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Welcome to Le Cordon Bleu Paris


Le Cordon Bleu scholarship for the 2014 Haute Études du Goût program

 

IN THE NEWS

Wine and Management Program

Acquire the know-how to become a wine expert! During 9 months, professionals will reveal the techniques of wine tasting and will share all their knowledge to understand how the wine business works, opening the doors to a career in both wine and gastronomy.

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PROGRAM HIGHLIGHTS

Take a culinary journey to Japan, Peru, India and many other countries during a full day culinary workshop...Each course is dedicated to one country.

Embark on a gastronomic journey in the heart of the Berry region and discover the Sancerre vineyards, on Saturday May 24th.

Discover how the molecular gastronomy can help better understand culinary phenomena and ultimately influence cooking practices.

CAMPUS HIGHLIGHTS

Eggs ‘en cocotte’, green asparagus and morel mushroom cream

Elegant and versatile, this little dish is suitable for breakfast, brunch or as a starter. Here the eggs are classically paired with asparagus and morels, which make dipping into the warm yolk taste even more luxurious.

Preparing and cooking green asparagus

To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique! Discover this technique which is taken from our book In the Kitchen with Le Cordon Bleu.

Asparagus

As springtime steadily approaches, seasonal ingredients start to appear in French markets. However, they will only be available for a few months, and so it's a great idea to make the very best of them.

A culinary escapade in Mexico: A cuisine with diverse culinary roots.

In 2010, traditional Mexican cuisine was added to UNESCO’s world’s intangible heritage list. This honor demonstrates the richness, authenticity and diversity of Michoacán gastronomy.

Chef Iman Bogen

Originally from the United States of America, Chef Iman Bogen studied in a culinary school in Isère, France in 1993 where he obtained his “Certificat d'Aptitude Professionnelle (CAP)” and his “Brevet d'Etudes Professionnelles (BEP)” in cuisine.

The Gamble sisters: Le Cordon Bleu culinary arts training around the world

Tracy and Katheryn Gamble are in no doubt: Whether in terms of flavors, ingredients or techniques used, gastronomy has both a national and international identity. Studying at Le Cordon Bleu gave them the opportunity to learn all about gastronomy in different parts of the world.

THE PARIS CAMPUS

By choosing Paris, the sentimental capital of gastronomy, you are sure to experience culinary training by our greatest French chefs whose international experience has earned them a place at Le Cordon Bleu Paris.

The beauty of Paris is the unmatched blend of tradition and dynamic modernity. Paris is the city of lights, the capital of romance and has unparalleled historical heritage with its abundance of cultural destinations, monuments and museums to visit.

You can take the time to discover the bistros, Michelin-starred restaurants and even stroll the famous avenues nibbling a croissant or baguette, take in the department stores and the winding streets while shopping for fashion, home ware, luxury and high-tech goods and of course epicurean treats.

Le Cordon Bleu Paris awaits you to help make your gastronomic and cultural dreams a reality.

Le Cordon Bleu Paris
8, rue Léon Delhomme
75015 Paris, France
Tel: +33 (0)1 53 68 22 50

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