When plant-based cooking becomes a gastronomic language
Trained with us at Le Cordon Bleu Paris, Mehdi Labed represents a sensitive, ambitious and contemporary vision of plant-based cuisine. An inspiring journey ...
Votes are now open! After winning the titles of Best Culinary Training Institution in the World and Best Culinary Training Institution in Europe in 2022, Le Cordon Bleu Paris is once again in the running and has been nominated in the “Best Culinary Training Institution in Europe” category at the World Culinary Awards 2026. You can vote now, until 14 August.
In its eighth year, the World Culinary Awards aims to celebrate and reward excellence in the culinary industry around the globe. Le Cordon Bleu Paris is truly honoured to be nominated once again.
The institute is located in exceptional surroundings, alongside the River Seine and just a stone’s throw from the Eiffel Tower. The teaching team features leading Chefs and international gastronomy professionals, including Chef Éric Briffard, One of the Best Craftsmen in France, Meilleur Ouvrier de France - MOF, Executive Chef and Culinary Arts Director. Students benefit from outstanding teaching, combining theory and practical experience. Each year, around a thousand students from a wide range of backgrounds and nationalities enter the institute, and it is thanks to their passion for gastronomy that Le Cordon Bleu Paris is rewarded.
Vote now for Le Cordon Bleu Paris by clicking below.
Trained with us at Le Cordon Bleu Paris, Mehdi Labed represents a sensitive, ambitious and contemporary vision of plant-based cuisine. An inspiring journey ...
The World Culinary Awards is an international programme dedicated to recognising excellence across the global culinary industry, celebrating the institutions ...
Voting is now open for the eighth annual World Culinary Awards; we are thrilled to once again be nominated for Oceania’s Best Culinary Training Institution.
To mark the 10th anniversary of the Olio Nuovo Days, we were delighted to celebrate olive oil and the richness of its many expressions. Producers, experts and ...
From Lagos to Abidjan, Le Cordon Bleu Paris shared its pastry expertise through a tour dedicated to chocolate, craftsmanship and meaningful exchanges.
Following the Ōra King Salmon demonstration led by chef Shaun Clouston last month, a selection of our Bachelor of Culinary Arts and Business students were ...
Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.
We are delighted to announce the quarter finalists for Le Cordon Bleu Scholarship 2026.
In hospitality, experience has always mattered. While qualifications can open doors, employers are increasingly looking for candidates who can step confidently ...
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