Chef's Portrait :

 Coming from a classically trained graduate of the "Cordon Bleu" School in Paris, Christian Abegan has long served in Africa with hotel chains before moving consultant for the afro-Caribbean Cuisine. With this last experience, he developped a deep understanding of the subject. 


On March 24, 2017, "Le Cordon Bleu" institute celebrated the closing of the week of the french language and the Francophonie. On this occasion, the Chefs chose to present the book "Le patrimoine culinaire africain" Michel Lafon Publishing written by Chef Christian Abégan from Cameroon, ambassador of African culinary art and former student of  "Le Cordon Bleu" institute (Paris). Photo: presentation of Christian's book by Clément Lafon in the presence of Mr. André Cointreau, President & CEO, "Le Cordon Bleu" institute.


 Inspired by diversity, Christian has developped various expertises : Chef de Cuisine, culinary/tableware Advisor, Opera Singer... 

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