| Get ready for the festive season with Le Cordon Bleu
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Gourmet workshops Le Cordon Bleu Paris is in a festive mood … After decking out our stunning Christmas tree with Le Cordon Bleu colours, it was the turn of the boulangerie students to use their rolling pins to spread a little Christmas magic. Now, over to you to bring a touch of Christmas sparkle and end of year celebration to the institute. Chocolate Yule Log parent and child workshop, galette des rois, or passion fruit and chocolate tart, from our book, L’École de la Pâtisserie, are all ready and waiting! |
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Le Cordon Bleu to open in Brazil in 2017
Two new Institutes will soon be opening in Brazil. What is their aim? To launch new undergraduate and postgraduate programmes in gastronomy, hospitality, wine and management in partnership with the University of Fortaleza and Anima Educação. The Belo Horizonte campus will deliver Bachelors in Hospitality Management, Tourism Management and Gastronomy and Culinary Management, while Le Cordon Bleu Anima Instituto de Artes Culinárias de São Paulo, will be delivering vocational culinary programmes. |
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An apiary on the vegetable roof garden
With more than 800m² under cultivation, the vegetable roof garden of the new Le Cordon Bleu Paris institute is the ideal home for beehives. It also provides a very good opportunity for our students to increase their knowledge. That is why we called on the services of an apiarist team. For this very reason, we are working with Audric de Campeau, Le Miel de Paris and urban beekeeper, Charlotte Dumas (Apis Urbanica), to develop the apiary and harvest quality honey produced just above our heads. |
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Juliette Ju, food stylist
Le Cordon Bleu Paris alumna, Juliette Ju, obtained her Grand Diplôme in 2003 and went on to work in Michelin-starred establishments. When she was working as “chef de partie” at Ze Kitchen Galerie restaurant in Paris, the chef there, William Ledeuil, asked her to work with him on his book "La cuisine de William Ledeuil" as a food stylist. She then decided to make a career out of it. From creating recipes to selecting the props, Juliette tells us the full story. |
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Portrait, product and workshops |
Graduation ceremony for the Culinary Arts students
Graduation ceremony for the culinary arts students (Grand Diplôme – Cuisine – Pastry and Boulangerie) with their family members and friends. |
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Meet Pablo Naranjo Agular Panlo Naranjo Agular gave us his impressions of the new Paris institute “Chefs Disneyland”.
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Miel de Paris (Paris honey) Miel de Paris (Paris honey), produced by our very own bees, is here at last, there won’t be enough for everyone … |
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The Art of Cooking like a Chef
January 20, 2017 Price: 195€ |
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« L’Ecole de la Pâtisserie » workshop
January 14, 2017
Price: 125€ |
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My First Decorative Breads
January 21, 2017 Price: 170€ |
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