Le Cordon Bleu Paris - Newsletter June 2016

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New address: 13-15 Quai André Citroën 75015 Paris

Analyser un plat selon Chef Briffard

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

learn how to analyse a dish
Portes ouvertes Le Cordon Bleu Paris 2 juillet

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.

register for open house
Programmes intensifs cuisine pâtisserie

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)

Contact us for more information
ancienne étudiante diplômée Elana Karp

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.

read her portrait


Recipe, Tokyo bursary, workshops

fleurs de courgettes farcies

Stuffed courgette flowers

See our vibrant June recipe: stuffed courgette flower with confit tomato.


try this recipe
Bourse de Tokyo

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.

read more
Délice d'olives vertes au fenouil

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.

buy it online
atelier Les Secrets du Macaron

The Secrets of Macaroons



June 25, 2016

Price : €115

book a seat
L'Atelier des Financiers, Cakes et Quatre Quarts

Financiers, Pound Cakes & Cake Workshop


June 25, 2016

Price : €185

book a seat
L’Atelier des Éclairs

Eclairs Workshop


July 1, 2016

Price : €185

book a seat