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Welcome to Le Cordon Bleu Paris
IN THE NEWS
Open Houses at Le Cordon Bleu Paris
You have a strong interest in French Culinary Arts? You would like to acquire knowledge in Wine and Management? Le Cordon Bleu invites you to an Open House to discover our programs!
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PROGRAM HIGHLIGHTS
Do you dream of learning the fundamentals of French cuisine and pastry? Make your dream come true and experience a complete and intensive training in Paris, the capital of gastronomy, to discover the secrets of culinary arts.
Les Hautes Etudes du Goût is a unique program to discover the different facets of food and taste through a historical, scientific and economic approach. This course offers a multidisciplinary and comprehensive understanding of gastronomy and the art of the table.
Discover the Wine and Management Diploma! During 9 months, great professionals of the wine world will reveal the techniques of wine tasting and will share all their knowledge to become a wine expert.
CAMPUS HIGHLIGHTS
Asparagus trio
Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.
Kaye Baudinette
Of Australian nationality, Kaye Baudinette is a Gordon Institute of Technology Food and Food Service graduate, a La Varenne Paris Cuisine Grand Diploma graduate...
Preparing and cooking green asparagus
To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique!
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.
Bromberg’s brothers
In 1992, the brothers created the first Blue Ribbon restaurant in Manhattan’s SoHo neighborhood. Blue Ribbon, or the English translation of Cordon Bleu, references Bruce and Eric Bromberg’s culinary experience in France. The Brombergs’ only rule is that everything served be simple and delicious.
In the Kitchen with Le Cordon Bleu
Our most recent publication, “In the Kitchen with Le Cordon Bleu,” is an exciting collection of 100 exceptional recipes contributed by the Chefs of Le Cordon Bleu.
MORE FEATURES
The New York Times - Peruvian Chefs Add Flavor to Quito, Ecuado
Seeking a world class chef he […] recuited Julio Ostoloza, a young graduate from Le Cordon Bleu
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.
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