Culinary workshops - High-end cooking lessons in Paris

I highly recommend Cordon Bleu to anyone passionate about the culinary arts; it is a prestigious institute that lives up to its reputation. I am very satisfied with my training in baking and pastry with Chef Grégoire Bardet, who is very professional. Thank you to the entire reception team as well as to the shop. I hope to return soon for more training.

This training takes you from a novice to someone really capable of making their own bread. You can get a lot out of it as a complete beginner, but I think that with even a few tries at home, the benefit is drastically increased. I really appreciated all the tips on how to get a feel for the kneading and fermentation processes, so that you can adjust your recipe on a case-by-case basis.

An excellent time was had at this sauces and juices workshop. Chef Caals, his translator and the students were extremely efficient. Very clear explanations with a touch of humor that added a touch of conviviality much appreciated by the participants. Bravo

It far surpassed anything I could imagine. I took three workshops at Le Cordon Bleu and loved every single one. It was also a pleasure meeting people from all over the globe, and perhaps I can attend another class or two again.

We traveled from Phoenix Arizona to attend. It was beyond our expectations.it was detailed and we learned a lot about technical aspects of making pastry including importance of dry butter and other ingredients. I am ready to plan another trip to learn more.

Beyond words. Well organized, we structured, beautifully managed. From seeing the students, they walk around with pride on their shoulders. A job well done to le Cordon Bleu.

A perfectly organized workshop with a passionate and enthusiastic Chef who shares his tricks of the trade. The classrooms and workstations are equipped to a high standard with professional equipment.

A very professional chef and translator who swept us away in their passion! I'm very proud to have learned the secrets of viennoiserie in such a fast-paced atmosphere! Everything was perfectly prepared! I'll be back with pleasure to discover other workshops.

Chef Olivier was very open and interacted well with the students. Translation was amazing! Recepies were very good and tips to a better result were very important. We left the workshop with a very good knowledge of baking, making very good croissants and brioches.

I thoroughly enjoyed my course in tradition bread baking. Chef Hoël, and the translator were THE BEST! Both worked well together to make the class fun, enjoyable, and informative. I loved that Chef Hoël expected so much from us, but was always there to keep us moving forward, answer questions, and make us think.

It was an amazing course. We learnt a lot of bread recipes in a relatively short period of time. The book they sell is a great complement, I highly recommend. The chef is great and the interpreter is perfect.

The workshop is very well constructed and organized. Although this workshop is presented as being for amateurs, the level is high and delivers real skills. The short format is very interesting. The Chef and our translator were very committed and accessible, which was very much appreciated. I'm delighted to have taken this course.

Fantastic teaching and translation staff, they really made me feel at home at le cordon blue at Paris. Unforgettable way to experience the French culinary wonders.

I had the pleasure of attending a workshop with my tour group of culinary travelers. From the moment we arrived, it was incredible. The guests had beautifully prepped workstations, aprons, hats and tea towels.

I wanted take a class at Le Cordon Bleu as an homage to Julia Child who introduced French cooking to America in 1963 and the experience was everything that I hoped it would be. Through the Art of Cooking like a Chef, I did indeed learn how to make the perfect poached egg without a mold (or professional steam oven!) and how to open a scallop shell using only a large soup spoon.

Chef Frédéric was absolutely wonderful. He went above and beyond, trying to teach us everything big and small. I was also impressed with the quality of ingredients, organization of the program, and skillfulness of the Chef. I will be recommending the workshops to all friends back home, and to my son and his friends.

Although the Chef was very serious about his art, and the entire workshop was no-nonsense, I found the session to be highly enjoyable. I listened and watched carefully, without taking notes, and learned new concepts and ideas all along the way.

"If you enjoy cooking or baking, Cordon Blue classes are the crème de la crème! This is our 3rd class at LCB to enjoy in our travels to France. You don't need to be a pro or even to aspire to be to learn and enjoy the classes. Of course the Chefs are Pros in every way. They are masters at not only how they present, teach and encourage but are kind, courteous and add a dash of humor!

Excellent course, beautiful setting. Would highly recommend.