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Haute cuisine in Madrid

What are you expecting from haute cuisine? In Le Cordon Bleu Madrid you will learn to understand the culinary process, to interact with the products and to interpret the language of cookery: the technique. Only then you’ll be able to develop your abilities to express your own gastronomical vision.

The School offers you a wide range of programs and courses, with alternatives for every level and educational need: From shorts courses for amateurs to professional programmes specialized in the technique (Diplomas and Certificates), available in the areas of Cuisine, Spanish Cuisine, Pastry and Bakery. The academic offerings are completed with a Diploma in Culinary Management and a university degree in collaboration with the University Francisco de Vitoria.


Our Programmes

Grand Diplôme Cuisine Diploma Pastry Diploma Spanish Cuisine Diploma Degree in Gastronomy

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Spanish Cuisine Programme

Madrid is the third European School of this prestigious French institution, after the historical schools of Paris and London. Considered one of the main gastronomic capitals of the country, Madrid invites us to experience a great variety of culinary experiences, from the most traditional recipes to the sophisticated avant-garde creations.

Along with the traditional programmes of Cuisine, Pastry and Bakery, Le Cordon Bleu Madrid has launched the Spanish Cuisine Diploma, specialized in techniques, recipes and ingredients typical of the Spanish gastronomy, which has gained great worldwide interest.

It is taught exclusively at Le Cordon Bleu Madrid and can be completed either in Spanish or English.


  • laman
    Spanish cuisine is my passion. Their food is delicious and healthy. It has been a pleasure to study at Le Cordon Bleu Madrid since you are constantly learning about cooking, something that I love. If you like cooking, come to Le Cordon Bleu Madrid
    Laman Huseynli (Azerbaijan)
  • Yucheng-Guo
    For me the Spanish cuisine is part of the Mediterranean cuisine. It is very healthy, it uses little oil and little salt, which makes it very good for health. In addition, the culture of Spanish gastronomy is not understood without passion. That's something that attracts me a lot.
    Yucheng Guo (China)
  • catalina-gomez
    The advice I would give to those who want to study at this school is that, if the really like to cook or to bake, if the really think the gastronomical world is for them, then don’t be afraid and enrol because, even though it will demand a lot of hard work and lots of effort, they won’t regret it, if this is your passion this is the ideal place to study.
    Catalina Gómez
  • Inés-Henriques-Da-Silva
    If I had to analyse my career up until today, my biggest step was the decision to quit the banking and come to learn to Le Cordon Bleu and, after that, starting my own business, which has been a lifelong dream of mine. Le Cordon Bleu has really given me the confidence and the knowledge I needed to launch into this industry and to bake pastry with a different touch.
    Inés Henriques Da Silva
  • eduardo-agudo
    Here you'll learn everything. They teach you that, whatever challenge you take up, you´ll be able to overcome it. I would recommend it to anyone who likes cooking and really wants to learn."
    Eduargo Agudo
  • Carlos-Linero-Noguera
    I’m speechless, the school has, by far, exceeded my expectations. Mostly by fact of being taught by great chefs, they are teachers with capital letters… ultimately, a great family which I’m extremely proud to be a part of. Life has given me a second chance.
    Carlos Linero Noguera
  • Cristobal-Muñoz
    For me it has been a stage in life where I could only gain: gain knowledge, gain friends, gain experience and the desire to better myself every day.
    Cristóbal Muñoz
  • Tomas-Eduardo-Bravo
    For me, being a student at Le Cordon Bleu has been a really big opportunity, to be part of this prestigious school and of a select group of students has been an honour. My advice to those considering studying at Le Cordon Bleu is, simply, to not overthink it, if they want to start a career in the gastronomical industry, for me, this is their best choice.
    Tomás Eduardo Bravo
  • Gabriella Steegmann
    I love this school, I miss it very much and would love to be able to return. In nine months they teach you everything you would have learned at another school in years. It is very intense and you have to practice a lot but the rewards are great.
    Gabriela Steegmann
  • estefany
    Studying at Le Cordon Bleu Madrid has allowed me to acquire the bases to be a good professional of gastronomy.
    Estefany Rodríguez (Venezuela)
  • Manuela-Rossi
    To work in a professional kitchen you only need effort, dedication, discipline and passion for this beautiful profession.
    Manuela Rossi (Argentina)
  • Luis-Fernando-Agudelo
    If I had to give any advice to those thinking of being brave enough to study at Le Cordon Bleu it would be to not feel intimidated by the effort and the sacrifice that you’ll need to make, you’ll have to put lots of hours into your course, but the reward is very fulfilling.
    Luis Fernando Agudelo
  • testimonio-nydia
    For me, cuisine and pastry are two things that awaken my senses and my passion. That's why I'm here.
    Nydia Montes (Mexico)
  • Manuela-Rossi
    Cooking is a passion I discovered when I was little, with my mother who taught me how to cook.
    Manuela Rossi (Argentina)
  • Nathalie-Obregón
    For me the experience of being a Le Cordon Bleu Madrid student has been wonderful; for the people I have met, the culture, the chefs, the staff ... it has changed me tremendously and I would recommend it to everyone.
    Nathalie Obregón (Canada)
  • nikita
    I would recommend studying at Le Cordon Bleu Madrid to all those who want to improve their culinary skills, as it is one of the best schools in the world.
    Nikita Baranov (Rusia)
  • Siliang-Wang
    It is clear that I would recommend Le Cordon Bleu Madrid. I have already recommended it to my friends to come and study, because if you want to learn French cuisine and French pastry, it is a very professional school. The teachers are very good, that's why the experience for me is very beautiful.
    Siliang Wang (China)

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