Éric Briffard

Executive Chef, Culinary Arts Director and Head of Le Cordon Bleu Paris Institute

The Journey

Chef Briffard was crowned One of the Best Craftsmen in France (Meilleur Ouvrier de France – MOF) in 1994. He was named Chef of the Year 2010 by the Pudlo guide, received 4 chef hats from the Gault&Millau restaurant guide and a Grand Prix for his book Éric Briffard Le Cinq (published by Glénat). In 2016, he was awarded the Grand Vermeil medal from the city of Paris. He is also a Knight of both the Order of Agricultural Merit and the Order of Arts and Letters. In 2018, Chef Briffard was awarded a Knight in the World Order of the Culinary Academy of France medal and the “2018 Transmission of Knowledge Chef Trophy”.

Éric Briffard has been Executive Chef and Culinary Arts Director at Le Cordon Bleu Paris institute since 2016 and Head of the Institute since 2018.

Food Philosophy

A cuisine Chef is constantly sharing. It is essential that sharing does not become monotonous; every student is a unique individual on whom you can leave a lasting impression..

  • 2 Michelin Stars
Clair De Lune Collection

Éric Briffard chooses Clair De Lune

Vicky Cheng

VEA Restaurant & Lounge, Hong Kong

Howard Cai

Howard‘s Gourmet, Hong Kong

Edward Voon

Le Pan, Hong Kong

Julien Royer

Odette, Singapore

Lanshu, Chen

Le Moût, Taiwan

Paul Pairet

Ultraviolet by Paul Pairet, Shanghai

Angelo Aglianò

The Ritz-Carlton TOSCA, Hong Kong

Lau Yiu Fai

Yan Toh Heen, Hong Kong

Akira Back

Akira Back, Singapore

Umberto Bombana

8½Otto e Mezzo, China / Hong Kong / Macau

Yan-tak, Chan

Four Seasons Hotel, Hong Kong