Le Cordon Bleu Paris offers the Professional Immersion programme to enable its students to be as well prepared as possible for the reality of the professional ...

At the age of 30, Nuno decided to follow his passion for pastry. Portuguese by birth, he put aside his career as a doctor and flew to Paris to enrol in the ...

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 ...

With fresh ingredients 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

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 ...

Florence Lesage, women pastry Chef at The Westin Paris Vendôme hotel shares her recipe of Mini Tropezians Vanilla.

Whip up this quick and easy classic which is also often used as a test of a true chef. A traditional French rolled omelette has no colour - meaning no hint of ...