We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...

Chef Vaca joins Paris team in 2012 after a career in renowed establishments and in Australia.

After many years in United-States, Chef Mahut decided to consecrate to education, that is how he integrated Le Cordon Bleu Paris team in 2013

Students from Le Cordon Bleu Paris institute tell us about the Christmas traditions and end of year celebrations in their country

Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.

The Wine and Management Programme students, told us what they liked best about their Diploma.

Friday, 18 Novembre, 2016 took place the graduation ceremony for the students in culinary arts. Discover the pictures of the event and the class patron

With more than 800m² under cultivation, the vegetable roof garden of the new Le Cordon Bleu Paris institute is the ideal home for beehives. It also provides a ...

Chef Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a ...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 ...