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Le Cordon Bleu Newsletter
June 2014
Finely chopping a shallot
Bring the vibrancy of Brazil into your dishes!
Interview with Hervé Marziou
Graduation ceremonies
Meet Heloisa Bacellar
Autumn leaf gateau
Finely chopping a shallot
Video with Chef Vaca

Le Cordon Bleu Chef Instructor, Chef Marc Vaca, in partnership with Regal magazine have prepared a video on how to successfully finely chop shallots.

> Watch the video

Bring the vibrancy of Brazil into your dishes!
World Culinary Traditions

This is Brazil’s year thanks to its role as the host of the Football World Cup. Brazil is well known for its fine sandy beaches, the Rio carnival, the samba, capoeira and caipirinha. Brazilian cuisine is relatively unknown at the international level. However, it is rich and varied, the result of the marriage of European (specifically Portuguese and Italian), native and African cultural traditions.

> Embark on a gastronomic journey in Brazil

Would you like to learn more about cuisines of the world? Discover our entire range of Le Cordon Bleu Paris “Cuisines of the World” workshops by clicking here.

Interview with Hervé Marziou
Beer and Gastronmy conference

Hervé Marziou is passionate about everything to do with beer: History, production process, tasting, food and beer pairing. He went on to become Heineken France’s beerologist for a number of years. He was one of the participants on the first Hautes Etudes du Goût program in 2004. He has created a lesson on beer and a national contest for students from hotel schools. We met him…

> Read his interview

Hervé Marziou will animate the Beer and Gastronomy conference at Paris campus on June 26.

> Meet Hervé Marziou

Graduation ceremonies
On June 6, 2014

June 6 was a historical day for Le Cordon Bleu Paris. Three prestigious ceremonies were organized to celebrate the Culinary Arts graduation at the legendary Cercle de l'Union interalliée and the Wine and Management Program graduation at the fabulous Shangri – La hotel.

On this special day, Le Cordon Bleu Paris was honored to welcome three class patrons : Chef William Ledeuil for the Cuisine Diploma, Chef Laurent Duchêne for the Pastry Diploma and Mr Olivier Poussier, Best Sommelier of the World 2000, for the Wine and Management Program.

> Discover the top of the graduates in Culinary Arts

> Discover the top of the graduates in Wine and Management

Meet Heloisa Bacellar
Alumni Success Story

In 1995, Heloisa came to Paris and signed up for Le Cordon Bleu Grand Diploma. Following graduation, Héloisa returned to Brazil and opened a school which gave workshops. Ten years later, she decided to sell the school in order to dedicate herself entirely to the opening of her restaurant, Lá da Venda.

> Continue reading her alumni success story

Autumn leaf gateau
Exclusive newsletter recipe

Good news for all chocolate lovers! Our 35 000 fans have voted for their favorite chocolate recipe on our facebook page.
So today, we are delighted to share a delicious chocolate recipe : Autumn leaf gateau!

> Enjoy this exclusive recipe


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

T: +33 (0)1 53 68 22 50





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Le Cordon Bleu Paris
Presentation Video

Product of the month

Cook's Knife - 16cm
Created in conjunction with the prestigious wüsthof knife brand, this Cordon Bleu chef's knife has a great feel. The wide, stiff blade allows precision cutting.


Spanish Cuisine comes to Le Cordon Bleu Paris on June 18, from 4pm to 6 pm! Chef Víctor Pérez, Chef Instructor at Le Cordon Bleu Madrid, will be leading a demonstration focusing on traditional Spanish recipes.
Book your seat for free now!

Do beer and gastronomy get along well? A conference animated by Hervé Marziou on June 26, from 6:30pm to 8:30pm.
Register online!

Latest Recipes

Raspberry, pistachio and black cherry macaroons

Olive oil cake, lemon curd and blueberry compote

Chocolate-raspberry brittany shortbreads

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