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Le Cordon Bleu Newsletter
Paris
February 2013
Happy Valentine's Day!
Beyond the World Pastry Cup and the Bocuse d’Or
Hautes Etudes du Goût - New Video
New! France and its cheese producing regions: an overview
Immerse yourself in the world of gourmet books
Meet Alexandro Youri Hamacher, Grand Diplôme 2004
Langoustine phyllo pastry rolls, basil, mango and ginger chutney
Happy Valentine's Day!
From Le Cordon Bleu

For this special day, Le Cordon Bleu Chefs shared a delicious recipe : Soft-centered chocolate cake, strawberry coulis and caramelized pistachios.

This molten chocolate dessert is the ultimate in decadence to impress your loved one this Valentine's day.

Read the recipe

 
Beyond the World Pastry Cup and the Bocuse d’Or
Sirha 2013

The largest meeting of Chefs and professionals of the gastronomy world took place in Lyon from January 26 to 30, 2013. France was the winner of both the World Pastry Cup and the Bocuse d’Or. After the competitions, several teams came to Le Cordon Bleu Paris for exceptional demonstrations.

Read more and discover the pictures

 
Hautes Etudes du Goût - New Video
an unprecedented gastronomic experience

Discover the video of the “Note by Note” dinner that was held last October at the Le Cordon Bleu school in Paris as part of the Haute Etudes du Goût.

Watch the Video

 
New! France and its cheese producing regions: an overview
Conference

During this special conference, Vincent Marcilhac will introduce you to the wide variety of French cheeses through the historical and the geographical aspects of the places where they are produced, in order to better understand their specificities. (places are limited, reserve now!)

More information about this event

 
Immerse yourself in the world of gourmet books
Stop by and visit us at the Paris Cookbook Fair!

Le Cordon Bleu will be taking part in the fourth annual Paris Cookbook Fair, organized by Gourmand International, to take place at the Carrousel du Louvre from the 22 to 24 February, 2013. Throughout the three-day festival, prestigious Chefs, writers, photographers and publishers from all over the world will gather together to network and negotiate the selling of book rights.

Learn more about this event

 
Meet Alexandro Youri Hamacher, Grand Diplôme 2004
Success Story

Alexandro’s culinary journey began in 2003 when he decided to register for the Grand Diplôme program at Le Cordon Bleu Paris. Mulitlingual Alexandro’s passion for cuisine and discovering other cultures also led him to Italy and Thailand where he obtained diplomas in the Cuisine of these countries.

Discover his story

 
Langoustine phyllo pastry rolls, basil, mango and ginger chutney
Recipe

Delight your senses with this creative recipe – a daring combination of the delicate taste of langoustines with exotic-flavored chutney.

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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Videos

Le Cordon Bleu Paris
Presentation Video

La Boutique

Exceptionnal sale at Le Cordon Bleu Paris school on Tuesday 12 February

Events

Le Cordon Bleu Scholarship for the 2013 Hautes Etudes du Goût


Le Cordon Bleu will be taking part in the 18th annual GAST Trade Fair in Split, Croatia


Le Cordon Bleu participates in the first Istanbul Sirha Exhibition


Latest Recipes

Saffron poached halibut fillet, baby vegetables and aioli


Tangy langoustine and crunchy seasonal vegetable soup


Shortbread with Jazz apple and Manuka honey, yogurt cream and sorbet

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