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Le Cordon Bleu Newsletter
Paris
January 2014
Restaurant Management Program
Le Cordon Bleu Paris Diploma graduation ceremony
Welcoming Olga Martynovska, MasterChef Ukraine winner
Discovering traditional Japanese cuisine: ‘Washoku’
Welcoming Ridge vineyards
Meet Allan Castellote, Grand Diplôme 2008
Guinea fowl breast stuffed with fresh herbs, seasonal vegetables and guinea fowl crépinette
Restaurant Management Program
New!

Discover the our new Restaurant Management program!  During one year, develop the management skills needed to make your restaurant business a success on the international scale!

There are still places available for the session starting in March 2014.

> For more information, click here

 
Le Cordon Bleu Paris Diploma graduation ceremony
Winter Session

Le Cordon Bleu Paris Diploma graduation ceremony took place on December 18th at the prestigious Four Seasons Hotel Georges V with students and their guests present. Chef Eric Briffard was class the patron on this special day.

> Read more and view the photo gallery

 
Welcoming Olga Martynovska, MasterChef Ukraine winner
At Le Cordon Bleu Paris

Olga was born in Yurivka, near Nikolaev, in the south of Ukraine. As part of her international management in the agricultural industry studies, she carried out an internship in the wine sector in France and developed a real passion for French gastronomy. Olga decided to follow her passion, and applied for MasterChef Ukraine competition. Following four months of tests, Olga was crowned winner thanks to her tenacity and passion for cuisine. We met her upon her arrival at the school and asked her about her first impressions...

> Read more

 
Discovering traditional Japanese cuisine: ‘Washoku’
World Culinary Traditions

On December 4th 2013, traditional Japanese cuisine or ‘washoku’ became part of UNESCO’s heritage. ‘Washoku’ is an intangible cultural heritage which is passed on from generation to generation and encompasses a variety of know-how and techniques which are used to prepare and present different dishes.

> Read more

Would you like to discover Japanese ingredients, flavors and culinary techniques? Take part in our Japanese cuisine workshop. Book your place here

 
Welcoming Ridge vineyards
At Le Cordon Bleu Paris

On December 2nd, five Wine and Management Program students helped serve nine wines from Ridge estate as part of a Master Class, organized by World Wines at the OIV. The tasting was led by Mr. Paul Draper, current owner of Ridge vineyards, who gave a presentation on his wines and his estate.

> Read more

 
Meet Allan Castellote, Grand Diplôme 2008
Succes story

Allan Castellote studied philosophy and law before following his childhood passion, cuisine. He enrolled at Le Cordon Bleu Paris and graduated with a cuisine diploma, a real springboard to becoming a full-time Chef. He developed and perfected his skills among talented Chefs, before opening Le Senso restaurant in partnership with his brother, in Beauvais in 2013.

> Read more

 
Guinea fowl breast stuffed with fresh herbs, seasonal vegetables and guinea fowl crépinette
Recipe

To change from the usual chicken, Le Cordon Bleu Chefs have chosen a recipe using guinea fowl and one which involves several French cuisine basic techniques; such as boning, preparing crépinettes or classic vegetable cuts.

> 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
E: paris@cordonbleu.edu
W: www.cordonbleu.edu


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Product of the month

Le Cordon Bleu Set of 3 charms

Set of 3 charms in ceramic : 1 teddy bear, 1 macaron, 1 Chef's hat.

Events

Le Cordon Bleu Paris welcomes you to its open houses


Le Cordon Bleu Paris participates in the Studyrama International Studies and Career Fair in Brussels


Chef Marc Vaca, 2014 Prosper Montagné competition finalist


Latest Recipes

Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus


Spice roasted pineapple with creamy rice and pomegranate syrup


Puy lentil soup with a cappuccino truffle foam

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