Created in 1895 by Marthe Distel, La Cuisinière Cordon Bleu was originally a culinary magazine dedicated to French gastronomy recipes. The initiative was a great success, with a large number of copies distributed from the beginning. Following this success, Marthe Distel and Chef Henri-Paul Pellaprat created the first Le Cordon Bleu school in Paris. The school welcomed talented Chefs to give culinary demonstrations and share their expertise with students.
Over time, the success of the school led to the creation of many schools in France and abroad, giving birth to a network of culinary education recognized throughout the world.
In 1984, Mr. André J. Cointreau took over the presidency of the Paris school and gave it a new, international dimension, welcoming more and more international students while opening many schools abroad.
Today, Le Cordon Bleu is present in 20 countries with over 35 culinary institutes and its courses are attended by some 20,000 students representing 130 different nationalities each year.
Le Cordon Bleu Paris, the original establishment, remains the flagship institute of the group, a symbol of culinary excellence led by Chef Eric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF)
2023 marks the opening of Le Cordon Bleu Paris within the Hôtel de la Marine, an iconic and historic landmark in the city of Paris, to offer workshops, demonstrations and private classes to the general public.
Within this sumptuous venue, Le Cordon Bleu Paris - Hôtel de la Marine will dazzle visitors of all ages with cuisine, pastry and wine demonstrations and workshops on the themes of French and overseas gastronomy.
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