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Techniques - Technique: Filleting round fish

A certain amount of skill is required when filleting fish to make sure the fillets are removed in the correct way. Follow the Le Cordon Bleu Chefs technique to perfectly fillet your fish.

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Techniques - Technique: Preparing Pasta dough

Learn how to make pasta dough so you can appreciate the flavor and quality of fresh pasta.

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Local News - Le Cordon Bleu Madrid collaborates with the first edition of MasterChef contest in Spain

Le Cordon Bleu, the International School of reference in Haute Cuisine, collaborates with the Spanish edition of MasterChef by training its contestants and granting scholarships for the top three finalists. The TV talent show that launches Television Española brings together 15 candidates competing for becoming professional chefs. Once again, Le Cordon Bleu and MasterChef cooperate in this successful TV format as already been done in the Chinese and Australian edition, among others.

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Techniques - Technique: Preparing and cooking green asparagus

To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique!

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Local News - A voyage of discovery in the Rhone Valley vineyards with the Wine and Management students

As part of the Wine and Management diploma, students go on a number of educational trips to French vineyards. We accompanied them during one such visit to the Rhone Valley, with Franck Ramage, Head of the Wine Department

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Local News - Le Cordon Bleu Alumni challenge MasterChef China finalists

On March 27, Le Cordon Bleu put Masterchef contestants to the test. Five Le Cordon Bleu alumni, Bonnie So, Alexandro Hamacher, Sammi Chung, Weimar Gomez, Daniel Menezes, teamed up to challenge MasterChef China finalists. Chef Bruno Stril from Le Cordon Bleu Paris school coached the team.

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Local News - In the Kitchen with Le Cordon Bleu

Our most recent publication, “In the Kitchen with Le Cordon Bleu,” is an exciting collection of 100 exceptional recipes contributed by the Chefs of Le Cordon Bleu.

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Local News - An introduction to Japanese Cuisine at Le Cordon Bleu Paris

On the 8th March 2013, Le Cordon Bleu Paris was honored to welcome two Japanese guest Chefs, Nishizawa Tatsuo, a Chef instructor from Hattori School and Chef Semboshi Norihisa, a Le Cordon Bleu alumni.

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Techniques - Technique: The best way to prepare choux pastry dough

Adapt this version of choux pastry dough using the ingredients shown in the recipe of your choice.

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Local News - Le Cordon Bleu Paris certificate and diploma Ceremony

To celebrate this occasion, students and their guests were invited to the prestigious Shangri-La Hotel in Paris. For this special day, Chef Pascal Niau accepted to be the patron of the class.

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Program Highlights - New! Art in the plate and gastronomy

The art of dining applies also to what is to be found in one’s plate... Anne Kolivanoff invites you to discover the origins of gastronomy, the first restaurants and their menus, as well as 'artist' cooks and their cookbooks, with numerous illustrations

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Local News - Hélène Maingueux and Gaëtan Fiard, will represent France in the Mondial des Arts Sucrés in 2014

Hélène Maingueux, a Le Cordon Bleu Paris alumni and Gaëtan Fiard, first chef de partie at Le Diane - Hôtel Fouquet’s Barrière, have been selected to represent France in the “Mondial des Arts Sucrés”, the International Confectionery Art Competition, in 2014.

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Food And Wine Pairing - Food and Wine Pairing: AOC Savennières moelleux 2011 - Château d'Epiré

Pairing based on the langoustine phyllo pastry rolls, basil, mango and ginger chutney recipe

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Techniques - Technique: Clarifying Butter

Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed.

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Local News - Advanced Studies in Taste program presentation in Hong Kong

Peter Chiu, HEG Alumni (2009) will introduce you to this unique, multi-disciplinary program which covers the major aspects of the world of taste, gastronomy and the art of fine dining.

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Local News - Wine and spirits initiation - Evening courses

Le Cordon Bleu offers a Wine and Spirits initiation to all who would like to awaken their taste buds to enjoying wine. This introduction to the world of wine appreciation, is directed by French professionals and focuses on a variety of themes which are illustrated by specifically chosen wines.

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

The largest meeting of Chefs and professionals of the gastronomy world took place in Lyon from January 26 to 30, 2013. The most important international culinary competitions were hosted during this fair. France was the winner of both the World Pastry Cup and the Bocuse d’Or.

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Local News - New Video on the Hautes Etudes du Goût - 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 or Advanced Studies of Taste program.

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Program Highlights - New! France and its cheese producing regions: an overview

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.

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Program Highlights - New: Are Beer and Gastronomy compatible?

Participate in a conference to discover how beer contributes to gastronomy as a whole, both in cooking and when paired with food that is appreciated by gastronomes.
This conference will be held on January 22, 2013.

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Program Highlights - Le Cordon Bleu Scholarship for the 2013 Hautes Etudes du Goût

Le Cordon Bleu International is proud to announce the 2013 Hautes Etudes du Goût scholarship, which will substantially help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programs.

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Local News - Le Cordon Bleu at Sirha 2013

Le Cordon Bleu participates in the Sirha exhibition - January 26-30, 2013 (Salon International de la Restauration, Hôtellerie et Alimentation). This event hosts the famous Bocuse d'Or and World Pastry Cup competitions as well as a series of culinary demonstrations and conferences linked to the world of gastronomy.

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Local News - Exceptional Sale at Le Cordon Bleu Paris School

Le Cordon Bleu invites all food enthusiats to an Exceptional Sale, on Thuesday February 12, at Le Cordon Bleu Paris School

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Local News - Le Cordon Bleu Paris Certificate and Diploma Ceremony

Le Cordon Bleu Paris Culinary Arts Diploma graduation ceremony took place on December 20.

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Local News - Do you speak wine?

Le Cordon Bleu offers a Wine and Spirits program to all who would like to awaken their taste buds to enjoying wine.

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Local News - Le Cordon Bleu sponsors MasterChef
and launches the Alumni Association in China.

On December 17, 2012 at the Four Seasons Hotel Pudong in Shanghai, Le Cordon Bleu announced its support for MasterChef season II, and the official launch of the Le Cordon Bleu Alumni Association in China.

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Local News - Le Cordon Bleu Scholarship for the 2013 Hautes Etudes du Goût

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Local News - Le Cordon Bleu International Chefs, members of the World Pastry Cup and Bocuse d’or teams

More than 12,000 chefs from 130 countries come together for the famous World Pastry Cup and the Bocuse d'or.

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Local News - Le Cordon Bleu Students Prize - Gourmand Awards France 2012

On 29th November, 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.

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Local News - Le Cordon Bleu, Partner of Le Grand Tasting 2012

The seventh edition of Le Grand Tasting will be held at Carrousel du Louvre.

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Local News - Le Cordon Bleu Paris Graduation Ceremonies

Le Cordon Bleu Paris Culinary Arts Diploma graduation ceremony took place on November 16th.

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Local News - An evening in honor of Le Cordon Bleu Paris alumni

On November 12, Le Cordon Bleu Paris held a cocktail reception in honor of the schools alumni.

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Techniques - Technique: Cleaning mussels

Whether cultivated or wild, mussels must be carefully cleaned before being cooked

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Seasonal Ingredients - Mussels

Mussels are small molluscs with shells ranging in color from dark blue or black to brown on the outside and pearly silver on the inside.

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French Regions - Brittany

Brittany is a peninsula on the extreme west of France that stretches along the English Channel and the Atlantic coast.

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Local News - New Le Cordon Bleu Europe online boutique

Visit our new online boutique! This latest user friendly and contemporary version will appeal to all gourmet enthusiasts!

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Local News - Gastronomy and Football in support of Research!

Five award-winning chefs prepare a Franco-Brazilian dinner on behalf of the Pelé Little Prince Research Institute, Curitiba, Brazil.

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Local News - Thomson & Scott - Beautifully crafted wines and champagnes

Thomson & Scott searches out beautifully crafted wines and champagnes for those who want to drink something rare and delicious but designed and delivered with a new, young and vibrant approach to wine.

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Local News - Le Cordon Bleu plays the Note

On October 2012, Le Cordon Bleu Paris prepared an exceptional dinner to present Note by Note cuisine concept to Hautes Etudes du Goût program students (HEG, Université de Reims Champagne Ardennes), in the presence of Hervé This, the physical-chemist and the co-creator of molecular gastronomy.

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Techniques - Technique: The best way to line a tart pan with pastry

Lining a tart pan correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

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Seasonal Ingredients - Pear

There are a great number of different pear varieties, such as Williams, Doyenne de Comice and Conference, all of varying shapes and colors for specific uses in both sweet and savory preparations.

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French Regions - Charentes

Situated in the West of France, the Charentes covers two departments of the Poitou-Charentes region: Charente and Charente-Maritime.

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Local News - The guests of the month

Le Cordon Bleu Paris had the pleasure to welcome four guests during the past month.

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Local News - Chef Miguel Quezada winner of the “Trophée Passion” competition of the Académie Culinaire de France

Chef Miguel Quezada, executive Chef from “Le Cordon Bleu Casa de Francia” restaurant in Mexico City was the winner of the seventh Trophée Passion competition on October 8, 2012. This renowned competition was originally developed by Gerard Dupont, and this year was chaired by Thierry Marx, Head Chef of the Mandarin Oriental. Nine finalists Chefs from around the world took part of the contest.

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Local News - International final of the « Meilleur Jeune Chef Rôtisseur » 2012 - The French candidate, Jonathan Moncuit won the silver medal

The international final of the « Meilleur Jeune Chef Rôtisseur » competition 2012, organized by the Chaîne des Rôtisseurs, was held in Berlin on September 14th, 2012. Christina Merz, a German competitor, won the competition. The Frenchman Jonathan Montcuit was placed second overall, and was in first position after the technical part of the competition.

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Local News - Le Cordon Bleu opens its doors in New Zealand

Le Cordon Bleu, the renowned international culinary arts institution, will be officially opening today in the city of Wellington, New Zealand. This is a joint venture between Le Cordon Bleu International and the institutions WelTec and UCOL.

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Local News - Le Cordon Bleu students celebrate after winning the "Interschools Mistura 2012" competition

Le Cordon Bleu Peru students won the Interschools Mistura competition at the most important international culinary festival in Latin America, which took place in Lima between 7th and 16th September.

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Local News - A special presentation of the new Master of Gastronomic Tourism, Paris

Le Cordon Bleu is proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism, an exciting new online post graduate degree from Le Cordon Bleu and Southern Cross University.

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Local News - Exceptional Sale at Le Cordon Bleu Paris School

Le Cordon Bleu invites you to an exceptional Sale, on Thursday October 11th, at Le Cordon Bleu Paris School. During one day, save up to 30 % on la boutique products.

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Techniques - Technique: Preparing a whole breast of duck

The breasts are the best part of the duck. The French word “magret” is used to describe the duck breast taken from a Mulard or Barbary duck raised for its foie gras.

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Seasonal Ingredients - Cep (Porcini) mushroom

The cep (porcini) mushroom is synonymous with autumn and widespread in Bordeaux-style cuisine.

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French Regions - Bordeaux

Bordeaux is a French region situated in Aquitaine which corresponds to the Gironde department. It is bordered by the Atlantic ocean, and its capital is the town of Bordeaux, the worldwide wine reference.

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Local News - Discover Warren Lobo experience, a “Hautes Etudes du Goût” program student.

" The HEG program was an eye-opener for me, and extended well beyond the scope I imagined it would. While it is filled with extremely enjoyable and relevant events and excursions - not to mention an abundance of exquisite food experiences - make no mistake: it is an intensive and rigorous program that offers an array of diverse subjects and ideas all related to aspects of food and wine production in France..."

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Local News - Herve This brings molecules to the dinner table! A radio program recorded at Le Cordon Bleu Paris school.

Le Cordon Bleu Paris welcomed Hervé This, French chemist and co-inventor of molecular gastronomy, as part of the Hautes Etudes du Goût program, for a conference on a new trend: Note by Note. During the conference, Chef Philippe Clergue (Chef Instructor, Le Cordon Bleu Paris) illustrated this new trend with a culinary demonstration.

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Local News - “ Discord in the identity of food” – discover a fascinating extract from Jean Paul Branlard course

GM foods, nitrates in the water used in drinks, salmonella in eggs, listeria in cheese, dioxin in chickens …a day doesn’t go by without the media terrorizing us. A jurist in gastronomy isn’t put off by food scaring. Jean Paul Branlard reveals an extract of his lesson, "Law, Food and Gastronomy" taht is taught in Hautes Etudes du Goût program, to all who are interested in an introduction to this topic.

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Local News - Chef Nicolas Jordan, winner of the 2012 Challenge des Mains d’Or competition

For the 30th anniversary of this competition, each participant prepared an ice sculpture or showpiece that served as support for a frozen entremets representing the theme “Jules Verne”.

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Techniques - Technique: Peeling chestnuts

Chestnuts have a hard, brittle shell and papery skin, both of which should be removed. Through different techniques, Le Cordon Bleu Chefs show you how.

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Seasonal Ingredients - Chestnuts

The chestnut is a fruit with a shiny brown casing that comes from the sweet chestnut tree. It is surrounded by a thick husk with long, sharp, needle-like spikes.

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French Regions - Corsica

Corsica is a mountainous French island in the Mediterranean sea, to the far South-East of France, beneath Italy. Its nickname is the "ÎIe de Beauté", thanks to its beautiful landscape made up of mountains, sea and its high levels of sunshine.

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Local News - Culinary Photography Workshops at Le Cordon Bleu Paris

Le Cordon Bleu Paris will participate in the 2012 International Festival of Culinary Photography. This year, the theme of the festival is "The Egg". Two photography workshops will be organized at Le Cordon Bleu Paris School.

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Local News - Celebrating inspirations from the source

Le Cordon Bleu will participate in the “100% Antipodes” dinner organized by Omnivore for the soon to be launched “Bonheur est dans l’Assiette”, a documentary series to be aired on ARTE. Two of the Chefs ‘starring’ in the series, Chef Luke Burgess and Chef Arnaud Daguin will organize the dinner. They will be assisted by Cordon Bleu students under the supervision of Chef Instructor Philippe Clergue.

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Local News - Le Cordon Bleu Paris graduation ceremonies

Le Cordon Bleu Paris Certificates and Diplomas graduation ceremonies were held on August 30 and 31, 2012. For this special day, Celebrity Chef Christian Constant accepted our invitation to be class patron.

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Local News - Wine and spirits initiation program

Le Cordon Bleu offers a Wine and Spirits program to all who would like to awaken their taste buds to enjoying wine. This introduction to the world of wine appreciation, is directed by French professionals and focuses on a variety of themes which are illustrated by specifically chosen wines.

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Local News - Award to Mr. André Cointreau by Mr.Toshizo Ido, Governor of the Hyogo Department

Mr Toshizo Ido, Governor of the Hyogo Department awards Monsieur André Cointreau, President of Le Cordon Bleu International, a distinction for his contribution to developing in business and friendships between Japan and France.

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Our Programs - "Wine and Management at Le Cordon Bleu" an article from l'Hotellerie Restauration

In September 2011, Le Cordon Bleu launched its diploma in Wine and Management. The 2011-2012 vintage is made up of twenty students who, until June 2012, will are under the expert instruction of Franck Ramage.

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Local News - Discover the art of vegetarian cooking in Paris!

The brand new guide “A Vegetarian in Paris” takes the lid off vegetarian food in the French capital. Discover a selection of the best address in Paris, from traditional restaurants to ethnic eateries, while taking in gourmet food stores and cookery courses on the way.

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Local News - Le Cordon Bleu Paris on Taiwanese TV, a documentary from CTITV

In May 2012, Le Cordon Bleu Paris welcomed the Taiwanese chain, CTITV. Discover a day in the life of a student, Le Cordon Bleu Chefs, our courses ...

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Print Media - Le Cordon Bleu London, by Ega Magazine

In this article, discover pictures and information about Le Cordon Bleu London new campus

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Local News - Congratulations to Sophie Thillaye du Boullay Winner of the Le Cordon Bleu 2012 Scholarship for the Hautes Etudes du Goût (HEG) program

Sophie Thillaye du Boullay is the winner of the scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.

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Local News - Le Cordon Bleu welcomes Back Daren Chin for a culinary demonstration

Le Cordon Bleu Paris welcomed March 2012 Grand Diplôme graduate Darren Chin for a culinary demonstration. Originally from Kuala Lumpur, Malaysia, Darren worked in the kitchen of his father’s business, Dave’s Deli, for more than 10 years. Having had no previous culinary training, he decided to enroll at Le Cordon Bleu in March 2011.

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Print Media - Autumn Trainnings, Le Journal du Pâtissier (France)

This article reveal top adresses to learn Cuisine and Pastry in France

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Print Media - Les entremets de l'été, Le Journal du Pâtissier (France)

Les pâtissiers adhérents de Paris Ile de France en ont désormais l'habitude.
La Fédération des Pâtissiers de Paris -Ile-de-France, présidée par Yves Devaux, organise un stage sur les entremets de Tete a la fm du printemps et un stage sur les bûches à l'automne. C'est au Cordon Bleu que la formation s'est déroulée, en partenariat avec les Griottmes Peureux, Picourt Cabis et l'Ecole du Cordon Bleu P

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Print Media - Asian Pastry Cup , L'Australie détrône Singapour, Le Journal du Pâtissier (France)

C'est donc l'Australie qui remporte l'Asian Pastry Cup devant les équipes de Malaisie et de Singapour gagnante des trois précédentes éditions de l'Asian Pastry Cup. La Nouvelle Zélande, participant pour la première fois a l'événement, est arrivée 4e et se qualifie ainsi pour la Coupe du Monde de la Pâtisserie de Lyon 2013.

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Local News - "Thai Select" chefs day & Le Cordon Bleu

H. E. Mrs Yingluck Shinawatra, Prime Minister of the Thai government was on an official state visit to Paris on July 20th. The Royal Embassy of Thailand in Paris wanted to make the most of this visit by organizing an event focusing on Thai cuisine in France and promoting « Thai Select » certification.

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Online Media - Partnership between Le Cordon Bleu and the University of Özye?in

Le Cordon Bleu School and Özyegin University have signed a cooperation agreement for the opening of Le Cordon Bleu School in Istambul, Turkey, in October 2012.

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Techniques - Technique: Vinaigrette

Discover the secrets to making the perfect vinaigrette!

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Seasonal Ingredients - Normandy Camembert

Internationally renowned as one of the best French cheeses, Normandy is proud of its Camembert. Available year round, Camembert is made from unpasteurized cow’s milk; it is hand-ladled and has a soft center and a white mold crust.

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French Regions - Normandy

Products from both the land and sea are famous in this region. The sea and fresh waterways provide an abundant and varied supply of fish and seafood, and the quality of the soil means a range of fruit and vegetables can be produced here.

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Local News - A Historical Gala Dinner In Chongqing

On July 6 2012, a Gala Dinner was organised for the first time by Le Cordon Bleu in the city of Chongqing, China. In partnership with the Sheraton Hotel, the dinner honored French Cuisine with an exceptional tasting menu designed and prepared by Chef Eric Bediat, a Le Cordon Bleu London teaching chef.

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Local News - A Historical Gala Dinner In Chongqing

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Local News - Open House at Le Cordon Bleu Paris

Discover Le Cordon Bleu Paris professional programs during the Open House! You will have the opportunity to attend a demonstration, tour the school, talk to our distinguished Master Chefs, meet our students and discover what Le Cordon Bleu Paris has to offer you.

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Local News - Le Cordon Bleu Paris welcomes the Alliance Française Directors

On Tuesday, July 3rd Le Cordon Bleu Paris welcomed the new Alliance française directors. The evening included a culinary demonstration by Chef Philippe Clergue and Chef Nicolas Jordan and provided an opportunity to discuss future projects.

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Local News - Exceptional Sale at Le Cordon Bleu Paris School

Exceptional Sale for all food enthusiasts, on Thuesday July 24th, at Le Cordon Bleu Paris School

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Local News - A day in favor of Handicap & Liberté

On June 24 2012, the association Handicap & Libertés organized a day of solidarity in the prestigious Maison de l'Amérique Latine.

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Techniques - Technique: Peeling and de-germing garlic

This month, discover Le Cordon Bleu Chefs peeling and de-germing garlic technique!

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Seasonal Ingredients - Garlic

Garlic is a bulbous plant from Central Asia which is used as an aromatic element in the culinary world. It is the most pungent and spicy member of the bulb family, but the flavor sweetens and mellows when cooked.

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French Regions - The Niçard Country

The Niçard Country, or County of Nice, with Nice as its capital, is situated in the PACA region (Provence, Alps, Côtes d’Azur), of south-eastern France. Bordered by the Mediterranean Sea and set against the backdrop of the Alps, it attracts many tourists; its charm and history is characteristic of Mediterranean cities.

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Local News - Le Cordon Bleu Paris welcomes the Deputy Minister of Commerce of Thailand

On Mai 19th 2012, Le Cordon Bleu Paris was honored to welcome Mr Poom SARAPOL, Deputy Minister of Commerce of Thailand, accompanied by a delegation of 10 people.

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Local News - A total immersion in the fascinating world of Note by Note Cuisine!

To highlight the Haute Etudes du Goût (Advanced studies in taste) program, Le Cordon Bleu Paris, is offering a unique opportunity to participate in a one-day initiation course dedicated to the new “Note by Note” culinary concept.

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Techniques - Technique : Kneading dough

Kneading is very important to distribute the yeast and allow gluten to develop

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Seasonal Ingredients - Yeast

Yeast is a microscopic mushroom that accomplishes fermentation by producing enzymes and is used as a leavening agent in a variety of types of dough.

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French Regions - Franche-Comté

Franche-Comté is situated on the Swiss border and its capital is Besançon. The region is made up of four departments: Doubs, Jura, Haute-Saône, and Belfort.

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Local News - Le Cordon Bleu Paris graduation ceremonies

Le Cordon Bleu Paris Certificates and Diplomas graduation ceremonies took place on June 7 and 8, 2012.

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Local News - Le Cordon Bleu Paris "Art, Science et Management du Vin" Diploma graduation ceremony

Le Cordon Bleu Paris Wine and Management (Art, Science et Management du Vin) Diploma graduation ceremony took place at the prestigious private club “Le Cercle de l'Union Interalliée” on June 1, 2012.

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Local News - Perfecting Skills Program for Fromageries Bel

This April, Le Cordon Bleu Paris had the honor of welcoming the three winners of the first ever pastry competition organized by Bel Group in Korea.

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Online Media - Chef Frédéric Lesourd Jury member at the 35th World Association of Chef Societies’ (WACS) Congress, AsianCorrespondent.com

Frédéric Lesourd will participate in the 35th World Association of Chef Societies’ Congress, to be held in the city of Daejon, South Korea, from May 1 -5, 2012.

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Local News - Chef F. Lesourd Jury member at the 35th World Association of Chef Societies’ Congress

Chef Frédéric Lesourd will participate in the 35th World Association of Chef Societies’ Congress, to be held in the city of Daejon, South Korea, from May 1 -5, 2012.

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Local News - Don't miss the chance to win Le Cordon Bleu scholarship for the Hautes Etudes du Goût program !

Le Cordon Bleu International has recently announced that it will award the most motivated and promising applicant an attendance scholarship for the the 'Hautes Etudes du Goût' program.

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Techniques - Technique - Making savory jelly

A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set.

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Seasonal Ingredients - Asparagus

As springtime steadily approaches, seasonal ingredients start to appear in French markets. However, they will only be available for a few months, and so it's a great idea to make the very best of them.

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French Regions - Touraine

Touraine is an historic French province situated in the Loire valley between the Indre-et-Loire department, part of the Loire-et-Cher department, and part of the Indre. The city of Tours is the regional capital.

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Local News - Paris Gourmand

Le Cordon Bleu Paris was honored to welcome a group of Parisian master craftspeople - butchers, charcutiers, bread makers, cheese makers, and pastry chefs - for the launch of "Paris Gourmand" on April 2.

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Local News - Le Cordon Bleu 2012 scholarship - Hautes Etudes du Goût Program

Le Cordon Bleu International is proud to announce a new scholarship, one which will substantially assist the successful applicant to attend one of Le Cordon Bleu’s most prestigious courses: Hautes Etudes du Goût.

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Local News - Exceptional Sale at Le Cordon Bleu Paris School

Exceptional Sale at Le Cordon Bleu Paris School, for all food enthusiasts

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Local News - "Wine and Management at Le Cordon Bleu" an article from l'Hotellerie Restauration

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Local News - MasterChef Ukraine TV Show Winner Svitlana Sheptukha, her experience at Le Cordon Bleu Paris

Svitlana was born in Donetsk, 800 km from Kiev. Before the Ukrainian Master Chef adventure, Svitlana worked as an accountant. She never dreamed she would be selected as a candidate for the competition; however, her passion for cooking made her one of the 20 participants from a casting that started with 10 000 people.

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Local News - Le Cordon Bleu Paris welcomes you at its next Open Houses

You will have the opportunity to attend a demonstration, tour the school, talk to our distinguished Master Chefs, meet our students and discover what Le Cordon Bleu Paris has to offer you.

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Local News - World flavors at Le Cordon Bleu Paris

Le Cordon Bleu puts the spotlight on Singaporean, Indian, Patagonian and Peruvian Cuisines.

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Local News - Le Cordon Bleu Paris graduation ceremonies

Le Cordon Bleu Paris graduation ceremonies took place on March 20 and 21, 2012. Students who passed basic and intermediate levels received their certificates in a ceremony that took place at the school.

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Seasonal Ingredients - Chocolate

The origin of chocolate dates back to ancient civilizations and, before becoming food for human consumption, chocolate was considered the food of the Gods.

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French Regions - Lorraine

Lorraine, whose capital is Metz, is a region in the North-East of France. It is the only French region which borders three countries: Belgium, Luxembourg and Germany.

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Online Media - The Le Cordon Bleu experience, by Devagi Sanmugam (Singapour)

When I was younger, I used to dream of going to the Le Cordon Bleu to do a 2-3 years culinary course. Everytime I met a chef who had studied there I would look at him in awe and wanted to hear his studying experience there. And I have met and spoken to many over the years and it is true that many of the graduates there do work in many Michelin star hotels in France and other parts of the world.

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Local News - "SOMTUM", by Le Cordon Bleu Dusit School in Thailand, winner "Best Book in the World" at the Gourmand CookBook Awards.

The new Le Cordon Bleu cookbook “SOMTUM: a Meeting of Flavours, Tastes and Cultures” has been awarded for Best in the world in the Gourmand World Cookbook Awards in the Asian category.The winners were announced on March 6 at the Folies Bergères Theatre in Paris.

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Local News - Goodbye Chef Thivet!

On Wednesday February 29, 2012, Le Cordon Bleu Paris bid an emotional farewell to one of our star Chefs, who is now retiring - Chef Marc Thivet.

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Local News - "SOMTUM", by Le Cordon Bleu Dusit School in Thailand, nominated "Best in the World" in the Gourmand World Cookbook Awards

The new Le Cordon Bleu cookbook “SOMTUM: a Meeting of Flavours, Tastes and Cultures” has been nominated for Best in the world in the Gourmand World Cookbook Awards in the Asian category.

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Local News - World Cuisines at Le Cordon Bleu Paris

In order to celebrate the international culinary talent that the CookBook Fair brings to the fore, prestigious chefs and consultants have been invited to the Le Cordon Bleu Paris Academy to carry out demonstrations and conferences during the same week.

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Seasonal Ingredients - Burgundy wines

The Burgundy vineyard, which covers an area 250 km long by 30 km wide, is found in the east of France, to the north of Chablis and to the south of Maçonnais.

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French Regions - Burgundy

Burgundy is an historical French region situated between the Parisian basin in the north, the Saône in the east and the massif central in the south. It is made up of 4 departments: Yonne, Côte-d’Or, Nièvre and Saône-et-Loire.

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Local News - Le Cordon Bleu Paris student Darren Chin wins the Délifrance Sandwich World Cup

The Sandwich World Cup organized by Délifrance took place on February 14 at the Paris School of Bakery and Pastry (EBP).

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Local News - Exceptional Sale at Le Cordon Bleu Paris School

Exceptional Sale at Le Cordon Bleu Paris School, for all food enthusiasts

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Local News - Jonathan Moncuit – Winner of the National “Jeune Chef Rôtisseur” competition 2012

Jonathan Moncuit, a young chef from the Le Moulin de Mougins – a restaurant with one Michelin star - in the Alpes Maritime, is the winner of the French national «Jeune Chef Rôtisseur» competition organized by the Chaîne des Rôtisseurs France. The competition took place at Le Cordon Bleu Paris and was supervised by Le Cordon Bleu Chef Instructor and Culinary Advisor to La Chaîne des Rôtisseurs, Philippe Clergue and by Ms Claire Veaux, in charge of Chaîne des Rôtisseurs competitions.

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Local News - From Molecular Cuisine to Cuisine Note to Note.

Every year, the diner Note to Note takes place at Le Cordon Bleu Paris during the Hautes Etudes du Goût program. The diner “Note to Note” is prepared by Le Cordon Bleu chefs (assisted by the students) in collaboration with Hervé This.

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Local News - Cocktail for the International Symposium of the Fondation Alliance française.

This year the cocktail which closed the annual symposium of the Fondation Alliance française was organized in a magic place, the Museum of Arts Forains de Paris.

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Local News - Pâtisserie and Baking Foundations

Unravel the secrets of pastry-making with “Pâtisserie and Baking Foundations”, the new book from Le Cordon Bleu

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Local News - Le Cordon Bleu participates in the Studyrama Student Fair in Paris

Le Cordon Bleu Paris will participate in the Paris Student Fair STUDYRAMA for the Tourism and Catering industries, and will present its programs on Culinary Arts, and Wine and Management.

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Techniques - Technique - making meringue

There are three types of meringue: french meringue, italian meringue and swiss meringue, and all three have different uses: petits-fours, parfaits, iced soufflés, dacquoises, tart or cake toppings or simply for dessert decoration.

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Seasonal Ingredients - Champagne

ituated to the east of the Ile de France region, Champagne is one of the regions of France which produces a highly refined sparkling wine with world renown.

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French Regions - Champagne

Champagne is a region to the East of the Ile-de-France. It covers the Aube, Marne, and Haute-Marne departments. Reims -- the "City of Coronations" -- is the capital of the region.

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Local News - Le Cordon Bleu participates in the 2012 Sirha Geneva exhibition (5-7 February 2012)

Sirha Geneva is a Swiss-French exhibition for restaurant, hotel and food business professionals. The exhibition brings together more than 31,000 establishments including 17,000 restaurants and 5,300 hotels.

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French Regions - Périgord

Périgord is situated in the Aquitaine region (South West France), and makes up the most of Dordogne department, with Périgueux as its capital.

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Techniques - Opening and preparing scallops

In France, scallops – a delicious seafood delicacy greatly appreciated by the French – are in full season. Scallops can be bought without their shells, but amateurs enjoy preparing them from start to finish.

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Seasonal Ingredients - Black truffle of Perigord

There are 70 varieties of truffle in the world of varying size, shape and color.

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Our Programs - Do you speak wine?

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Local News - Discovery of the prestigious vineyards in Roussillon

As part of the Wine and Management program, students from the 2011/2012 class met the most emblematic winemakers of the Roussillon region of France.

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Local News - Sommellerie Master Class

On 26 November last, in partnership with Sopexa Singapore, Le Cordon Bleu hosted a Master Class for the winners of the 2010 ASEAN Best Sommelier competition. This contest was organized in March 2010 by Sopexa to reward the top sommeliers from Thailand, Vietnam, and Singapore.

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Local News - World Pastry Cup 2013

The pastry chefs who will represent France in the 2013 World Pastry Cup (Coupe du Monde de la Pâtisserie) were selected in December during the “Salon du Chocolat”, which was held for the first time in Lyon.

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Local News - Meeting World Association of Chefs Societies 2011

On last December 14, Le Cordon Bleu Paris took part in an evening organized by Gissur Gudmundsson, President of the WACS: World Association of Chefs Societies.

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Local News - Food and Wine Pairing

The world of gastronomy goes hand in hand with the world of wine and choosing the right wine to accompany a meal can add an extra dimension to any dining experience.

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Local News - Le Cordon Bleu Paris graduation ceremonies

Le Cordon Bleu Paris graduation ceremonies took place on December 15 and 16, 2011. The graduation for the basic and intermediate cuisine and pastry levels was held at the school.

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Online Media - The prestigious cooking school Le Cordon Bleu and its chefs interested about Slovenian Cuisine, Finance.si (Slovenia)

"The kitchen is always a source of inspiration for a new generation" says Philippe Clergue, Chef at the famous French cooking school Le Cordon Bleu , which visits Slovenia those days. On the fourth Festival cuisine of Slovenia Chef Clergue, who was a finalist in the best craftsman of France competition this year, impressed visitors with a genuine cookery demonstration.
Article in Slovenian

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Online Media - Le Cordon Bleu, Rad Dobrojem (Slovenia)

Le Cordon Bleu is the best known culinary school in the world, Julia Child, American TV chef (film Julie & Julia), is its most famous pupil. Since a hundred years, the school is attended by hundreds of thousands of cooks and chefs, who have carried the fame of the French cuisine throughout the world. Only few Slovenes attended this school.
Article in Slovenian

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Online Media - Le Cordon Bleu - RWC Cook Off (video), The Good Morning Show TVNZ (New Zealand)

Matai checks out all the action at the Le Cordon Bleu NZ vs France Culinary Match

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Online Media - Team Umaga proves NZ is a cut above, Nzherald.co.nz (New Zealand)

The knives were out just days ahead of the eagerly awaited rematch of the 2007 quarter-final against France as the two nations clashed once more, this time in a heated cook-off last night.

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Online Media - Tana Umaga's tough cook-off, All Blacks great revisits familiar French rival, Auckland Now (New Zealand)

Tana Umaga was a proven hot-stepper on the rugby field during his 79 caps in the All Blacks jersey.
And on Thursday night he showed his skills also stretched to the heat of the kitchen, helping leading Kiwi chef Al Brown to a win over a French team in Le Cordon Bleu New Zealand Culinary Match at The Cloud, on Auckland's Queens Wharf.

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Local News - Le Cordon Bleu Paris, partner of the Grand Tasting

The Grand Tasting took place on December 2 and 3 at the Carrousel du Louvre in Paris. Twenty one Wine and Management Diploma students, representing 9 countries, were responsible for serving wine for the “Master Class” and “Master Class Prestige” tastings.

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Local News - Gourmand Awards France 2011

Monday December 5 - For the 7th year running, GOURMAND - in partnership with Le Cordon Bleu - selected the best French cuisine, pâtisserie and wine books of 2011. Every year, Le Cordon Bleu students join a jury who will decide which books should be awarded the "Le Cordon Bleu Students Prize"

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Local News - Le Cordon Bleu Paris short courses, for all food enthousiasts

In addition to culinary professional programs, Le Cordon Bleu proposes a range of short courses for those with a passion for the culinary arts.

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Techniques - How to serve and eat foie gras terrine

A few points in order to appreciate the refined flavor and delicate texture of foie gras

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Seasonal Ingredients - Foie Gras

Foie gras is a jewel in the French culinary world’s crown. Eaten on special occasions, it is traditionally found at Christmas and New Year parties served either cold or hot depending on individual taste.

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French Regions - Alsace

Alsace is a region in North East France, and includes the Bas-Rhin (67) and Haut-Rhin (68) departments. Strasbourg is the regional capital. The region borders Germany and Switzerland.

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Local News - Le Cordon Bleu Paris graduation ceremonies

Le Cordon Bleu Paris graduation ceremonies took place on November 9 and 10, 2011. Mrs Harriet Welty Rochefort, journalist and writer, was the patron of the class.

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Local News - Next Open House at Le Cordon Bleu Paris

Discover Le Cordon Bleu professional programs

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Local News - Le Cordon Bleu Paris welcomes you to its Christmas Sale

Christmas sale at Le Cordon Bleu Paris for all food enthusiasts

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Local News - Culinary Festival of Ljubljana

Le Cordon Bleu is one of the partners for the 4th Culinary Festival of Ljubljana organized by Mr Rado Stojanovic (Radost - Poslovno svetovanje).

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Local News - Le Cordon Bleu Paris Alumni reunion

On October 24, Le Cordon Bleu Paris organized a special event for the development of the alumni association.

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Local News - “Note À Note” Menu For The Programme Of L’Institut Des Hautes Études Du Goût At Le Cordon Bleu School Paris

On 15 October 2011, in the presence of Hervé This, the physical-chemist and the co-creator of molecular gastronomy, Le Cordon Bleu chefs prepared a "Note à Note" menu for guests at the Institut des Hautes Etudes du Goût - HEG, Université de Reims Champagne Ardennes.

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Local News - Michelin Starred Chef Tom Aikens Adds A New Ingredient To Le Cordon Bleu London’s Life-Changing Scholarship Opportunity

Tom Aikens, Britain’s youngest ever chef to win two Michelin stars, is offering the lucky winner of the Le Cordon Bleu UK Scholarship Award 2011 the chance to work as an apprentice at his award winning restaurants.

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Local News - New Zealand Cuisine In France

Annabel Langbein, the doyenne of gastronomy and free range cooking in New Zealand, has just launched her book of easy and stylish recipes, Annabel au Naturel, in France with the backing of leading publishing house, Larousse.

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French Regions - Provence

Provence is a region in the South East of France situated in the Mediterranean basin. The region includes the Bouches-du-Rhône, Var, Vaucluse and Alpes de Haute-Provence departments.

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Techniques - The best way to temper chocolate

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, to coat chocolates and to make sculptures.

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Seasonal Ingredients - Raspberries

Raspberries are small fruits, roughly 2 cm in size, pink-red or yellow in color and grow on raspberry bushes.

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French Regions - Île-de-France

Despite the relatively small space it occupies, the Île-de-France region is the heart of the French territory; the region houses 8 departments and the country's capital, Paris.

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Seasonal Ingredients - The Tomato

In France, the tomato was originally called “the apple of love” or “golden apple” and, for a long time, was a victim of its bad reputation.

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French Regions - Languedoc

Languedoc is situated in the South of France and the capital is Montpellier. The landscape is composed of plains - particularly in the Minervois - and mountain ranges such as the Pyrénées or the Cévennes.

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Our Programs - HEG - Hautes Etudes du Goût 2011 – Last call!

The Hautes Etudes du Goût delivers a humanistic and multi-disciplined program encompassing a sensorial approach to the world of gastronomy. This program covers “taste” through historical, anthropological, economic, legal, social and cultural aspects. The Hautes Etudes du Goût are taught by French specialists in the sector of sciences and intelligence of taste.

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Campuses - Bienvenido Le Cordon Bleu Madrid

In addition to an existing 40 international schools attended by 20,000 students annually, on Thursday 3rd February 2011 new school Le Cordon Bleu Madrid opened it’s doors for the first time.

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Our Chefs - Chef Tony Bilson in Paris

On 25th June, Australian company Treasury Wine Estates, owner of the Penfold’s Estate, welcomed twenty guests to the Australian Embassy in Paris, with His Excellency Ambassador David Ritchie, for a prestigious historical diner.

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Local News - The title of « Un des meilleurs ouvriers de France » or MOF

The Best Craftsman of France (MOF) competition allows candidates, from more than 180 different professions, to make a masterpiece on an imposed subject or theme, allowing them to showcase their talent.

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Local News - Welcome back Chef Wan!

A Malaysian star at Le Cordon Bleu Paris

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Our Programs - Do you speak wine?

Le Cordon Bleu offers a Wine and Spirits program to all who would like to awaken their taste buds to enjoying wine.

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Seasonal Ingredients - Gariguette strawberries

The “Gariguette” is a medium-size, elongated and red-orange colored strawberry, with a sweet but acid taste. The flesh is firm to the touch but fondant and juicy in the mouth, and genuinely appeals to those who appreciate good foods.

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French Regions - Toulouse Country

Toulouse country is situated in the Midi-Pyrenee region, in the south of France. It includes the town of Toulouse and the surrounding areas.

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Local News - Menu "Note à Note" for the Hautes Etudes du Goût

On October 16 2010, Le Cordon Bleu Chefs prepared their first « note à note » dinner, which was served to the participants of the Haute Etudes du Goût program (HEG, Université de Reims Champagne Ardennes)

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Le Cordon Bleu Paris

News & News Archives

IN THE NEWS

CAMPUS HIGHLIGHTS

Archives

	Kelly Donati, Winner of the Le Cordon Bleu 2013 Scholarship for the Hautes Etudes du Goût program
	Kelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.
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	Recipes - Recipe: Red berry tart
	Discover our original and up to date red berry tart, a summer classic.
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	Techniques - Technique: Pastry cream
	Le Cordon Bleu explains the technique, step by step, through this basic pastry cream recipe that can be reused whatever the circumstances.
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	Local News - Celebrating Queen Elizabeth II’s Coronation Anniversary
	As Queen Elizabeth II celebrates the 60th anniversary of her coronation on Sunday 2nd June, Le Cordon Bleu looks back on the event and the contribution of our former London principal Rosemary Hume.
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	Meet Our Alumni - Meet Juan Arbelaez, Grand Diplôme 2008
	In 2007, Juan decided to follow his childhood dream and passion for Cuisine and enrolled at Le Cordon Bleu Paris. He graduated in 2008 with a Grand Diplôme having completed the Cuisine and then the Pastry diploma with flying colors.
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	Recipes - Recipe: Spicy seafood “estofado”
	This recipe is inspired by Mexican and Hispanic influences. Prepared with the freshest seafood available, this piquant dish is flavorsome and substantial.
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