The new Bachelor of Science in Culinary Design Management has been specifically designed to address today's gastronomic challenges by focusing on innovation, ...

Babette de Rozières, the famous Guadeloupean chef and well-known ambassador of West Indian cuisine, is currently running a series of culinary workshops at our ...

Le Cordon Bleu Hôtel de la Marine is serving up a culinary experience combined with a visit to an exhibition.

Xavier Thuizat, a leading figure in French and European sommellerie, will be the class patron for the Wine and Management Diploma in September 2025

Le Cordon Bleu Paris presents its prestigious new programme: the Bachelor of Science in Culinary Design Management.

The graduation ceremony for our pastry and bakery students took place on September 20. Congratulations to all graduates on their well-deserved success!

Join us in celebrating World Tourism Day on September 27 – an occasion that highlights the power of travel to connect cultures, foster learning and shape the ...

Tunji Onisarotu is Sous-Chef at the Parisian restaurant Le Comptoir des Fables. His passion for cooking was first ignited 11 years ago, when he was studying law ...

On Monday 23 September 2024, Le Cordon Bleu Paris institute was delighted to host for the fifth consecutive year the “Les Trophées 2024” competition, organised ...

Discover the recipe for Iced profiteroles with chocolate sauce in the new L'Ecole du Chocolat book.