Le Cordon Bleu Paris - Newsletter November 2017

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Le Cordon Bleu Paris new campus

From amateurs to passionate professionals

 
Avis ateliers culinaires Paris Anastasia Mitina

Anastasia Mitina tells us about culinary workshops

One, two, three, four … Ever since discovering our culinary workshops with a professional Chef, Anastasia Mitina keeps coming back for more. Anastasia, who has become a dedicated fan of Le Cordon Bleu Paris school cuisine and pastry classes, shares her experiences with us: “Every time I come to Le Cordon Bleu Paris, I learn so many new things, not just recipes but countless tips”.

review about gourmet workshops
 
Etudiants vin et management en stage

Wine and Management students carry out their internships

We went to visit 4 Wine and Management Programme students carrying out their internships. Taiga, who is an intern at the Sur Mesure** by Thierry Marx restaurant, Julia , who is helping out at Papilles & Pupilles, a winemaker agency, Allan, who is carrying out his internship at Izi Wine, a global wine exporter, and finally Patrick, who has joined the sommelier team at restaurant Guy Savoy***.

watch testimonial videos
 
Chef boulanger Vincent Somoza

Meet Vincent Somoza, Boulangerie Chef Instructor

Ever since he was a child, boulangerie has been all Vincent Somoza has ever wanted to do. He took his first steps in the field at the age of 15, on a work and study programme at the Ritz, learning his craft alongside One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF). Then, after 8 years at Le Bristol as sous-chef and boulangerie chef, he decided to take on a new challenge: teaching. He became a Boulangerie Diploma Chef Instructor. Find out about his background, his everyday life and his tips for becoming a boulangerie chef.

Interview with Chef Somoza
 
Démonstration de cuisine par chef Labbé, La Tour d'Argent Paris

Cuisine demonstration by chef Labbé, from La Tour d’Argent

Philippe Labbé, chef of the famous 1 Michelin-starred Tour d’Argent restaurant in Paris enchanted our students with his cuisine demonstration. Chef Labbé spent many years working at the Plaza Athénée and the Shangri-La.  In 2013, Philippe Labbé was nominated “cuisinier de l’année” (Chef of the Year) by Gault & Millau. Chef Labbé will be class patron for the new Culinary Arts graduates on November 17, 2017 and  also welcomes students from the school for internships.

Watch chef Labbé’s cuisine demonstration

Latest news:

Bons cadeaux atelier cuisine, pâtisserie, boulangerie, vin

Gift certificates


Looking for a gift for food lovers? How about a gift certificate to discover our culinary workshops?

Gift certificates
 
Diplôme Patisserie, Boulangerie

Pastry & Boulangerie Programmes

Practise the art of pastry and boulangerie, both of which require discipline and precision.

the programme
 
confiture figue violette

Purple Fig Preserve


Try purple fig preserve, selected by our Chefs, to accompany your festive meals!

try it
 
soirée dégustation vin sommelier

Evening wine tasting

Wine and cheese pairings or wine stars of the future, take part in our evening wine tasting.


Dates
: November 20 and 27, 2017
Duration: 2 hours
Price: 90 €

book now
 
atelier truffe noire

"Black Truffle" workshop

Make a truffle menu based starter, main course and dessert with a Chef and round it off with a tasting.


Dates
: December 14, 2017
Duration: 6 hours
Price: 295 €

 
book now
 
atelier foie gras

Foie Gras workshop

A foie gras terrine with mango and ginger chutney workshop to get ready for the festive season.

Dates: December 16, 2017
Duration: 3 hours
Price: 195 €

 
book now