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              Living and studying in Paris, France

              Paris is the ideal location choice for studying culinary arts and techniques, guaranteeing an unforgettable cultural experience in the world capital of gastronomy, fashion and luxury.


              Our graduates receive a diploma that is acknowledged
              worldwide, a passport for life opening the doors to a successful career in a
              wide variety of fields.

              Reasons to choose Le Cordon Bleu Paris

              Testimonials

              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-paula-passos
                From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!
                Paula Passos, Grand Diplôme Alumna
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-weimar-Gomez
                Le Cordon Bleu was the starting point of my career. It has opened many doors and given me the opportunity to meet many interesting people in the French culinary field. I am currently working for of one of the most prestigious restaurants in the world.
                Weimar Gomez, Grand Diplôme Alumnus
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-marie-sophie-guthmann
                The year at Le Cordon Bleu Paris is something everybody should experience at least once in their lifetime. The months are intensive and hard but when you see the final result, you cannot be anything other than speechless. I had never analyzed a glass of wine, a bottle, a grape variety, a region… Curiosity played a major role and opened my eyes to discover the beauty of this sector. Marketing, communication, management, soft skills… We touched on these subjects every day. The consultants are professionals, particularly good listeners and receptive, which is a very positive aspect.
                Marie-Sophie Guthmann, Wine and Management Programme Alumna
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-david-laor
                The time I spent studying at Le Cordon Bleu exceeded all my expectations. I was taught by the best Chefs, working with the best possible raw materials and experiencing life in Paris, the world’s pastry capital.
                David Laor, Pastry Diploma Alumni
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-chia-hung
                I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity. The school also gave me the opportunity to carry out an internship at Le Galopin.
                Chia Hung
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-pierre-dutaret
                I had always dreamed of learning French cuisine in the place that I thought was best suited to me: Le Cordon Bleu.
                Pierre Dutaret
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-gaston-acurio
                Gastón Acurio is a Chef, writer, businessman, and advocate of Peruvian culinary art. He attended law school in the late 80s but his passion for cuisine was so strong that he decided to leave to study the culinary arts at Le Cordon Bleu Paris. He came back to Paris, France in 2015 to open a new restaurant.
                Gaston Acurio, Grand Diplôme Alumnus
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