| The story of a Michelin-starred Chef by Éric Briffard
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Chef Éric Briffard: from the kitchens of luxury hotels to culinary education During this interview, Chef Eric Briffard, Executive Chef and Culinary Arts Director at Le Cordon Bleu Paris institute, talks about his career path and shares his memories. Why did he want to become a cuisine Chef? What were his first steps in cuisine? Which events marked his career? Chef Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) and a two Michelin-starred Chef, looks back at the “most emotional moment of his career”… |
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Le Café Le Cordon Bleu Paris
Le Café Le Cordon Bleu Paris has opened its doors, giving you the opportunity to try artisan bread, pastries, freshly baked pastries, sandwiches and salads made by our Chefs using fresh and seasonal ingredients. For breakfast, lunch, a sweet treat, to eat in or take away… Come and try a little of what you fancy.
Le Café is located in Le Cordon Bleu Paris institute, alongside the Seine, opposite the Statue of Liberty. |
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Technique: macaronage, or how to make macaroons
Macaroons, or the French macarons, are loved around the world for their simplicity and variety. The shells have a delightful chewy crunch that so many of us can't resist. Here's how to create French-style macaronage for macaroons or attend a macaroon class. Macaronage is the stage in preparing French macaroon shells where the batter is worked until smooth, shiny and flowing. |
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Omnivore Festival Paris: make a date with contemporary cuisine Omnivore World Tour Paris is back from 5 to 7 March 2017 to showcase young contemporary cuisine talent. Cuisine and pastry students will take part in the festival to help Chefs during Masterclasses and demonstrations. They will be accompanied by Chefs Poupard and Caussimon, Instructors at Le Cordon Bleu Paris institute. Cuisine Diploma student, Isaac Henry, tells us about his experience at the 2016 festival. |
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“L’École de la Pâtisserie” cookbook shares its secrets We are giving you the exclusive opportunity to discover our orange chocolate lollypops recipe taken from the book “L’École de la Pâtisserie” by Le Cordon Bleu® institute and Larousse. “L’École de la Pâtisserie” contains 100 tested and illustrated recipes. This gourmet recipe and many others are waiting to be discovered in the book or during gourmet workshops at the Paris institute. |
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Open house and hospitality management training |
Don’t miss our next Open House Register for our next Open House, on 4 March at 10.00am, at the Paris campus to learn all about our Diplomas.
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Hospitality, Restaurant and Culinary Management Programmes Le Cordon Bleu Paris also has a range of management training programmes in the hospitality and restaurant fields. |
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Rose petals preserve For Saint Valentine’s Day, succumb to the delicious taste of this rose petals preserve, cooked in a preserve pan.
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Wine Module - 1 evening class
Many dates available Duration: 2h
Price: 80€
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« L’École de la Pâtisserie » workshop
March 10, 2017
Duration: 3h
Price: 125€ |
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Traditional Bread Baking - 2 days
March 23, 2017 Duration: 2 days
Price: 460€ |
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