What happens when French culinary artistry meets Indonesia’s rich gastronomic heritage? A beautiful rendezvous of flavours, techniques, and cultures. ✨

On Friday, 25 September 2026, from 09:00 to 11:00 AM, the Hotel Resto Lab at BINUS University, Kemanggisan, became a space for culinary discovery through a special Cooking Demonstration by Chef Fabrice Danniel from Le Cordon Bleu Paris.

As part of RENDEZ-VOUS RASA — France–Indonesia Gastronomy Week 2026, the event welcomed 25 students from the BINUS Hotel Management Culinary stream, offering them a unique opportunity to witness French culinary expertise up close, explore professional cooking techniques, and gain fresh perspectives on gastronomy beyond the classroom.

More than just a cooking demonstration, it was an exchange of knowledge, creativity, and culinary traditions—reminding us that food is a universal language connecting people, cultures, and generations. This inspiring experience was made possible through a collaboration between IFI Indonesia × Le Cordon Bleu Indonesia × BINUS University, celebrating the connection between French culinary excellence and Indonesia’s vibrant gastronomic landscape.

Because gastronomy is not just about what we cook, but also the stories, cultures, and connections we bring to the table.