Sunway Le Cordon Bleu’s Paris Immersion Tour: Experience France with Your Own Eyes  

Food knows no borders.

It bridges cultures, connects people, and fosters a shared appreciation for good grub. Modern society allows food enthusiasts to savour authentic dishes from around the world right in Malaysia. But there’s just something uniquely magical about experiencing these flavours in their country of origin firsthand.

Such is the magic of the Sunway Le Cordon Bleu Paris Immersion Tour.

Step into the world of culinary dreams with Le Cordon Bleu’s culinary pilgrimage to the Land of Gastronomy. The tour offered the aspiring chefs under our wings a once-in-a-lifetime opportunity to immerse themselves in the heart of French cuisine. We visited iconic locations and learnt from the best in the field.

Today, we embark on this journey through the whimsical diary of one such student, who documented their unforgettable adventure in the enchanting cities of Reims and Paris.

Day 1: Arrival in Reims, France
“Dear Diary, Today, I began my incredible journey to the heart of France’s Champagne region, Reims. Leaving the bustling streets of Kuala Lumpur behind, I boarded a flight to this enchanting destination.”

Our first day was filled with awe-inspiring visits to landmarks that embody the essence of Reims. The journey began at Brasserie Excelsior, a historic brasserie known for its Art Nouveau decor and traditional French cuisine. Here, students indulged in a hearty meal to energise themselves for the day ahead. They learned about the importance of regional cuisine and how it reflects local culture and history.


Next, we visited Le Wine Bar by Le Vintage, where the sommelier paired exquisite cheeses with complementary wines. This wasn’t just about tasting. It was an exploration of the terroir and the craftsmanship of local artisans. Students gained insights into wine and cheese pairings, further refining their palates and enhancing their understanding of flavour profiles—all of which are important skills to have for up-and-coming chefs to produce harmonious combinations on the plate.

Day 2: Exploring Reims 
“It was a beautiful day in Reims. We visited the Maison Fossier factory and the Zunic Boulangerie Shop, followed by a delightful lunch at Bistro de Anges. One of the highlights was the Pommery Champagne House tour, where I was soaked in the ambrosial aroma while learning the history and intricacies of champagne production.”

One of the oldest biscuit factories in France, the Maison Fossier is renowned for its iconic pink biscuit roses (which are dipped in champagne!), a tradition dating back to the 17th century. Students got an inside look into the origins and process of creating these delicate treats.

At Bistro de Anges, a charming local bistro, we enjoyed a relaxed lunch. Our young chefs learnt the importance of ambience and presentation in the dining experience.

The visit to the Pommery Champagne House was an eye-opening journey into the world of champagne. Exploring the underground cellars and walking through miles of chalky tunnels lined with bottles, students were taught the differences between grape varieties as well as the art of blending and ageing. This tour provided a comprehensive understanding of the meticulous process behind one of France’s most distinctive and celebrated beverages.


Day 3: Culinary Workshop and Shopping

“We began the day at the prestigious Hotel de la Marine of Le Cordon Bleu, where we practised cooking Brittany-style scallops under the guidance of a master chef.”

At Hotel de la Marine, our chefs-in-training were greeted by one of Le Cordon Bleu’s top-class instructors in a gorgeous kitchen. They participated in a hands-on workshop, learning how to obtain fresh scallops straight from the shells and cook them to perfection.

This session taught them the importance of precision and technique in seafood preparation, highlighting the nuances of flavour and texture. Because if you can’t cook a perfect scallop at a high-end restaurant, you might just get yelled at by a certain someone (wink wink).


The day continued with visits to kitchen utensil shops where our students browsed through a variety of culinary tools. Our stop at the Galeries Lafayette was especially memorable. It is the biggest upmarket French gourmet department chain store in Europe, where many exquisite gourmet products and ingredients are found. The shopping experience broadened everyone’s knowledge of professional kitchen equipment and gourmet ingredients.

Day 4: Le Cordon Bleu Culinary School

“Visiting the renowned Le Cordon Bleu culinary school in Paris was a dream come true. As someone who has been honing my skills and passion for cooking at Le Cordon Bleu in Malaysia, the opportunity to experience the birthplace of this prestigious institution was beyond thrilling. The moment I walked through the doors of the Paris campus, I felt an overwhelming sense of pride and excitement.”

The tour of Le Cordon Bleu Paris was an incredible experience for our young chefs who have been training at the Malaysia campus. The state-of-the-art kitchens and the Parisian chef’s workshop highlighted the high standards and dedication that define Le Cordon Bleu. Students had the chance to observe and participate in a class, diving into advanced cooking techniques and the art of presentation.


This visit wasn’t just about learning new skills. It was about feeling connected to a larger community of chefs who share a burning passion and dedication for food. It was a moment of inspiration and a reminder of why everyone fell in love with cooking in the first place.“As I left the campus, I felt a surge of inspiration and a renewed determination to pursue my dream of becoming a professional chef.”If you’d like to make a career from creating wondrous cuisines, Le Cordon Bleu’s diploma in culinary arts will set you on the right path. For more information on our other courses as well, feel free to drop us a message.

Day 5: Iconic Paris

“After a rather compact trip in the past few days, we finally got to visit the iconic Eiffel Tower and Place de la Concorde! We were giggling and laughing over lunch at Alcazar Restaurant, followed by a stroll along the Seine River.”

The visit to the Eiffel Tower offered breathtaking views and a lesson in the cultural significance of this global landmark.

Lunch at Alcazar Restaurant was an immersive sensory experience that showcased modern French cuisine. Our aspiring chefs savoured each dish, paying close attention to the intricate flavour combinations and the presentation. It was an invaluable session that touched on contemporary culinary trends, the importance of sensory tasting, and the subtleties that elevate a meal from good to extraordinary. Students also gained insights into effective restaurant management, from ambience to service, offering a holistic view of the dining experience.

The day ended with a romantic dinner cruise on the Seine River while being enveloped in the beauty of Paris from the water. This excursion further emphasised the importance of ambience and setting when it comes to enjoying food.


Day 6: Market D'Aligre and Farewell

“On our last day, we explored the vibrant Market D’Aligre, known for its fresh produce and delicious street food. The air was filled with a mixture of exotic spices and the tempting aromas of freshly baked pastries, which I definitely bought and munched on.”

At the open-air Market D’Aligre, students had a fun visit to stalls filled with fresh produce, cheeses, meats, flowers, and baked goods. They interacted with local vendors, tasted a variety of seasonal fruits and vegetables, and tried some of the delicious street food for sale.


The market visit offered a key lesson in which the foundation of any great dish starts with quality ingredients. It inspired our young chefs to be mindful of their choices and to celebrate the natural flavours of fresh produce. They learnt about sourcing ingredients and the importance of freshness and seasonality in cooking, underscoring the critical role that ingredient selection plays in culinary excellence and reinforcing the connection between farm and table.

The Journey to Culinary Greatness Continues Back in Le Cordon Bleu Malaysia.

“Dearest Diary,After an amazing and unforgettable trip to Paris, I am finally back home in Malaysia. The experience was everything I hoped for and more, filled with history, culture, culinary adventures, and personal growth. I am grateful for this unforgettable journey and the memories created with my teacher and classmates.To Paris with love. Adieu.”

Thus ends the enchanting tale of a young aspiring chef’s visit from Le Cordon Bleu's cooking school in Malaysia all the way to France.


Inspired by this student's journey? Get in touch with us and get started on your journey with Sunway Le Cordon Bleu culinary school today. Who knows? You may someday even take part in the next rendition of our Paris Immersion Tour! Embrace the chance to learn from the best and immerse yourself in the heart of French gastronomy.

Your culinary adventure awaits!