Le Cordon Bleu Paris institute students were treated to a flavoursome culinary demonstration on Tuesday 17 November.

Mathias Bosgiraud worked in advertising before starting at Le Cordon Bleu Paris institute in January 2020. Now a Superior Cuisine student, he looks back on his ...

Crêpes are a traditional and authentic French speciality originating in Brittany. Savoury or sweet, they are enjoyed year-round by all generations.

Gregory had a rich career spanning more than thirty years in the catering industry before returning to school. Retired and still looking for new challenges, he ...

On Monday 21 September 2020, Le Cordon Bleu Paris institute was delighted to host the “Les Trophées 2020” competition, organised by Le Chef magazine. A ...

As Le Cordon Bleu turns 125, we would like to celebrate with a video of our international network of dedicated and passionate chefs, professors, experts, ...

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 ...

Over the past 10 years, the goal of the Wine and Management programme has been to turn a passion for the world of wine into a profession. It trains future ...

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 ...