Le Cordon Bleu Paris has announced at a press conference that it is delighted to be taking part in the Salon de la Pâtisserie from 17 to 19 June at the Parc Floral in Paris. The third edition of the French capital’s annual pastry fair is set to shine a light on French-style excellence, the balance between indulgence and health, and modernity and tradition.

This is the second time that Le Cordon Bleu Paris will be partnering the fair, and the institute is committed to showcasing its educational focus by giving its Pastry students the opportunity to work side-by-side with the Chefs throughout the event. Under the watchful eye of the institute’s Chef Instructors, they will assist Chefs during demonstrations, giving them the opportunity to put their knowledge into practice and to watch leading Pastry Chefs at work.

The Salon de la Pâtisserie’s “Forum” zone will also host masterclasses and talks. Chef Fabrice Danniel, Assistant Director of Culinary Arts and Head of the Pastry and Bakery Department, will run a masterclass on sustainable pastry. Modern-day pastry is becoming increasingly eco-conscious in line with the times, and is embracing methods that are not only more responsible and environmentally friendly, but are much more healthy, too. With this in mind, Chef Danniel will be preparing a buckwheat mandarin tart, a plant-based recipe that features on the Diploma in Pâtisserie Innovation and Wellness course. Other events will be announced shortly.



7 events zones:
•    French Touch: leading Chefs will host traditional French pastry demonstrations and tastings, inviting visitors to explore the flavours of France.
•    Sweet Art & Creativity: a zone that will place innovative and creative contemporary pastry centre stage, focusing on the cutting edge of the French pastry scene with demonstrations and tastings.
•    Sweet workshops: 2-hour pastry workshops for novices and pastry enthusiasts, run by leading Chefs.
•    Kids’ zone: fun events and pastry workshops designed especially for little ones (aged 6-12), plus demonstrations from “pint-sized pastry stars”.
•    Chocolate world: the A to Z of chocolate, educational activities, chocolate pastry and confectionery tastings, opportunities to meet cocoa producers, professional masterclasses.
•    Talent factory: a competition zone that will see the most talented young pastry professionals go head to head.
•    Forum: a zone dedicated to the hottest topics and trends rippling through the pastry sector, with a programme featuring pastry masterclasses, talks, debates and panel discussions.


Come and meet Le Cordon Bleu Paris for plenty more delicious discoveries!