Chef Eric Briffard, jury member at the egg en meurette World Championship
For the second year running, as part of World Egg Day which will take place on 10 October 2020, the Château du Clos de Vougeot is launching world egg en ...
For the second year running, as part of World Egg Day which will take place on 10 October 2020, the Château du Clos de Vougeot is launching world egg en ...
On 14 September, Le Cordon Bleu Paris was honoured to welcome Julien Duboué, Chef and restaurateur for a demonstration where he introduced students to his ...
Over the past 10 years, the goal of the Wine and Management programme has been to turn a passion for the world of wine into a profession. It trains future ...
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 ...
Discover the video of the pedagogical project Europain Lab 2020, an inspirational boulangerie concept created by Le Cordon Bleu students and boulangerie Chefs
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
The diploma in Gastronomy, Nutrition and Food Trends is a 3-month programme which combines theory classes, demonstrations, practical workshops, visits and ...
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 ...
Florence Lesage, women pastry Chef at The Westin Paris Vendôme hotel shares her recipe of Mini Tropezians Vanilla.
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