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Le Cordon Bleu Newsletter
Paris
December 2012
Le Cordon Bleu Paris Graduation Ceremonies
Le Cordon Bleu International Chefs, members of the World Pastry Cup and Bocuse d’or teams
Wine and Spirits Initiation program
Le Cordon Bleu Students Prize
Cocktail in honor of our alumni
Microplane Zester-Grater
Meet Paula Passos
Christmas amuse-bouches
Le Cordon Bleu Paris Graduation Ceremonies
On November 16

To celebrate this occasion, students and their guests were invited to the prestigious Cercle de l'Union Interalliée on rue du Faubourg Saint-Honoré. The Ambassador of Mexicoto France, Mr Carlos de Icaza, represented by José Poblano, was the class patron.

Read more and discover the photo gallery

 
Le Cordon Bleu International Chefs, members of the World Pastry Cup and Bocuse d’or teams
Sirha 2013

Sirha (Salon international de la restauration, de l'hôtellerie et de l'alimentation) combines an international professional trade show with one of the most prestigious culinary exhibitions in the world. More than 12,000 chefs from 130 countries come together for the famous World Pastry Cup and the Bocuse d'or.

Read more

 
Wine and Spirits Initiation program
Reserve your place for the upcoming January session

Le Cordon Bleu Paris offers a Wine and Spirit initiation which is divided into 3 modules: Wine Essentials, French Wines and Vineyards, and Wines of the World. You will quickly develop your palate for professional success and personal satisfaction.

Click here to learn more about the program

 
Le Cordon Bleu Students Prize
Gourmand Awards France 2012

On November 29, for the 8th year running, the Gourmand Awards France jury gathered in the Winter Garden of Le Cordon Bleu Paris, to select the best French books published in 2012. As is the case each year, three Le Cordon Bleu students were chosen to award the Le Cordon Bleu Students Prize in 3 categories: Cuisine, Pastry and Wine.

Read more

 
Cocktail in honor of our alumni
at Le Cordon Bleu Paris School

The theme of the evening was Spain, in harmony with the "Cocina Espanola" program that has been launched at Le Cordon Bleu Madrid. Many alumni were present, especialy Shynia Usami who demonstrated his culinary skills, Bao Feiyue the Chinese champion of vegetable and fruit sculpture and Ernesto Paolucci, the evening's dean who did his studies side-by-side with Julia Child.

Read more and discover the photo gallery

 
Microplane Zester-Grater
New Product

Le Cordon Bleu is further developing their range of kitchen tools with the addition of the Microplane Zester-Grater, rated the best in the world and recommended by both professionals and cooking enthusiasts alike.
Its razor-sharp stainless steel blade is ideal for zesting citrus fruit and grating ginger, chocolate and parmesan. The ergonomic handle and non-slip base facilitates handling and use.

The zester is dishwasher safe and comes with a protective case.

Find this product on the Online Boutique

 
Meet Paula Passos
Grand Diplôme 2008

Paula’s relationship with Le Cordon Bleu began during a vacation in Paris in 2008 when she followed a cooking demonstration and fell in love with the place, the Chefs and the friendly atmosphere. She decided to abandon her career, move to Paris and register for Le Grand Diplôme program

Read Paula Story

 
Christmas amuse-bouches
Le Cordon Bleu Paris Recipe

The ultimate goal of any host during the holiday season is to surprise and delight his guests right from the aperitif, while minimizing the time spent in the kitchen. The chefs of Le Cordon Bleu understand that, and offer you this selection of three refined yet easy to make amuse-bouches.

Read the recipes

 
 

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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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Find a selection of unique christmas gift ideas in Le Cordon Bleu Boutique online. Discover many culinary publications, fine food and professional equipment: signed knives, cuisine and pastry utensils, accessories, table ware, Chefs clothing and tasteful gourmet gifts.

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