| When gastronomy shines a spotlight on Paris
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Graduate with your Cuisine or Pastry Diploma in double-quick time
Do you want to train in the Culinary Arts but are short of time? Intensive sessions of the Cuisine Diploma and the Pastry Diploma begin in November. The programme remains unchanged and enables you to learn traditional French culinary techniques alongside leading Chefs. This is also the perfect opportunity to discover the very best of what Paris has to offer: gastronomy and culture! |
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Michelin-starred chef Cyril Lignac meets Chef Briffard and students
During his visit, we asked chef Cyril Lignac, class patron at the 2017's graduation ceremony, who is in charge of a number of establishments (restaurants, pâtisseries, chocolate shops) and presents culinary TV programmes, to talk to us about the students from Le Cordon Bleu Paris institute. Why does he welcome students from the school on internships? What sets Le Cordon Bleu students apart from students from other schools? All the answers can be found in this video. |
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“A Taste for Knowledge” Conferences
Chefs, biophysicists (like Christophe Lavelle), researchers, journalists or even teachers: from September, they will give a series of conferences on gastronomy and food. “A Taste for Knowledge” conferences are open to all and taught by experts, most of whom teach on the two-week Hautes Études du Goût Programme on taste and gastronomy. |
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Soyoun Park, pastry Chef
Soyoun Park fell in love with French pastry 12 years ago during a trip to France. She decided to leave her career as a professional dancer and embark on a new role in teaching. She began her career at Le Cordon Bleu Thailand institute in 2016, she joined the Paris team of Chef Instructors to teach pastry. She tells us about her job, her career path and gives a few words of advice on becoming a good Chef. |
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Pastry recipe: chocolate-raspberry eclairs This month we are unveiling a new recipe from L’École de la Pâtisserie cookbook: chocolate-raspberry eclairs. A delicious and vibrant recipe! L’École de la Pâtisserie is a publication by Larousse and Le Cordon Bleu, available online and contains 100 recipes, all of which have been tested by our Chefs. The book includes step-by-step illustrations and Chef tips.
You can also practice with a Chef participating to the workshop The Secrets of Eclairs. |
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Open House at Le Cordon Bleu Paris
Come and visit the school on 30 September from 10am and discover our Diplomas and Programmes.
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Programmes in Hospitality, Restaurant & Culinary Management Which Diploma/Programme for managing your own hotel, restaurant, café or boutique in the culinary and hospitality industries?
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Chestnut cream
Fancy a sweet treat for bread, pancakes or recipes: why not try chestnut cream?
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Food and Wine Pairing
Learn food and wine pairing with a Chef and a sommelier.
Date: September 21, 2017
Duration: 2 hours
Price: 85 €
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The Art of French Cuisine - Brittany
Set off on a culinary adventure to discover Breton specialities.
Date: September 28, 2017
Duration: 7 hours
Price: 245 €
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Cordon Vert, Vegetarian Cuisine
Add variety to your dishes by trying vegetarian cuisine.
Date: September 22, 2017
Duration: 3 hours
Price: 135 € |
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