This page contains content from our previous website. To learn more about us, check out our new website.
Loading...
Le Cordon Bleu Newsletter
Paris
March 2014
Wine and Management Program
Meet Anne Kolivanoff
A gastronomic escapade in Turkey: Turkish coffee
Culinary workshop : Turkish cuisine
Meet Darren Chin, Grand Diplôme 2012
Chocolate Macaroons
Wine and Management Program
2014 session

Our program will give you all the the knowledge to understand how the wine business works. During 9 months, professionals will reveal the techniques of wine tasting and will share all their know-how to become a wine expert.

> Learn more about 2014 session

 
Meet Anne Kolivanoff
Interview of Anne Kolivanoff

After trying her hand at antiques dealer and art dealer, Anne Kolivanoff has become a recognized authority and lecturer on the workings of the art market, objets d’art and tableware; she  is also lecturer for the Hautes Etudes du Goût program. We met her...

> Read the interview of Anne Kolivanoff

Anne Kolivanoff will animate the Art in the plate and gastronomy  conference, that will take place on March 13 at Le Cordon Bleu Paris.

> Register online

 
A gastronomic escapade in Turkey: Turkish coffee
World Culinary Traditions

In December 2013, UNESCO added Turkish coffee to the world’s intangible heritage list.  This honor demonstrates the important role played by Turkish coffee in the cultural traditions.

> Read more about the Turkish coffee

 
Culinary workshop : Turkish cuisine
Cuisines of the World

Take a culinary journey to Turkey during a full day culinary workshop. Experience the different Turkish ingredients, flavors and culinary techniques by joining our workshop.

> Register online

 
Meet Darren Chin, Grand Diplôme 2012
Alumni Success Story

Darren Chin started working in the family restaurant 10 years ago. In 2011, he decided to register for the Grand Diplôme program at Le Cordon Bleu Paris, where his experience was a real success. While studying, he won the 9th edition of the Délifrance Sandwich World in 2012.

> Learn more about our alumni success story

 
Chocolate Macaroons
Recipe

Macaroons are made with grounds almonds, sugar and egg whites.  Macaroons are thought to have originated in Venice during the Renaissance period.  The word macaroon actually comes from the Italian word maccherone which means “fine dough”. Le Cordon Bleu Chefs share a delicious chocolate macaroons recipe.

> Read the recipe

 
 

Having trouble viewing this email? Click here to view online.

Lire en français

Share:  Facebook Twitter More...

Find Us

Le Cordon Bleu Paris
 8, rue Léon Delhomme
 75015 Paris - France

T: +33 (0)1 53 68 22 50
E: paris@cordonbleu.edu
W: www.lcbparis.com


Facebook

Twitter

Youtube

Alumni

You are a Le Cordon Bleu Alumni and would like to share your passion and success story with our readers?

Videos

Le Cordon Bleu Paris
Presentation Video

Product of the month

Bread Knife - 23cm
Created in conjunction with the prestigious Wüsthof knife brand, this Cordon Bleu bread knife has a long, stiff blade with large teeth. Handy for cutting even slices of bread, brioche or sponges.

Events

Le Cordon Bleu will be present at the Romanian International University Fair


Meet Le Cordon Bleu Paris team in London


Le Cordon Bleu joins the 2014 Europain Exhibition


Le Cordon Bleu will participate in the China International Education Exhibition Tour


Le Cordon Bleu will be present at the 21th Horeca trade fair in Lebanon

Latest Recipes

Bread with tomato and basil


Bayaldi style vegetables and Provencal coulis


Country bread made with fermented dough

Quick Links

 

 
   
Loading...