During the 2017 Fête de la Gastronomie, Le Cordon Bleu Paris will present a round table to illustrate the theme “Products from the city centre”.

Lizzie, Christophe and Diogo all studied at Le Cordon Bleu Paris decided to pool their skills to launch Dili Gastronomy: a private dining concept which provides ...

Chef Sinden joined Le Cordon Bleu Paris team of Chef Instructors in 2016, following a career in a variety of establishments. Today, he gets a real sense of ...

Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

The educational initiative of ENGIE group, "J’apprends l’Energie", awarded the winners of the "Une Toque à la Cantoche" competition at the Bastille Opera House ...

Le Cordon Bleu Paris institute Chefs suggest reinventing the eternal lemon meringue tart with grapefruit and meringue.

Chef Mathieu Pacaud, a partner of Le Cordon Bleu Paris institute, regularly welcomes and trains the school’s students. We visited the restaurants the Hexagone ...

Cleaning and filleting a fish is something any aspiring chef needs to know. Once perfected, you can use this technique to fillet any round fish with ease.

Our chefs are sharing another technique with you - how to fold puff pastry with a single turn. Puff pastry is a versatile product, that once mastered can open ...