When there is an abundance of fresh cherries we know summer is in full swing. Gentle poaching in merlot and arranging the fruit on top of an almond cream base ...

Discover the video of the pedagogical project Europain Lab 2020, an inspirational boulangerie concept created by Le Cordon Bleu students and boulangerie Chefs

Summer rhymes with fresh produce and this seasonal recipe is as simple to make as it is delicious.

Le Cordon Bleu Paris is happy to announce the reopening of the institute on Monday, 6th July. All teams are looking forward to welcoming students, employees and ...

Le Cordon Bleu Paris and ZWILLING are organizing a contest

In October 2020, Le Cordon Bleu Paris will welcome its first Diploma in Gastronomy, Nutrition and Food Trends class. The 3-month programme will combine theory ...

Le Cordon Bleu is closely monitoring the coronavirus (COVID-19) pandemic and is taking all the appropriate preventive steps in the planning and re-opening of ...

Le Cordon Bleu Paris Institute launches a Diploma in Gastronomy, Nutrition and Food Trends

Jean-François Gagne takes a critical look at the situation surrounding the unprecedented crisis facing hospitality industry professionals. What impact is ...