The final of the 57th ArsNova Culinary Prize (formerly "the Taittinger") took place at Le Cordon Bleu Paris institute on 4 February.

A romantic feast at Hôtel de la Marine with the Valentine's Day menu.

The graduation ceremony for our cuisine students took place on December 20. Congratulations to all graduates on their well-deserved success!

In 2025, Le Cordon Bleu will propose many surprises, with new professional programmes but also continuing education, gourmet short courses and masterclasses, ...

Le Cordon Bleu Paris will take part in SIRHA from 23 to 27 January 2025 in Lyon. Recognised as the International Restaurant, Hospitality, and Food exhibition, ...

This December, kick-start a truly memorable festive season by attending our exceptional culinary workshops that will turn your Christmas meals into full-on ...

Le Cordon Bleu Paris is immensely proud to announce the remarkable achievement of Pastry Chef Instructor Jeanne Lecourt, who secured second place at the ...

Aya Rihan, originally from Lebanon, began her culinary journey in October 2021 at Le Cordon Bleu, where she completed the Grand Diplôme with Internship Pathway. ...

Le Cordon Bleu Paris invites you to discover its end-of-year workshops, dedicated to two festive favourites: Foie gras and Yule log.

Le Cordon Bleu Hôtel de la Marine is serving up a culinary experience combined with a visit to an exhibition.