Le Cordon Bleu Paris Newsletter

Le Cordon Bleu Paris - Newsletter March 2017

From the all-time classic: the macaroon, to food trends in gastronomy

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Bachelor of Business in Culinary Arts

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Le Jour du Macaron Pierre Hermé Relais Desserts

"Le Jour du Macaron" at Le Cordon Bleu Paris institute

Be part of the macaroon experience on March 16, 2017 with Pierre Hermé and a number of renowned pastry Chefs Relais Desserts at Le Cordon Bleu Paris institute. The day’s events will include macaroon themed workshops and tastings with Chefs Pierre Hermé, Jean-Paul Hévin, Claire Damon and Laurent Duchêne. Profits from the event will be donated to “Vaincre La Mucoviscidose”, an association which fights against cystic fibrosis.
Register HERE.

recette macarons coco l'École de la Pâtisserie

Coconut macaroons recipe

This month, the macaroon takes pride of place! We are celebrating Macaroon Day on March 20, and to mark the event, our Chefs are delighted to share this coconut macaroon recipe for you to try at home. The recipe is taken from “L’École de la Pâtisserie” cookbook by Le Cordon Bleu Paris institute and published by Larousse. In it, you will find many other delicious recipes as well as advice and tips from our Chefs.

See the recipe

Le Cordon Bleu Scholarship for the Hautes Études du Goût (HEG)

The scholarship for the Hautes Études du Goût Programme is launched! You have until May 31, 2017 to submit your application. Hautes Études du Goût is a 2-week programme, providing a unique multi-disciplinary approach which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste and gastronomy.

HEG scolarship