French gastronomy is an internationally renowned treasure. Known for its prestige and expertise, it varies from one region to another, united by a common culinary excellence.

With iconic dishes and world-renowned chefs, French gastronomy is a unique realm, the inner workings of which can be challenging to decipher. Le Cordon Bleu Paris unveils its hidden secrets, the key professions that govern it, and the paths to access this world.

Head chef: The restaurant's maestro

Who better than a head chef to represent French gastronomy? The true conductor of a restaurant's kitchen, this passionate individual must display creativity, precision, and versatility.

On a daily basis, they oversee the various tasks of their team, ensure the quality of ingredients, adhere to hygiene standards, and manage inventory. They also maintain strong relationships with suppliers, always striving for excellence and quality.

The role of a head chef is, above all, one of talent and passion. The gustatory experience of a restaurant's clientele, and thus its reputation, depends on this professional. They must also be able to transparently and pedagogically transmit their knowledge to their teams, explaining each of their processes. Knowing when and what to delegate and correct is an essential quality of a great head chef.

Pastry chef: crafting perfection

Specializing in the art of creating pastries, viennoiseries, and confections, the pastry chef is both an artisan and an artist. Creative, precise, and innovative, after mastering the basics of pastry in school, they often start their professional career as an apprentice or intern.

In a restaurant, the pastry chef must excel in both aesthetics and taste. All their creations demand unwavering precision, technique, and meticulous adherence to recipes. They must also be proactive in flavor pairings to consistently surprise palates.

Pastry is an integral part of French cuisine's reputation, and the pastry chefs working in France strive to maintain this exceptional standard of quality through daily perfection.

Qualifying programmes to learn the inner workings of French gastronomy

In pursuit of French excellence, students at Le Cordon Bleu Paris train and refine their culinary skills. Whether aiming for diplomas in cuisine, pastry, culinary management, or more, they have a rich array of training programmes to choose from, all aimed at developing essential skills that serve as gateways to professionalism.

Throughout their curriculum, the Institute's apprentices benefit from the expertise of renowned chefs, through observation and hands-on practice. For those interested in staying current with the latest trends, we offer programs like the Diploma in Gastronomy, Nutrition, and Food Trends, and the Diploma in Plant-Based Culinary Arts.

As a Qualiopi-certified institution, Le Cordon Bleu Paris equips its students with all the necessary tools for a high-quality education.

Le Cordon Bleu Paris: a symbol of excellence for 128 years

Excellence and expertise are not achieved overnight. We have evolved through the ages to offer increasingly high-quality education. Our journey began in 1895 with the creation of the first culinary magazine of the time by Marthe Distel, La cuisinière Cordon Bleu, which gained 20,000 subscribers.

Many significant milestones followed, including the creation of Coronation Chicken by Le Cordon Bleu London, served at the coronation meal of Queen Elizabeth II in 1953. The world of cinema also recognized us, with the success of the 1954 Hollywood film "Sabrina", starring Audrey Hepburn, contributing to our renown. In 2009, Le Cordon Bleu participated in the launch of the film "Julie & Julia" with Meryl Streep.

With the opening of numerous restaurants worldwide, Le Cordon Bleu enjoys global recognition. Our most recent victory was the opening of the CORD restaurant in London.

The quality of education at Le Cordon Bleu Paris is also acknowledged. In 2022, the French Ministry of Culture selected us to provide culinary workshops and lectures at the prestigious Hôtel de la Marine on Place de la Concorde.

Chef Eric Briffard: Meilleur Ouvrier de France and Head of Le Cordon Bleu Paris

Hailing from Burgundy, Chef Eric Briffard first trained at Relais Saint-Fiacre before earning his Compagnonnage. He worked in various prestigious establishments such as the Concorde Lafayette Hotel, Espérance, and the Manoir de Paris.

Chef Eric Briffard’s culinary accolades are numerous, including being named Meilleur Ouvrier de France in 1994 and receiving 4 toques in the Gault-Millau guide, as well as a Grand Prix for his book "Éric Briffard Le Cinq" (published by Glénat). Chef Briffard is also a Chevalier of the Order of Agricultural Merit and a Chevalier of the Order of Arts and Letters.

Since 2016, Chef Briffard has served as the Executive Chef and Director of Culinary Arts at Le Cordon Bleu Paris, and he has been the Head of the Institution since 2018.

Come cook with a real chef in our "Cooking Like a Chef" workshops

Whether you're a connoisseur or just a lover of good food, “The Art of Cooking like a Chef" Workshop offers an immersive experience in a kitchen worthy of the finest restaurants, led by a Teaching Chef and their assistants.

The workshop lasts for 5 hours and 30 minutes and proceeds as follows:

-    Demonstration from 11:15 AM to 1:45 PM
-    Hands-on practice from 2:15 PM to 4:45 PM

You'll learn to prepare delicious sauces and garnishes and immerse yourself in the culinary world of a real chef. At the end of the workshop, you'll have the opportunity to take the prepared dish home to share with your loved ones.

The workshop costs €240, and on the day of the workshop, you'll also receive a 10% discount at Café Le Cordon Bleu and at La Boutique (excluding books, which have a 5% discount).