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Le Cordon Bleu Newsletter
March 2012
World Cuisines at Le Cordon Bleu Paris
Le Cordon Bleu Paris student Darren Chin wins the Délifrance Sandwich World Cup
Patrick Martin, Chairman of the “2012 National Trophy of Cuisine and Pastry" contest.
Goodbye Chef Thivet!
Sole “goujonnettes”, creamy fumet with wild mushrooms
World Cuisines at Le Cordon Bleu Paris
From 5 to 12 March

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 free demonstrations and conferences during the same week.

From Chili to India, discover the fascinating world cuisine.

Register to a conference

Le Cordon Bleu Paris student Darren Chin wins the Délifrance Sandwich World Cup
February 14, 2012

Three Le Cordon Bleu students participated in the Sandwich World Cup, organized by Délifrance, which took place on February 14 at the Paris School of Bakery and Pastry.

Yukiko Ogata(Japan) was awarded second place and Darren Chin(Malaysia) was given first place.
Darren wanted to demonstrate how European influences are still present in South-east Asian cuisine. He prepared a sandwich of pork combined with herbs and spices, and used a julienne of vegetables to decorate.

Read more

Le Cordon Bleu Paris Cuisine Diplôma

Patrick Martin, Chairman of the “2012 National Trophy of Cuisine and Pastry" contest.
Vice President Le Cordon Bleu International & Le Cordon Bleu CTO Mexico.

The 48th edition of the "National Trophy of Cuisine and Pastry", organized by the Académie Culinaire de France took place on March 5.

Chef Patrick Martin, who won the National Trophy of Cuisine in 1987, announced that Fabien Pierret was the winner of the 2012 competition, and handed him the trophy for this year.

Goodbye Chef Thivet!
Chef at Le Cordon Bleu Paris

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.
A native of the Champagne region and an expert in Mediterranean cuisine, Chef Thivet has had an impressive career.

The Paris Le Cordon Bleu team would like to extend sincere thanks to Chef Thivet for the 13 years he has shared with us.

Read more

Sole “goujonnettes”, creamy fumet with wild mushrooms

Discover an original way to combine fish and mushrooms, a modern and delicious take on a traditional fish “goujonettes” recipe.

Use a firm, white-fleshed fish for this recipe, and select small wild mushrooms – according to your taste – to match the size of the “goujonettes”.

Read the recipe


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Upcoming Events

20 years of Gourmand & Le Cordon Bleu - Le Cordon Bleu at the Paris Cookbook Fair

Chef Nicolas Jordan, Pastry Chef at Le Cordon Bleu Paris, will be sitting at the Jury member for the 19th edition of Horeca in Beirut

Chef Fréderic Lesourd will be attending the 10th International Istanbul Gastronomy Festival as Jury Member of the competition

Le Cordon Bleu participates in the Futuralia Student Fair in Portugal 14 to 17 March 2012

Le Cordon Bleu will be attending the IEFT student fair in Istanbul March 24 -25 and in North Cyprus March 27

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