Le Cordon Bleu Paris - Newsletter April 2017

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Le Cordon Bleu Paris new campus

Chefs and students share the influence of French gastronomy

Rachita, pastry student Diploma

Why choose to study pastry at Le Cordon Bleu Paris institute?

2016 pastry graduate, Rachita Bansal, explains why she chose to study pastry, in Paris, and what she has being doing since graduating.
What did she enjoy most about her training programme? The tips and expertise taught by the Chefs during demonstrations and practical classes. To round off the interview, Rachita tells us that choosing to study pastry at Le Cordon Bleu Paris institute is one of the best decisions she has ever made.

The next intake will begin in June: train alongside our Chefs!

Watch the interview
Yannick Alleno, class patron graduation ceremony Le Cordon Bleu Paris

Yannick Alleno, a three Michelin-starred class patron for this year’s 1st graduation ceremony

We were honoured that chef Yannick Alleno accepted to be class patron for the first class of graduates in 2017. “Studying at Le Cordon Bleu is clearly a mark of excellence and will help you throughout your career. Never forget what you learnt alongside outstanding Chefs”. Find out more about this prestigious French chef and his speech to our graduates.

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Gout de France Arc de Triomphe Paris gastronomy

Le Cordon Bleu celebrates the third Goût de France event on Top of the Arc de Triomphe

On March 21, 2017, Le Cordon Bleu took part in the Goût de France event. The theme of the third Goût de France event was training to work in the restaurant, hospitality and tourism sectors. This is how our students, led by Eric Briffard, found themselves on top of the historical  monument, the Arc de Triomphe, in the presence of the Minister of Foreign Affairs, Jean-Marc Ayrault, on March 21, 2017, giving tourists the opportunity to sample emblematic delicacies.

Goût de France event at the Arc de Triomphe
Food trends Le Cordon Bleu alumni

 Foodtrends in the world

Le Cordon Bleu alumni share a vision of 2017 foodtrends in the world, confirming an overall awareness increase in food’s essential role to health. Some of them studying the culinary arts to learn the techniques to transform fresh ingredients into the most wonderful tasting dishes, others the different aspects of taste in Gastronomy, or restaurant, tourism and hospitality management, each of their testimonial reflects on consumer interest and expectations. Discover the 4 great trends of 2017.

The 4 great trends

In the loop: pastry technique and internship with chef Pacaud

pastry technique: puff pastry

Pastry technique: puff pastry

Find out how to make perfect puff pastry with the tips of a Le Cordon Bleu Chef.

puff pastry
intern Divellec chef Pacaud

The life of an intern with Chef Pacaud

Every year, interns from the different Diploma programmes work for Chef Mathieu Pacaud in his Michelin-starred restaurants.

Train with Chef Pacaud
apricot jam

Apricot jam

Spring is finally here and so is our delicious apricot jam. Give your taste buds a treat.

buy it online
Francophonie week Le Cordon Bleu Paris

Francophonie week

To celebrate the French Language and Francophonie week, we welcomed members from the Organisation of La Francophonie (OIF).

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Champagne Vineyards Visit

Champagne Vineyards Visit

22 april 2017

Duration: 1day
Price: 225€ by person

book now
Wine evening class onenology

Wine Module - 1 evening class

Many dates starting on
April 18, 2017

Duration: 2h
Price: 80€

book now