Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...

Le Cordon Bleu Paris institute presents the documentary film ‘A la recherche des Femmes Chefs’ (The Goddesses of Food) by Vérane Frédiani who travelled to the ...

recipe extracted from the book 'L'École de la Pâtisserie' by Larousse and Le Cordon Bleu. 100 recipes and chefs tips

During the 2017 Fête de la Gastronomie, Le Cordon Bleu Paris will present a round table to illustrate the theme “Products from the city centre”.

Lizzie, Christophe and Diogo all studied at Le Cordon Bleu Paris decided to pool their skills to launch Dili Gastronomy: a private dining concept which provides ...

Chef Sinden joined Le Cordon Bleu Paris team of Chef Instructors in 2016, following a career in a variety of establishments. Today, he gets a real sense of ...

Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

The educational initiative of ENGIE group, "J’apprends l’Energie", awarded the winners of the "Une Toque à la Cantoche" competition at the Bastille Opera House ...

Le Cordon Bleu was delighted to sponsor Le Cordon Bleu Paris alumnus and Malaysian celebrity chef Dato Fazley Yaakob for a series of masterclasses in May. Le ...

Le Cordon Bleu Paris institute Chefs suggest reinventing the eternal lemon meringue tart with grapefruit and meringue.