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Culinary workshops and cooking classes in Paris

Le Cordon Bleu Paris proposes a range of short term culinary discoveries for those with a passion for the art of cooking: cooking classes, pastry classes and boulangerie workshops. These courses can take the form of demonstrations or practical workshops.

These culinary workshops take place in practical or demonstration classrooms and give participants as much exposure as possible to the environment of a professional kitchen. Only 16 people per practical room under the supervision of one of our Chefs to work on techniques and recipes from a to z.

The day of their cooking class, all participants will enjoy a 10% discount at La Boutique (except on books) and will receive a free apron, a tea towel and cooler bag to take their delicious cuisine or pastry creation home.

During the culinary workshops and practical classes, the Chef instructor will show you all the techniques and tricks to become a culinary expert of French cuisine and regional specialties.

Give a cuisine lesson as a present in the form of a gift certificate

Are you looking for a great gift for somebody for their birthday, wedding, leaving present or any other occasion? Does the person in question like food, cooking and getting hands-on to make ever more innovative dishes? Just a few clicks will enable you to give them a gift certificate for a workshop at Le Cordon Bleu Paris for them to learn how to cook exquisite meals and other good delicacies.

Short Courses



  • 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.
    Rémy Lassalle-Balier - Traditional Breadbaking and Freshly Baked Pastries - 4 days
  • 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
    Franck Roublique - The Art of Making Sauces and Jus
  • 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.
    Deborah Hall - Macaron Workshop
  • 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.
    Sharon Ondreyco - Freshly Baked Pastries Workshop
  • 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.
    Sydney NYANDENI - The Secrets of Chocolate
  • 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.
    Remy Leroy - Making your own Bread
  • 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.
    Marie-Agnes LOUBOUTIN - l'Atelier des Viennoiseries
  • 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.
    Sergio Passos - Traditional Freshly Backed Pastries Workshop 2 days
  • 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.
    Coty Callahan - Traditional Bread Baking 2 days
  • 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.
    Daniela Andrade - Boulangerie et Viennoiserie
  • 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.
    Marion DELATTRE - Boulangerie et Viennoiserie
  • 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.
    Cheng Cheng - Traditional Breadbaking and Baked Pastries
  • 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.
    Susan Holding, The Secrets of Tarts 2022
  • 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.
    Marsha Levin-Rojer, The Art of Cooking like a Chef 2022
  • 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.
    Su Gene Kim, Freshly Baked Pastries Workshop 2022
  • 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.
    Jack P. Christy, The Art of Cooking Like a Chef 2022
  • "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!
    Janell Berte, Traditional Bread Baking - 2 days, 2021
  • Excellent course, beautiful setting. Would highly recommend.
    Scott Neeley, Cordon Vert, Vegetarian Cuisine, 2021

How to find us?

Le Cordon Bleu Paris offers a range of workshops in cuisine, pastry, boulangerie, freshly baked pastries and many other specialities ,which take place in its Institute, located at 13 Quai André Citroën in Paris’s 15th district.
For cuisine lessons, Le Cordon Bleu Paris institute welcomes all the Chef apprentices to a working environment which is dedicated to learning traditional French cuisine. To find out more, head to the workshops pages.

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Last page update in May 2024.