Le Cordon Bleu would like to extend their warmest congratulations to alumna Mary Berry, who is set to receive a Damehood at the Queen’s birthday honours on ...

For the second year running, as part of World Egg Day which will take place on 10 October 2020, the Château du Clos de Vougeot is launching world egg en ...

On 14 September, Le Cordon Bleu Paris was honoured to welcome Julien Duboué, Chef and restaurateur for a demonstration where he introduced students to his ...

Le Cordon Bleu Paris offers the Professional Immersion programme to enable its students to be as well prepared as possible for the reality of the professional ...

At the age of 30, Nuno decided to follow his passion for pastry. Portuguese by birth, he put aside his career as a doctor and flew to Paris to enrol in the ...

When there is an abundance of fresh cherries we know summer is in full swing. Gentle poaching in merlot and arranging the fruit on top of an almond cream base ...

Le Cordon Bleu Paris is happy to announce the reopening of the institute on Monday, 6th July. All teams are looking forward to welcoming students, employees and ...

Le Cordon Bleu Paris and ZWILLING are organizing a contest

The diploma in Gastronomy, Nutrition and Food Trends is a 3-month programme which combines theory classes, demonstrations, practical workshops, visits and ...

Le Cordon Bleu Paris Institute launches a Diploma in Gastronomy, Nutrition and Food Trends