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Le Cordon Bleu Newsletter
July 2014
Vanilla Bavarian Cream
Farewell Chef Terrien!
Meet Amanda Thomson
Kimjang: A closer look at an integral part of Korean identity
An evening in honor of our alumni
Le Cordon Bleu Scholarship
Confit mediterranean vegetables and fresh ewe’s curd cheese napoleon, served with pesto
Vanilla Bavarian Cream
A video-recipe with Chef Marc Vaca

Le Cordon Bleu Chef Instructor, Chef Marc Vaca, in partnership with Regal magazine have prepared a video on how to make a vanilla Bavarian cream.

> Watch it now!

Farewell Chef Terrien!
On June 30, 2014

Le Cordon Bleu Paris bid an emotional farewell to one of our shining stars, Chef Patrick Terrien, as he begins his retirement. A special evening was organized in honor of Chef Terrien on June 24.

> Read the interview with Chef Terrien
> View the photos gallery of the evening

Meet Amanda Thomson
A Wine and Management Program alumnus

Before registering for Le Cordon Bleu Paris Wine and Management Program, Amanda Thomson was a television and radio journalist. After graduating in 2012, she launched her UK company:  Skinny Champagne by Alexandre Penet specializing in 100% Grand Cru Champagne, whose low sugar levels gives them their individuality.

> Read her success story

Would you like to become a wine expert too? Learn more about the Wine and Management Program.

Kimjang: A closer look at an integral part of Korean identity
World Culinary Traditions

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

> Discover Kimjang

An evening in honor of our alumni
At Le Cordon Bleu Paris

On June 16, Le Cordon Bleu Paris held a special event in honor of their graduates to celebrate the future Alumni Association launch. The evening began with a culinary demonstration by Juan Arbelaez, a Colombian alumnus from 2009. This event was also an ideal opportunity to showcase the first edition of Le Cordon Bleu Paris alumni book.

> Learn more about this event
> Watch the photos gallery
> Discover Le Cordon Bleu Paris alumni book

Le Cordon Bleu Scholarship
For the 2014 "Hautes Etudes du Goût" program

We are delighted to announce that Mary Brighton is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.

> Discover her story

Confit mediterranean vegetables and fresh ewe’s curd cheese napoleon, served with pesto
The monthly recipe

This month, Le Cordon Bleu Paris takes you to Provence region of France with a fresh and light vegetarian recipe. Summer vegetables, fresh ewe's curd cheese and herbs from the south of France, are all brought together in this summer Napoleon, which is packed full of Mediterranean ingredients.

> Let be tempted by this delicious 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

Olive Oil
Our extra virgin first cold pressing olive oil has a pronounced taste and rich aroma. It is ideal for drizzling on carpaccio, or crunchy vegetables and even for cooking on gentle heat.


Save up to -30% on Le Cordon Bleu boutique products from July 21 to 25.
Quick, click here!

Meet Le Cordon Bleu Paris team in Los Angeles, Chicago, Boston and Ottawa.

Le Cordon Bleu Madrid now offers its Diploma in Spanish Cuisine in English.

Join our culinary workshop to learn the secrets of baking perfect seasonal fruit tarts.

Le Cordon Bleu Paris welcomes you to its open house on September 20.
Book your seat now!

Jérôme Clément is the new president of the Foundation Alliance française.

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