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Le Cordon Bleu Newsletter
May 2014
Eggs à la Florentine
Spend a day in Chablis
Farewell Chef Stril!
A gastronomic tour of Peru: To discover a cuisine with a multitude of flavors
Meet Gastón Acurio, Diplôme de Cuisine 1992
Salt: the gastronomic bridge from taste to flavor
Mashed new potatoes and vegetable petals, Peru-inspired cilantro and red chili mayonnaise, quinoa tuile
Eggs à la Florentine
Video recipe with Chef Vaca

Le Cordon Bleu Chef Instructor Chef Marc Vaca in partnership with Regal magazine ( have prepared a video on how to successfully prepare Eggs à la Florentine (soft-boiled eggs with spinach and mornay sauce).

> Watch this video

Spend a day in Chablis
With a Master Sommelier

On May 17, embark on a journey in the heart of Burgundy region to discover Chablis, a picturesque town, famous for its wine and culinary secrets. This one day visit, organized by Le Cordon Bleu Paris, will transport you into the extraordinary universe of Chablis wines, revealing its wine-making secrets.

> Join this discovery day

Farewell Chef Stril!
An amazing Chef

On Tuesday April 29, 2014, Le Cordon Bleu Paris bid an emotional farewell to one of its star Chefs, who is now retiring - Chef Bruno Stril. Native of the Aquitaine region and a Basque cuisine specialist, Chef Stril has had an impressive career in many prestigious restaurants including "Maxim's" restaurant in Paris. Le Cordon Bleu will never forget these 12 years of affability shared with this talented chef.

> Discover his career

A gastronomic tour of Peru: To discover a cuisine with a multitude of flavors
World Culinary Traditions

In recent years, Peruvian cuisine has taken a front seat on the international gastronomic stage. The country’s geographical location and cultural heritage have given it a rich and diverse cuisine.

> Learn more about Peruvian cuisine

Experience the different Peruvian ingredients, flavours and culinary techniques by joining our culinary workshop on Peruvian cuisine.

> Book your place here

Meet Gastón Acurio, Diplôme de Cuisine 1992
Alumni success story

During the late 80´s he attended law school then he decided to leave college and began studying culinary arts at Le Cordon Bleu in Paris as his passion for cuisine was stronger. Gastón Acurio is a chef, writer, businessman, and promoter of Peruvian culinary arts.

> Read more

Salt: the gastronomic bridge from taste to flavor
On May 22nd at Le Cordon Bleu Paris

From the sea salt of Guérande to the pink Himalayan rock salt, this mineral, the only one humans eat, shares a common cause: flavorful food. In this conference, animated by Michele Redmond, we will explore the role of salt in taste perception plus how to enjoy its flavor benefits without health fears. University lecturer, this culinary dietitian focused on food enjoyment and eating well without rules, diets or guilt.

> Participate in this conference

Mashed new potatoes and vegetable petals, Peru-inspired cilantro and red chili mayonnaise, quinoa tuile
Monthly recipe

Vegetarian recipes can be surprisingly original. The Chefs at Le Cordon Bleu have taken it apon themselves this month to create this 100% vegetable based recipe with Peruvian influences. This fantastic presentation showcases a festival of flavors and vibrant colors, and can be served either as a starter or as a light dish.

> Try the Chefs recipe


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Le Cordon Bleu Paris
 8, rue Léon Delhomme
 75015 Paris - France

T: +33 (0)1 53 68 22 50





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Le Cordon Bleu Paris
Presentation Video

Product of the month

Green Olive Spread With Fennel
Add some Provence sunshine to your aperitifs with our green olive and fennel spread. Perfect on toast or as a side dish for vegetables and fish.


Le Cordon Bleu Paris welcomes you to its open house on May 17 - Register now!

Le Cordon Bleu Paris invites you to an exceptional sale on May 15, 2014!

Le Cordon Bleu Paris will participate in the Beijing Cookbook Festival 2014 on May 19 to 21, 2014

On May 29 the USEK University (Université Saint Esprit de Kaslik) au Liban and Le Cordon Bleu will celebrate the 10th year anniversary of their partnership signed on September 12 2003.

For the first time in history, Le Cordon Bleu will be present in Oulan-Bator, capital of Mongolia for a presentation of its educational activities at the Alliance Française on May 24 and will also participate in the Bridge Blue Mongolia Education Fair which will be taken place at the Blue Sky Hotel Oulan-Bator on May 25 from 2pm to 6pm.

Latest Recipes

Pan-fried veal piccata with baby vegetables and citrus sauce

Hass avocado guacamole and marinated gilt-head sea bream ceviche

Shortbread with Jazz apple and Manuka honey, yogurt cream and sorbet

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