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 is closely monitoring the coronavirus (COVID-19) pandemic and is taking all the appropriate preventive steps in the planning and re-opening of ...

Jean-François Gagne takes a critical look at the situation surrounding the unprecedented crisis facing hospitality industry professionals. What impact is ...

Florence Lesage, women pastry Chef at The Westin Paris Vendôme hotel shares her recipe of Mini Tropezians Vanilla.

A variation on the classic ratatouille recipe, this elegantly presented dish from Provence is sure to impress guests at a dinner party.

Mother’s Day is a great excuse to show your mum how much you appreciate her, and what better than a delicious homemade treat?

At Le Cordon Bleu, we are closely monitoring the spread of COVID-19 and have issued regular communications to our teams on what precautions should be taken to ...

Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and ...

While celebrating 125 years of excellence in teaching around the world, Le Cordon Bleu is launching two global competitions dedicated to aspiring culinary ...