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              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. Take the first steps towards your ambitions at our new campus in the heart of Paris and be inspired to develop your passion for the culinary arts and hospitality management under the supervision of our prestigious Chefs and teachers.


              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.

              Located by the Seine River and close to the Eiffel Tower, Le Cordon Bleu Paris features state of the art facilities providing the latest and most innovative opportunities in culinary and hospitality management.

              Reasons to study in Paris

              Reasons to choose Le Cordon Bleu Paris

              Testimonials

              • ozgegultekin
                My internship at Pierre Herme was an amazing experience for me. I sharpened the skills that I developed at the school during the 2 months I spent there. I worked in every department, from base production to dessert dressing and I also had the chance to meet and work with very strong and capable chefs.
                Ozge Gultekin, Pastry Diploma alumna
              • elsa layen témoignage
                I was very happy when I found out that one of our trips would be to Cognac. I really wanted to see the production methods and all the cellars. It was interesting to learn about the different facets of Cognac, from small wine-growers to large groups. At first glance, the programme seemed to have a lot of visits for just one product, but by visiting lots of different Cognac Houses we were able to understand the differences in quality, style, production and the way in which the different Cognac Houses are run. We always received a very warm welcome in a magnificent setting. I would like to thank Le Cordon Bleu once again for enabling us to have such amazing experiences: we are extremely lucky!
                Elsa Layen, wine and management Programme 2015-2016
              • michael mamane temoignage
                I was, once again, delighted by our trip: the experience was extremely enriching and I really enjoyed discovering Cognac. Visiting the different Cognac Houses provides a thorough understanding of their style and philosophy. Not forgetting the Doureau cooperage visit, because I hadn’t realized the importance of wood in influencing different styles of Cognac. In addition, the meetings with David Boileau teach us so much and, I would go as far to say, are essential in order to fully understand the history and economy of Cognac. From a professional point of view there are, without a doubt, many development opportunities in the field of oenotourism.
                Michael Mamane, wine and management Programme 2015-2016
              • 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
              • Francesco boulangerie
                In 2016, I decided to retrain to enable me to move into a sector about which I am passionate: boulangerie. In order to be able to master the techniques for making traditional French bread and freshly baked pastries, it was essential for me to learn with an Institute which specialized in this field : Le Cordon Bleu. I want to reach the very highest levels of excellence in my aim to become a baker, and the quality of Le Cordon Bleu programmes is renowned around the world. The training and the instructors are recognized in their field, the infrastructure, the working conditions, the equipment, and the training programme, are better than those you find when preparing for a CAP boulangerie.
                FRANCESCO GIRALDI, Boulangerie Diploma 2015 - 2016
              • Elana Karp testimonial2
                During school we learned so many amazing recipes and techniques, we couldn’t wait to practice them when we got back to our apartments. A few times we actually cooked dishes we had learned in class, packed them up like a picnic and had a pop-up dinner with our Parisian friends in various places around Paris. It was so delicious and so much fun—it was a great way to use what we learned in school.
                Elana Karp, Cuisine Diploma 2011
              • 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 Diplomas

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