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Le Cordon Bleu Newsletter
July 2013
Le Cordon Bleu wishes you a happy Bastille Day
Le Cordon Bleu Paris opens its doors to food enthusiasts
A first in Kazakhstan!
Last call to register!
Discover the book of Fortunato da Câmara, HEG Graduate
Master French culinary technique
Tomato trio
Le Cordon Bleu wishes you a happy Bastille Day
July 14

To celebrate this event, Le Cordon Bleu Chefs share a typical French recipe: Coq au vin! 
Coq au vin literally means 'Rooster in wine', but tough roosters have given way to tender roasting chickens in most French homes today. Slow cooking in full bodied red wine produces a rich, deep-flavored dish.

View recipe

Le Cordon Bleu Paris opens its doors to food enthusiasts
In July and August 2013

Visit Paris, and take the opportunity to participate in a cuisine or pastry demonstration by a Chef from Le Cordon Bleu. These demonstrations are part of Le Cordon Bleu culinary arts program. The ambiance is studious but very convivial. Places are limited, do not miss the chance!

Download the planning

A first in Kazakhstan!
For Le Cordon Bleu

Le Cordon Bleu will be in Kazakhstan, for the first time in its history, to promote French gastronomy. Le Cordon Bleu London Chef Instructor, Eric Bédiat, will give master classes from July 4 to 14, 2013 to Chefs from prestigious hotels such as the Ramada Plaza with Chef Lyazat Nurtaeva in Astana and the Royal Tulip in Almaty with Chef Klara Aldesha.

Read more

Last call to register!
Wine and management program

Le Cordon Bleu Paris offers you the opportunity to become an expert in the wine business. This 9-month program focuses on enology, wine business and technology, study of viticultural countries, and includes food and wine pairing sessions, vineyard visits and a 6-week stage!

A real stepping stone to enter the wine universe!

Watch the video
Learn more about the program
Download the brochure

Discover the book of Fortunato da Câmara, HEG Graduate
The mysteries of the Priest of Priscos and other curious and delicious stories on gastronomy

This book is not a book on history, nor a culinary book. It is a book in which food critic Fortunato da Câmara tell us unknowned stories and tasting curiosities about 80 specialties and ingredients that we enjoy with pleasure on a daily basis, without questioning about them. The HEG program provided Fortunato with lots of information linked to tasting, which he often uses in his job, and he has also been able to punctuate some texts of this book, with his newly-acquired knowledge.

Read more

Master French culinary technique
Cuisine and Pastry diplomas

Are you planning an International career in catering? Do you want to develop your culinary skills? Le Cordon Bleu Paris offers you the opportunity to register to a 6 to 9 month Cuisine or Pastry diploma.

Next sessions start in November 2013 and January 2014

Download the brochure
Learn more about the Cuisine Diploma
Learn more about the Pastry Diploma

Tomato trio

In France, summer is the perfect time to try all the different varieties of tomato available. This tomato trio recipe includes six different types with varied shapes and colors.

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

This small, pocket size (10 x 15 cm), notebook is perfect for noting ideas, recipes and Chef tips! White paper for ease of writing (100 pages), a hardback cover and Le Cordon Bleu bookmark, it also includes an elastic fastening.


Le Cordon Bleu joins with G D Goenka University

Wine and Management Program: Le grand cru 2013!

Latest Recipes

Smoked salmon wrapped poached egg, baby spinach salad and grain mustard vinaigrette

Choux pastries filled with lemon and basil cream

Coronation Chicken (cold)

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