To mark its 130th anniversary, Le Cordon Bleu Paris is launching a remarkable series of five exclusive masterclasses, led by its distinguished alumni

On 3 March 2025, three promising chefs were recognised during the Dotation Jeunes Talents (Young Talent Award) ceremony, held at Le Cordon Bleu Paris institute

For 130 years, Le Cordon Bleu has been at the forefront of culinary education, shaping some of the world's finest chefs. Among its distinguished alumni are ...

Victor Estrada, a student in the Bakery Diploma programme, already has extensive experience. Having worked across the globe, he recently collaborated with the ...

Discover the interview with Jeneviéve Saint-Jacques, a passionate entrepreneur, hotelier, and restaurateur from the United States

Learn to make 100% plant-based macarons with Le Cordon Bleu Paris! Discover the secrets behind crisp shells and delicious fillings in this exclusive workshop. ...

Nathaniel Reid reflects on his experience on the occasion of the 130th anniversary of the Le Cordon Bleu institute.

The final of the 57th ArsNova Culinary Prize (formerly "the Taittinger") took place at Le Cordon Bleu Paris institute on 4 February.

A romantic feast at Hôtel de la Marine with the Valentine's Day menu.

The graduation ceremony for our cuisine students took place on December 20. Congratulations to all graduates on their well-deserved success!