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Le Cordon Bleu Newsletter
October 2013
New! Restaurant Management Program
Le Cordon Bleu will take part in the Salon du Chocolat Professionnel
Culinary Voices: France and Australia exchange ideas
New: Culinary Conferences
Cheese and Wine: Welcome to France!
Pork tenderloin with myrtle and chestnut, broccio and chestnut ravioli
New! Restaurant Management Program
Become a leader in the restaurant business

Le Cordon Bleu Paris launches an intensive program for those who want to become international restaurant industry leaders! This program will give future entrepreneurs all the skills necessary to develop their business and make it a success.

> Learn more about the program

Le Cordon Bleu will take part in the Salon du Chocolat Professionnel
from 28 to 30 October 2013

Come and meet Le Cordon Bleu Paris team at the Salon du Chocolat Professionnel in Paris from 28 to 30 October 2013. During the event, Chef Jean-François Deguignet and Chef Nicolas Jordan, with the assistance of pastry students, will make chocolate sculptures.

> Read more

Culinary Voices: France and Australia exchange ideas
October 1st, 2013

On 1st October 2013, Le Cordon Bleu Paris, in partnership with Advance France, hosted the 5th Annual Speaker Event. The evening revolved around interactive and friendly discussions about trends, concepts and innovations in the culinary world. Annette Young, Australian journalist and FRANCE 24 presenter, led the debate. Amongst the subjects discussed were the use of frozen and fresh products in the restaurant industry, restaurant service, having a passion for the industry, transmitting know-how, and the mediatization of the industry through television programs.

> Read more

New: Culinary Conferences
Gain a deeper understanding.

Le Cordon Bleu Paris supports innovation and research in the world of gastronomy.

From January 2014, the school will start a series of conferences, aimed at facilitating an exchange of ideas, by specialists in the field of gastronomy with themes including: wine and dessert pairing, wine and cheese, culinary photography and molecular gastronomy. 

> See conference themes and dates

Cheese and Wine: Welcome to France!
Autumn session students welcoming

The French gastronomic meal, which embodies the values of the pleasure of sharing and taste, has been on the UNESCO World Intangible Heritage List since 2010. In accordance with French traditions, Le Cordon Bleu organized a cheese and wine tasting for our new students who started in autumn! Students from 60 countries undertook their first initiation into the art of French living!

> Read more an view pictures

Pork tenderloin with myrtle and chestnut, broccio and chestnut ravioli

In this recipe, which showcases Corsican cuisine, seasonal Corsican chestnuts are the star ingredient. Le Cordon Bleu Chefs have a wealth of experience, having worked throughout France, and are able to create classic regional recipes, using local products, with ease.

> Read the 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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Product of the month

Wholegrain Mustard:
Made of whole mustard seeds, it is milder than our Extra Strong Dijon Mustard. It goes very well with meats and vegetables, and can be used as the base for tomato tart


Le Cordon Bleu will be participating in the Anuga Fair

Le Cordon Bleu will participate in the Masters Fair in the Netherlands

Latest Recipes

Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette

Warm baked figs, red wine syrup, granny smith apple jelly and vanilla mikados

Hass avocado guacamole and marinated gilt-head sea bream ceviche

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