Franck Ramage, head of wine department at Le Cordon Bleu Paris will host tasting workshops during the Salon de la Revue du Vin de France the 20 & 21 of May, ...

The institute in Paris relocates by the Seine river in Beaugrenelle to welcome future chefs in a 4000 square meters building fitted out with ultramodern ...

What better way to discover all that France’s terroir has to offer than to visit a Parisian market? Fish, cheese, meat, seasonal fruit and vegetables, a ...

Le Cordon Bleu, the internationally renowned provider of culinary and hospitality based education programs, has announced the latest addition to its global ...

The Boulangerie Diploma, one of the latest of our numerous training programmes. This programme trains future professionals and entrepreneurs in bread baking ...

Le Cordon Bleu offer you a recipe Bittersweet glazed duck breast, crispy polenta, rhubarb. An association of sweet and sharp flavours.

Le Petit Larousse du chocolat by Le Cordon Bleu and Larousse a contenders for the 2016 Gourmand World Cookbook Awards, best book prize in Chocolate category.

As part of Latin America and Caribbean Week, which is taking place throughout France from 24 May to 5 June 2016, come and learn all about a vibrant and original ...

Try this recipe of veal sweetbreads paired with a tangy citrus butter the flavor of which provides a sharp contrast to the delicate sweetbreads.

Interview with Patricia Lombardi, Grand Diplôme alumna (2009). She answers our questions about her experience and her memories at Le Cordon Bleu Paris.