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Food and Wine Pairing


Learn all about the art of pairing a dish with the right wine during a workshop taught by a professional from the world of wine and a cuisine Chef.

Food and Wine Pairing Workshop Presentation

During the workshop, the cuisine Chef will prepare two courses in front of you, in the presence of a Sommelier. You will watch the Chef as he prepares the menu and discover the techniques used for pairing the dishes with the right wines.

The objective of this workshop is to enable you to understand the importance of wine when tasting a dish. You will therefore discover the consequences of your choices in relation to the order in which the wines are served or even their temperature. You will be introduced to the basic key reflexes necessary to be able to choose a wine in line with the meal.
Taught in one of the institute’s demonstration rooms, the Food and Wine Pairing Workshop is led by two professionals who give advice and demonstrations to the participants who are seated in front of the Chef’s work surface. The food and wine will be tasted throughout the demonstration.

You will leave the Food and Wine Pairing Workshop having learnt all about flavour analogy, the different elements to take into account when selecting a wine, the importance of temperature and the order in which the wines should be served.

On the menu:

12 September

Pineapple and green zebra tomatoes, creamy burrata, basil, olive oil, pomegranate red pesto
Côtes de Provence blanc 2015, Domaine Miraval

Roasted rack of lamb with a parsley crust, pearled jus with rosemary, summer vegetable tian

Crozes-Hermitage "Les Meysonniers" 2016, M.Chapoutier

Apricots from Provence roasted with fresh lemon verbena, ewe’s milk curd with olive oil sorbet

Les Coufis « Granges de Mirabel » 2015, M. Chapoutier

17 October, 14 November, 12 December

Perfect egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, Parmesan Reggiano cream

Bourgogne Hautes-Côtes de Beaune en Champans François de Nicolay 2015

Pike-perch roasted with quatre-épices, ginger flavoured red kuri pumpkin purée, vigneronne sauce

Côtes du Rhône « Le temps est venu » 2017, S. Ogier

Soft-centered chocolate cake

Maury 2015, Mas Amiel

Please note:
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
The end time of the course depends on the number of participants.

Book your seat for the Food and Wine Pairing Workshop:

This course is now fully booked. Please click on the button below to be added to the waiting list.

Food and Wine Pairing Workshop Chefs

The Food and Wine Pairing Workshop is taught in the school by a Sommelier and a cuisine Chef. You will, therefore, be able to experience a cuisine demonstration by the Chef and then listen to the advice of the Master Sommelier about the pairings between the different dishes on the menu and the wines.

The story behind food and wine pairing

Food and wine pairing is continuously evolving. The way in which consumption patterns, modern culinary culture, and vineyards are developing means that new questions are constantly being raised and challenged. Food and wine pairing is, therefore, an ongoing dialogue in relation to the vintages and the vinification methods chosen. Today, a vast amount of information exists on the subject which, once you have learnt the basics, will help you to perfect your skills in this matter which is a Culinary Art in its own right. Le Cordon Bleu Paris Wine and Spirits Initiation lessons are available for all those who would like to awaken their taste buds to enjoying wine, while deepening their knowledge.

Short Courses