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Welcome to Le Cordon Bleu Paris



An introduction to Hida beef at Le Cordon Bleu Paris

On Wednesday November 4, 2015, Mr Hajime Furuta, Governor of the province of Gifu in Japan, Mr André Cointreau, President Le Cordon Bleu International, a delegation from the province of Gifu and Le Cordon Bleu Paris team, were honoured to welcome His Excellency Mr Yoichi Suzuki, Ambassador of Japan, Chefs and people from the gastronomy world in Paris for a Hida beef demonstration.



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.

The Diplôme de Cuisine Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French culinary techniques available today.


Lemon and basil “soufflé”

There's no better way to round off a meal than with something sweet and lemony. This delicious “soufflé” textured dessert from Le Cordon Bleu Chefs encapsulates the smoothness of a lemon cream, married with the freshness of basil. It's a tasty, sun-filled recipe to help brighten the gloomy fall weather.

Meet Le Cordon Bleu teams in December 2015

Le Cordon Bleu teams travel around the world to attend culinary and educational fairs. Meet us in December 2015 and learn more about our courses and Diplomas.

Hiroshima Sake Seminar for the Wine and Management and Restaurant Management programs students

This seminar aimed to provide participants with an introduction to sake, with a particular focus on Hiroshima sake.

Butternut and golden chanterelle tortellini, butternut and Parmesan cream

Celebrate fall with this recipe from Le Cordon Bleu Chefs. The dish marries the sweet notes of butternut squash with the contrasting earthy flavor of golden chanterelles. It's simple to make, and brings a cheerful touch of warmth to November.

Dato’ Fazley Yaakob launches his cookbook in Paris in collaboration with Le Cordon Bleu

On October 13, 2015, Le Cordon Bleu graduate Dato Fazley launched his first cookbook My sucre Story at the Residence of the Malaysian Embassy in Paris in collaboration with Le Cordon Bleu.

Meet Shinya Usami

Shinya Usami has gone a long way since graduating with a Grand Diplôme in 2005. Today, he is French Chef Jean François Piège’s right hand man, in his prestigious restaurant, Clover, located in Paris’s 7th arrondissement. As Le Cordon Bleu celebrates its 120th birthday, we decided to go and meet him, to look back on his career path, and find out his news.



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.


Le Cordon Bleu Paris
8, rue Léon Delhomme
75015 Paris, France
Tel: +33 (0)1 85 65 15 00

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