Le Cordon Bleu Paris Institute is delighted to announce the launch of a new training programme, the Diploma in Patisserie Innovation and Wellness. It has been ...

Mathias Bosgiraud worked in advertising before starting at Le Cordon Bleu Paris institute in January 2020. Now a Superior Cuisine student, he looks back on his ...

Created by Le Cordon Bleu Paris institute alumna, Ju Hee Jeong, the aim of the “Association Mes Amis” is to promote Korean culinary culture in France. Today, Ju ...

Crêpes are a traditional and authentic French speciality originating in Brittany. Savoury or sweet, they are enjoyed year-round by all generations.

Gregory had a rich career spanning more than thirty years in the catering industry before returning to school. Retired and still looking for new challenges, he ...

On Monday 21 September 2020, Le Cordon Bleu Paris institute was delighted to host the “Les Trophées 2020” competition, organised by Le Chef magazine. A ...

As Le Cordon Bleu turns 125, we would like to celebrate with a video of our international network of dedicated and passionate chefs, professors, experts, ...

Le Cordon Bleu would like to extend their warmest congratulations to alumna Mary Berry, who is set to receive a Damehood at the Queen’s birthday honours on ...

Paul Subhasish, Le Cordon Bleu Paris alumni, earned his Cuisine Diploma in Culinary Management in 2019. While his ambition was to open his own restaurant in ...