Our very own French Perigord Truffles were sent to France to
be served to guests at the Australian Embassy in Paris for a prestigious historical dinner on 25 June.

A team of Le Cordon Bleu students were present to assist Chef Tony Bilson in the preparation and organisation of the event. 

Throughout his extensive career Tony has always been a passionate supporter of Australian food and wine, and considers much of what we produce in Australia as comparable to the best in the world. This passion can be seen in all his restaurants, particularly in the multi-award winning Bilson's Restaurant in the centre of Sydney's CBD. Recently voted "Best Restaurant 2011" in Australia by the Australian Hotel Association, Bilson's restaurant is considered at the forefront of contemporary fine dining in Australia. 

In terms of cooking style many associate Bilson’s with French cuisine, but the star of the show is the predominantly Australian produce. The philosophy in the kitchen is to use the freshest of ingredients from all over the country to create a dining experience that is of the highest calibre.