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

In October 2020, Le Cordon Bleu Paris will welcome its first Diploma in Gastronomy, Nutrition and Food Trends class. The 3-month programme will combine theory ...

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.

As the competition carries on, the semi-finals enjoys a new format to enable all to participate. Le Cordon Bleu has decided to move the semi-final to an online ...

A variation on the classic ratatouille recipe, this elegantly presented dish from Provence is sure to impress guests at a dinner party.