick
• Terrien
• Chef
• WGS
• World
• Gourmet
• Summit