You have a strong interest in French Culinary Arts? You would like to acquire knowledge in Wine and Management? Do you wish to make your restaurant business a real success in the world? Le Cordon Bleu invites you to an Open House to discover our programs! Book your seat now.
Become a leader in the restaurant business on an international scale. This program gives students all the skills necessary to develop their business and make it a success.
The Pastry Diploma offers students the most rigorous and comprehensive program in classic French Pastry techniques available today.
Raspberries, blueberries, redcurrants, cherries, to celebrate July 14, Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France during the summer months. Accompanied by a classic almond cream, and a fresh lemon and mint cream, these remarkable tartlets are ideal for dessert or afternoon tea.
Fougasse is a traditional style of bread found throughout the Provence-Alpes-Côtes d’Azur (PACA) region. It is distinctive thanks to it being flat with open slits, but its shape can vary. Variations on the fougasse are readily available, with a variety of ingredients depending on the baker’s choice. In this recipe, olives, oven-roasted tomatoes and garlic, and aromatic herbs are added to the dough, making the fougasse explode with the flavors of southern France.
Creative, rigorous and an excellent manager, the Chef’s talent is the key to the amount of pleasure customers will get in terms of taste, and to the reputation of the restaurant in which the Chef works. Learn more about this job which truly is a labor of love…
Alumni Gaston Acurio and Virgilio Martinez have been included in the World’s 50 Best Restaurants.
Born in Morocco, Chef Marc Vaca carried out his professional culinary training in Paris. His education included apprenticeships in Paris at the restaurant of the George V hotel and the Grande Cascade as well as in London at the Hyde Park hotel. Chef Vaca then became sauce chef and and “sous-chef” at the Royal Mansour hotel in Morocco. Chef Vaca joined Le Cordon Bleu Paris team of Chef Instructors in 2012.
Choosing Paris, the sentimental capital of gastronomy, is a guarantee that you will receive culinary training from the greatest French Chefs with international experience. They will teach you to master techniques for producing regional and national Cuisine.
The unparalleled blend of tradition and dynamic modernity is what makes Paris so beautiful. Paris, the City of Light and capital of romance, has a unique historical heritage and an abundance of cultural sites, monuments and museums to be visited.
You can also discover the bistros, Michelin-starred restaurants and even stroll along the famous avenues nibbling a croissant or baguette. Take in the department stores or simply wander around the winding streets while shopping for fashion, home ware, luxury, high-tech goods and of course epicurean treats.
Le Cordon Bleu looks forward to welcoming you to experience the highlights of gastronomic know-how and Parisian cultural life.