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Le Cordon Bleu Newsletter
December 2013
Merry Christmas & Happy New Year
Make your restaurant business a real success anywhere in the world !
A sparkling journey into Champagne
Le Cordon Bleu Paris Graduation Ceremony
Discover new gastronomic horizons
Chefs Par Excellence in Paris
Coconut and mango dome
Merry Christmas & Happy New Year

André Cointreau, and Le Cordon Bleu Paris team, wish you a Merry Christmas and a Happy New Year!

>> Watch the Video

Make your restaurant business a real success anywhere in the world !
New Restaurant Management Program

Do you wish to develop your concept in the restaurant business? Le Cordon Bleu Paris launches an intensive program reinforced by a hands-on internship for those who want to become international restaurant industry leaders!

Next session starts in March 2014.

>> Learn more

A sparkling journey into Champagne
Wine and Management Program

During their first field trip, the students of the Wine and Management Program had the opportunity to learn firsthand about the history, the terroirs and the secrets of champagne production. Five producers from different parts of the Champagne region opened their doors to the 27 students joined by Franck Ramage, Head of the program, and Ben Preston, translator specialized in wine.

>>Read more a view pictures

Le Cordon Bleu Paris Graduation Ceremony
November 2013

Le Cordon Bleu Paris graduation ceremony took place on November 15, 2013.  The ceremony was held at the prestigious ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends.  On this special day, Le Cordon Bleu was honored to welcome His Excellency Mr Michel Ching-Long Lu, Taiwanese Ambassador to France, as class patron.

>> Read more and view the photo gallery

Discover new gastronomic horizons
2014 Culinary Conferences

As a result of the current evolutions in the world of gastronomy, more and more people are interested in very specific subjects linked to cuisine and the art of fine dining. In order to meet this demand, Le Cordon Bleu Paris is launching a number of culinary conferences for all those who want to acquire knowledge on a specialized theme or product.  These two hour slots will give you the opportunity to interact with professionals and experts from the culinary world.

>> Learn more about the Conferences themes
>> Book your seat now!

Chefs Par Excellence in Paris
New Western Cuisine Magazine

The final of the important national ‘Chef Par Excellence’ competition, organized by the famous magazine New Western Cuisine, took place at the Four Seasons hotel in Beijing on October 17, 2013. Le Cordon Bleu was honored to welcome the 5 competition winners in November, along with representatives of the magazine, for a cultural and gourmet discovery.

>> Read more

Coconut and mango dome

Looking for a way to impress your invited guests this holiday season? Why not make them this sumptuous and elegant dessert, brought to you by the talent and savoir-faire of the Le Cordon Bleu Chefs.

>> 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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Le Cordon Bleu Paris
Presentation Video

Product of the month

New! Non-stick silicone baking mat
The Le Cordon Bleu baking mat is flexible and non-stick. Made of fiberglass and food grade silicone, it is perfect for cooking macaroons, pastries, tart bases and for sugar work.


Le Cordon Bleu Paris welcomes you to its open houses in 2014 !

Chef Frederic Lesourd member of the Jury for the LG Home Chef Championship 2013

Latest Recipes

Mulled wine jelly, vanilla ice cream and speculoos biscuit with dried fruits and nuts

Mango and Passion fruit ‘religieuse’ choux pastries

Quail and pistachio pastilla, cinnamon jus, mint and cilantro salad

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