Matribhumi Samachar English
Hyderabad, 5th February 2026: Regency College of Culinary Arts & Hotel Management, one of the top Hotel Management colleges for Hospitality Education & Culinary Arts in South India, hosted first time in the history of Hyderabad, the Bordeaux Cookery Masterclass & an International French Culinary Exchange Programme marking a prestigious collaboration between France and India in the field of culinary education.
Bordeaux Métropole, Government of Telangana, Lycée de Gascogne – France, in collaboration with Regency college organized 3 focused master classes on French cookery, French classical Beverages, and the French Art of Dining, offering students of Regency college a rare opportunity to learn directly from French Master Chefs.
The live demonstrations were conducted by Chef Olivier Lux and Chef Jean Jacques Berteau, Master Chefs from Lycée de Gascogne, France offered the students practical exposure to classical French techniques, refined service styles, and culinary brilliance in French Cookery. Through live demonstrations and tableside presentations, students gained discipline of precision, elegance in presentation, and guest interaction. The sessions enhanced their understanding of international culinary and fine-dining practices, preparing them for global hospitality careers.
The programme was graced by the TCA (Telangana Chef’s Association) Presidium, Ms. Adeline Leguillier (Alliance Française of Hyderabad), Mr. Hugo Cauvet (Coordinator for Decentralised Cooperation, Bordeaux Métropole–Hyderabad), along with Chef Romain Talbourdeau, Chef Marilou Tamarelle, and Lycee de Gascogne- (Academic Partner- France).
As part of the culinary exchange, Chef Vinay & Chef Harinath of Regency led a collaborative cooking session with Chef Romain Talbourdeau and Chef Marilou Tamarelle, during which authentic Telangana dishes were demonstrated, their cultural significance & regional traditions shared, illustrating the depth of indigenous ingredients, flavors, and traditional methods.
Adding a strong cultural dimension to the programme, the delegation was taken on a thoughtfully curated culinary experience at Radiance Restaurant, where the evolution of cooking practices was showcased from Stone Age methods to earthenware traditions, followed by brass and copper eras, bamboo cooking techniques, and immersive traditional kitchen settings. The ambience reflected Telangana’s rich cultural heritage, with walls beautifully adorned with Cheriyal paintings, Kolam art, Nizami art forms, and visual narratives highlighting the history of paan (betel leaf), regional festivals of Telangana, and traditional elements such as Eethakallu and Thatikallu (toddy). The entire theme recreated an authentic Telangana traditional kitchen environment. The experience culminated in a specially curated seven-course, pre-plated regional Telangana menu, presented with refined service and finesse, allowing the guests to experience the flavours, culture, and authenticity of the region.
The programme marked the signing of a Cultural Exchange Memorandum FOCUSED ON STUDENT EXCHANGE AND ACADEMIC COLLABORATION by Principal Mr. P. Ramesh Kumar Reddy, signifying a major step toward international exposure, cultural exchange, and a historic alliance shaping the future of Hyderabad’s culinary excellence.
Eventually, the students of Regency College expressed their heartfelt gratitude to the college management for the master class proved a huge learning experience, enhanced their professional exposure, broadened their culinary perspective, and inspire them to aspire for global standards of excellence & a rare , once-in-a-lifetime opportunity to learn directly from international chefs, bridging classroom learning with global culinary practice and professional excellence.
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