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Le Cordon Bleu Newsletter
May 2013
A voyage of discovery in the Rhone Valley vineyards
Last chance to register!
Chablis Vineyards Visit
Meet the Bromberg’s brothers
Explore your love of food this summer in Paris
Asparagus trio
A voyage of discovery in the Rhone Valley vineyards
With the Wine and Management students

As part of the Wine and Management diploma, students go on a number of educational trips to French vineyards. We accompanied them during one such visit to the Rhone Valley, with Franck Ramage, Head of the Wine Department

Read the article and see pictures

Last chance to register!
Cuisine program starts June 15, 2013

Make your dreams come true and join one of best culinary schools in the world. Next session starts June 15. You can register for the Basic Certificate (June 15 to August 29, 2013) or for the Cuisine Diploma (June 15 to December 18, 2013). Apply now and become a culinary professional of the next generation.

Learn more

Chablis Vineyards Visit
On May 18, 2013

Discover historic Yonne, and its culinary secrets with Le Cordon Bleu. Spend a day in the beautiful town of Chablis and taste the unique wines of the region. Chablis, a small town of some 2,700 inhabitants, lying between Paris and Dijon, is home to a number of historic vineyards.

Places are limited, reserve your seat now!

Meet the Bromberg’s brothers
Alumni story

Bruce and Eric Bromberg attended Le Cordon Bleu in Paris and graduated with highest honors. Eric followed cooking school with apprenticeships at top restaurants in France, including Le Recamier in Paris and went on to cook in America. Bruce also carried out apprenticeships in France, notably at the Michelin two-star Duquesnoy.

Read more

Explore your love of food this summer in Paris
Culinary Workshops and Demonstrations

Le Cordon Bleu invites all those who are passionate about cuisine and pastry to take part in a unique culinary experience. Make the most of being in the gastronomic capital of the world this summer by learning French culinary techniques!

Read more

Asparagus trio

Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.

Read the 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

The Le Cordon Bleu Chefs have compiled and co-written a number of culinary publications which are available in several languages.


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