Le Cordon Bleu Paris newsletter - January 2016

Happy New Year!

A new website for the New Year

We are delighted to present our brand-new website. Its design makes it easy to navigate and therefore to find all the information you are looking for.

VISIT OUR WEBSITE

Become a pastry chef

Have you always dreamed of becoming a top pastry chef? Our job profile will give you the opportunity to learn more about this job which combines creativity and precision.

Read the job profile

Open house event

An open house event will take place on January 23. Come and visit the school and learn about our programmes. We will be delighted to answer all your questions.

Success story, recipe and bread course

5 questions for Guillaume Gondinet

Wine and Management Programme alumnus Guillaume Gondinet was awarded his diploma in 2013 and went on to open his own business in the wine industry. He tells us all about what he did before being awarded his diploma and his future plans.

Truffle glazed langoustines, spelt and horn of plenty mushroom ‘risotto’

Spelt is a wheat based whole grain which has a sweet, nutty taste. It stays fluffy and distinct when cooked, creating a nicely al dente texture for a ‘risotto’ style dish. This creation using trompette mushrooms, truffles and langoustine is lavish and delicious.

See the recipe

January workshops

Boulangerie is our Gourmet Courses star of the show in January. Learn how to make your own freshly baked pastries and different types of bread during our Making your own Bread workshop.

Let's BAKE