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| New address: 13-15 Quai André Citroën 75015 Paris
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Chef Éric Briffard’s take on how to analyse a dish Chef Éric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), Le Cordon Bleu Paris institute Executive Chef and Culinary Arts Director reveals the secrets of analysing a dish. Every good gourmet uses their palate to evaluate the flavours of a dish. How can its flavour attributes be judged? How adept is it at leaving a lasting impression on the consumer? A dish is analysed using a number of criteria: sensorial judgment… |
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First Open House at the new Le Cordon Bleu Paris institute Saturday 2 July 2016 from 9am to 12.30pm, don’t miss the first Open House at the new Le Cordon Bleu Paris institute located alongside the Seine, opposite the statue of Liberty. We will be delighted to answer any questions you may have about our Diplomas. This is also the perfect opportunity to visit our new 4000 m² building which is fitted out in an ultramodern and eco-friendly style. |
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Your certificate in just one month!
Learn how to master French culinary techniques with the Culinary Arts Diplomas (Cuisine, Pastry, Grand Diplôme). Intensive sessions are available every year, in June and November. The content of the intensive programmes is identical to that of standard programmes, concentrated into a shorter period of time. Due to this, intensive programmes are made up of six to nine hours of classes per day, six days a week.
Upcoming intensive sessions:
27 June 2016 (5 weeks)
21 November 2016 (5 weeks)
13 June 2017 (4 weeks) |
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Alumna portrait: Elana Karp Le Cordon Bleu Paris alumna, Elana Karp, graduated with her Cuisine Diploma in 2011. She has just published her very own cookbook entitled Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between, with recipes which can be personalized and adapted to make the most of seasonal ingredients. Passionate about the field of culinary education in which she has worked, she shares her memories, and the events which have marked her career, with us. |
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Recipe, Tokyo bursary, workshops |
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Stuffed courgette flowers See our vibrant June recipe: stuffed courgette flower with confit tomato.
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Japanese Cuisine Bursary Programme
Le Cordon Bleu Japan is offering a scholarship to foreign students who would like to learn the fundamentals of Japanese cuisine in Japan.
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Green olive spread Bring a touch of sunshine to your aperitifs by trying our green olive spread with fennel which can be used as a spread or to accompany vegetables and fish. |
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The Secrets of Macaroons June 25, 2016 Price : €115 |
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Financiers, Pound Cakes & Cake Workshop June 25, 2016 Price : €185 |
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Eclairs Workshop
July 1, 2016 Price : €185 |
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