The godfather of Australian cuisine and Le Cordon Bleu Board member, Tony Bilson created the "Penfolds Wines Across Six Decades Menu" for a prestigious 8 course degustation dinner at the Australian Embassy in Paris.

Australian company Treasury Wine Estates, owner of the Penfolds Estate, welcomed twenty guests in presence of His Excellency Ambassador David Ritchie. More than 20 Penfolds wines, including a 1953 Bin 2 Grange, were matched with Tony's menu featuring French and Australian produce and highlighting Manjimup truffles with foie gras.

A team of Le Cordon Bleu students under the direction of Le Cordon Bleu Chef Instructor Philippe Clergue assisted in the preparation and organisation of the event.

Whilst in Paris, Tony presented at Le Cordon Bleu school on the evolution of French Cuisine since Escoffier, while Chef Philippe Clergue presented a Peach Melba recipe created by Escoffier in 1892 to honour the famous Australian Soprano Nellie Melba.

Notes to editors: Founded in Paris in 1895, today Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 students annually. In Australia Le Cordon Bleu educates 1,500 students annually at schools in Sydney, Melbourne and Adelaide.

TREASURY WINE ESTATES DINNER 25 JUNE 2011 • AUSTRALIAN EMBASSY, PARIS "PENFOLDS WINES ACROSS SIX DECADES" MENU CREATED BY CHEF TONY BILSON supported by Le Cordon Bleu Chef Philippe Clergue and students of Le Cordon Bleu

Canapés

Krug Grande Cuvée

Roulades de daurade crûe aux caviars Roulades of snapper with caviars

2008 Yattarna Chardonnay

Le magret et ballotine de canard Grilled breast and ballotine of Muscovy duck 1980 Bin 1995 Grange 1980 Bin 1980 A Coonawarra Cabernet Kalimna Shiraz 1982 Bin 95 Grange 1982 Bin 820 Coonawarra Cabernet Shiraz

Tarte fine aux truffles de Manjimup melanosporum et foie gras Tart of Australian Manjimup truffles and foie gras 1953 Grange Bin 2 Grange 1953 Bin 9 Grange Cabernet Sauvignon

Carpaccio d'épaule d'agneau aux champignons sauvages Shaved slow cooked shoulder of lamb with wild mushrooms 1962 Bin 95 Grange 1962 Bin 60 A Coonawarra Cabernet 1967 Bin 95 Grange 1967 Bin 7 Coonawarra Cabernet Kalimna Shiraz

Assiette du bœuf, le contre-filet, la queue et l'os farci, sauce Bordelaise Beef platter with the fillet, stuffed tail and marrow bone, sauce Bordelaise 1990 Bin 95 Grange 1990 Bin 90A Coonawarra Cabernet Barossa Shiraz 1990 Bin 920 Coonawarra Cabernet Shiraz 1996 Bin 95 Grange 1996 Block 42 Kalimna Cabernet Sauvignon Fromage Cheese 2004 Bin 95 Grange 2004 Bin 60A Coonawarra Cabernet Barossa Shiraz 2004 Block 42 Kalima Cabernet Sauvignon

Financier aux amandes, crêpe soufflée au chocolat, sorbet aux pêches blanches Financier cake accompanied by a small chocolate crêpe soufflé and white peach sorbet Great Grandfather Grand Old Liqueur Tawny

Media contact for further information and images: Meaghan Emery Communications Manager PH: 0419 005 953 or email: memery@cordonbleu.edu