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Welcome to Le Cordon Bleu Paris


HEG program Scholarship

 

IN THE NEWS

Win Le Cordon Bleu scholarship for the Hautes Etudes du Goût 2015 program

Le Cordon Bleu International is delighted to announce the 2015 Hautes Etudes du Goût (HEG) scholarship.

 

PROGRAM HIGHLIGHTS

The Pastry Diploma offers students the most rigorous and comprehensive program in classic French Pastry techniques available today.

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.

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.

CAMPUS HIGHLIGHTS

Goodbye Setsuko!

On Monday March 30, 2015, Le Cordon Bleu Paris teams gathered around Setsuko Shoai to bid her an emotional farewell as she retired after 25 years of loyal service at our Paris School.

Le Cordon Bleu Paris Graduation Ceremony – March 2015

The first 2015 session Le Cordon Bleu Paris graduation ceremony took place on March 20, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends.

Marinated sea bass carpaccio, vegetal tube, leek cream, Avruga® vinaigrette

Learn how to combine ingredients from the sea with vegetal elements to create a dish which is refreshing and colorful. This refined recipe is an explosion of flavors and textures and is perfect for the spring season.

Le Cordon Bleu goes to Russia

Le Cordon Bleu will host two culinary demonstrations and presentations on our leading culinary network in Moscow on Tuesday 28th and Thursday 30th April 2015.

Le Cordon Bleu will participate in the 22nd Horeca trade fair in Lebanon

Le Cordon Bleu will be present at the 2015 Horeca trade fair that will take place from April 20 to April 23, 2015.

Eggs cooked at a low temperature, crisp vegetables with salt

Amongst the many different techniques for cooking eggs, cooking at a low temperature is one of the most advanced and is greatly appreciated by cuisine Chefs. This method of cooking produces an egg with an extremely delicate and soft texture.

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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