Advanced Culinary Techniques

Paris

This advanced workshop, designed by our Director of Culinary Arts, Chef Éric Briffard (One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF)), is aimed at professionals wishing to hone their skills and explore modern culinary techniques. In 4 days, you will master sous-vide cooking, molecular cuisine, smoking, low-temperature cooking and much more, to create innovative and refined dishes. Embark on a culinary experience which combines expertise and creativity.

This intensive programme offers an innovative approach to cuisine, focusing on the art of creating a surprise, by combining textures, flavours and meticulous presentation. It is designed for those wishing to perfect their plating techniques using modern and imaginative methods.

The instructors will share their expertise and know-how with participants, enabling them to master advanced techniques such as sous-vide cooking, molecular cuisine, low-temperature cooking, smoking and much more.

The teaching approach will encourage the involvement of participants via the use of interactive and hands-on learning methods.

Key information
Prerequisites:

Age : At least 18
Pre-requisite level (diploma): Le Cordon Bleu Cuisine diploma or 2 years' professional experience in a professional cooking environment. A CV will be requested.
Language: For optimum participation in the training programme, a very good command of French or English is recommended.
Registration deadline: 5 working days before the training programme begins
Curriculum Vitae

Programme length: 4 days - from 29 June to 2 July

31 hours of classroom teaching with hands-on workshops, including a 2-hour introduction to HACCP good hygiene practices applied to sous-vide techniques.

General training objectives:

During this training programme, participants will be introduced to a variety of culinary techniques, with hands-on practical classes:

Sous-vide cooking of meat, fish, shellfish, vegetables and fruit, and comparing cooking methods
Molecular cuisine (playing with textures, cryogenic cuisine)
Making crispy elements in gastronomy as decoration
Making cold and hot espumas (foams) using a siphon (whipped cream dispenser) in cuisine and pastry
Drying fruit and vegetables (dehydrator)
Smoking with and without smoke
Making cryogenic recipes
Plating recipes using "restaurant" plate presentation (using the techniques taught)

Programme themes:

Introduction and HACCP good hygiene practices applied to the sous-vide technique
Preparing the basics of sous-vide
Cooking meat
Sous-vide cooking of vegetables and fruit and comparison of cooking methods
Using a sous-vide machine, immersion circulator, probe thermometer, steam combi oven, blast chiller
Drying fruit and vegetables (dehydrator)
Plating meat, vegetables and fruit recipes using "restaurant" plate presentation
Low-temperature cooking techniques for fish and shellfish
Smoking with and without smoke
Plating fish recipes using "restaurant" plate presentation
Introduction to cryogenic cuisine
Playing with textures (molecular)
Cold and hot espuma (foam) techniques

Program details

Teaching methods
The programme incorporates interactive teaching methods, focusing on the involvement of participants in both real-life and simulated contexts.

Participants will be invited to take part in the following activities:
- Demonstrations by Le Cordon Bleu Paris institute Chefs
- Guest lectures and demonstrations by external professionals with in-depth knowledge and expertise in culinary techniques
- Workshops
- Activities for integrated learning
Each participant receives programme materials on the topics covered (recipe booklet).

The training programme is taught in French and consecutively translated into English.
Acquisition of learning

As this is a non-certifying training programme, a discussion about the acquisition of notions is scheduled at the end of the programme.

A Le Cordon Bleu institute “Advanced Culinary Techniques” programme certificate of participation.
Additional information
- The training programme is taught in French and consecutively translated into English
- The classrooms are equipped with professional equipment
- A Le Cordon Bleu apron, tea towel and cooler bag will be provided. The utensils you need for practical classes will be lent to you for the duration of the programme. We recommend that you dress comfortably with closed-toe shoes, trousers and long sleeves. Le Cordon Bleu students or alumni may wear their student uniforms if they wish.

Term Dates & Prices

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2026

Jun 29, 2026 - Jul 2, 2026 ( Standard , in French , English )

2,450.00€

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