On December 11, renowned Argentine chef Patricia Courtois gave an "Argentine Culinary Demonstration" at Le Cordon Bleu Dusit, an event organized by the Argentine Embassy in collaboration with Le Cordon Bleu Dusit and Rutini Wines from Argentina. CP Uoriki, Don Asado steakhouse, Latino Secrets, and Del Plata also supported the event.

With 30 years of experience, Ms. Courtois is recognized as a leader in identity-based and sustainable gastronomy. In 2023, she was designated an "Argentine Country Brand Ambassador" for her promotion of Argentine traditions, and in 2024 she received a mention in the Michelin Guide for her role as Executive Chef at Cinco Suelos Cocina de Finca.

Following the welcoming remarks by Javier De Cicco, Chargé d'Affaires of the Argentine Embassy, ​​the chef demonstrated the preparation of five representative Argentine dishes, each from a different region of the country.

-Beef empanadas (Central Region).

-Cured beef with chimichurri sauce (Northern Region), which, like the empanadas, features Argentine beef as its main ingredient. 

-Shrimp in maize sauce (Patagonia), featuring Argentine Red Shrimp as the main ingredient. This shrimp is very popular in Thailand for its reddish color, texture, and sweet flavour, and is, in fact, Argentina's main export to Thailand.

-Mbeyu (North), often eaten for breakfast or as an appetizer.

-Alfajor Rogel (Litoral), a dessert that, like so many others in Argentina, features "dulce de leche" (sweet from milk) as its main ingredient.

The chef also demonstrated the preparation of "mate cocido," a hot beverage made with yerba mate, the popular product made from the leaves of the Ilex Paraguariensis tree.

After the demonstration, the attendees —around fifty people, invited by the Embassy— had the opportunity to taste each of the dishes, which were paired with different varieties of Argentine wine from the Rutini winery, one of the oldest in Argentina, with a prominent presence in numerous markets around the world.