Le Cordon Bleu Paris - Newsletter October 2016

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Le Cordon Bleu Paris new campus

Le Cordon Bleu inaugurates its new Institute in Paris

inauguration Le Cordon Bleu Paris school

Inauguration of the new Le Cordon Bleu Paris institute

On 10 October 2016, more than 600 distinguished guests took part in the official inauguration of the new Le Cordon Bleu Paris institute. Chefs, ambassadors and personalities from the profession had the opportunity to visit the new campus, a venue dedicated to learning where educational and technological innovation walk hand in hand to train the Chefs and managers of the future.

Relive the evening through a series of photos
Le Cordon Bleu Parisculinary arts hospitality management school

Le Cordon Bleu Paris as if you were there …

Do you already know the new Le Cordon Bleu Paris institute, its rooms, its teachers and students? The new benchmark destination for Culinary Arts and Hospitality Management training, located opposite the Statue of Liberty, alongside the Seine. See what life is like at our Institute in our new video.

Watch the video
L'Ecole de la Pâtisserie Larousse Le Cordon Bleu Paris

New cookbook: L’École de la pâtisserie par l’institut Le Cordon Bleu®

Discover L’École de la pâtisserie par l’institut Le Cordon Bleu®, the new cookbook produced in partnership with Larousse. From all-time classics to innovative recipes, practise your hand at the art of pastry through 100 tested and illustrated recipes. You will also find product, Chef technique or tip.

Order my copy
métiers insolites des arts culinaires

Surprising and unusual professions in Culinary Arts

The world of Culinary Arts is a sector which abounds with surprising professions. Beerologist, Private Chef, food stylist, molecular cuisine specialist or even food critic. We went to meet 5 professionals with original jobs. They tell us about their everyday life, and the secrets of their profession, in their interviews which will be published shortly …

learn more


Portrait, recipe and workshops

Elsa Layen étudiante diplômée

Alumna portrait: Elsa Layen

After completed her Wine and Management Programme, Elsa Layen became commis sommelier with Pierre Gagnaire Restaurant.


read her portrait
recette ris de veau poêlés purée pois cassés cèpes marrons rôtis

Recipe: Pan fried sweetbreads, split pea purée, ceps and roasted chestnuts

Try the recipe of the month, selected and tested by our Chefs. Pan fried sweetbreads, split pea purée, ceps and roasted chestnuts.

try this recipe
remise des diplômes management restauration

Restaurant Management students graduate

Watch the photos of the Restaurant Management students’ graduation ceremony.


watch the images
visite vignoble touraine

Touraine Vineyards Visit


October 22, 2016

Price: €195

book a seat
atelier enfants petits cordons bleus

Les Petits Cordons Bleus (8-12 ans)


October 26, 2016

Price: €60

book a seat
atelier secrets des choux

The Secrets of Choux Pastry

October 28, 2016

Price: €115

book a seat