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.
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.
To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique!
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.
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.