Le Cordon Bleu Paris offers the Professional Immersion programme to enable its students to be as well prepared as possible for the reality of the professional ...

At the age of 30, Nuno decided to follow his passion for pastry. Portuguese by birth, he put aside his career as a doctor and flew to Paris to enrol in the ...

When there is an abundance of fresh cherries we know summer is in full swing. Gentle poaching in merlot and arranging the fruit on top of an almond cream base ...

With fresh ingredients this seasonal recipe is as simple to make as it is delicious.

Discover the video of the pedagogical project Europain Lab 2020, an inspirational boulangerie concept created by Le Cordon Bleu students and boulangerie Chefs

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 ...