Learn the art of French cuisine from a Le Cordon Bleu chef and embark on a delicious French culinary journey

After hosting acclaimed chefs from France’s Michelin, Australia’s Chef Hats, and Japan’s Television Champions, Taipei’s Regent Hotel continues its global culinary collaboration by inviting Professor Stephane Reinat from France’s Le Cordon Bleu, who holds certifications in both baking and patisserie, to Taiwan. He will personally conduct classes, allowing the Taiwanese public to experience authentic, premium French bread.

The prestigious and historic Le Cordon Bleu cooking school has nurtured countless international culinary masters. Stephane Reinat, invited this time to Taipei by the Regent Hotel, began working and learning bread-making techniques with several master bakers at a young age, later furthering his studies at Le Cordon Bleu. The esteemed name “Le Cordon Bleu” originates from the knightly order established by King Henry III of France in the 16th century. The knights who received this honor from the king often hosted banquets and revelries in the royal palace, where they also held numerous cooking competitions. Winners were awarded blue ribbons as a mark of distinction, and the term “Le Cordon Bleu” came to be widely used to refer to exceptional chefs.

From March 24 to 27 over four consecutive days, Reinat will hold classes daily from 15:00 to 16:00 at the Azie Restaurant on the first floor of Taipei’s Regent Hotel. During the sessions, he will teach a variety of French bread dishes, including milk bread tarts, ciabatta pizzas, onion and potato bread bowl salads, and club seafood rye sandwiches. Under the guidance of the master, participants will uncover the secrets of bread baking. After the class, not only can you take home a variety of unique and delicious breads, but you can also take photos with Chef Reinat and have your commemorative photo signed in a keepsake frame, along with receiving classic series gifts prepared by Reinat for the participants.

Stephane Reinat’s French Bread Class is open to 20 participants per day, offering the rare opportunity to engage in face-to-face exchanges with an international master. Meanwhile, the Azie Bun bread takeaway counter on the first floor will also sell nearly 11 of Chef Reinat’s creative and signature creations, allowing you to taste truly authentic premium French bread. For detailed event information, please visit the official website of the Regent Hotel.

Class Dates: 3/24, 3/25, 3/26, 3/27
Class Time: 15:00–16:00
Class Location: Azie Restaurant, First Floor, Regent Hotel
Registration Fee: NT$1,200 per person
Class Size: Limited to 20 people per session
Class Content: On-site teaching of the French bread-making process, plus exclusive gifts for students including Chef Reinat’s classic series products, a commemorative frame, and a signed photo.
Registration Hotline: (02)2521-5000 ext. 3157 Azie Bun

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