Le Petit Larousse du chocolat by Le Cordon Bleu and Larousse a contenders for the 2016 Gourmand World Cookbook Awards, best book prize in Chocolate category.

As part of Latin America and Caribbean Week, which is taking place throughout France from 24 May to 5 June 2016, come and learn all about a vibrant and original ...

Try this recipe of veal sweetbreads paired with a tangy citrus butter the flavor of which provides a sharp contrast to the delicate sweetbreads.

Interview with Patricia Lombardi, Grand Diplôme alumna (2009). She answers our questions about her experience and her memories at Le Cordon Bleu Paris.

From 5 to 8 April, 2016, Le Cordon Bleu will participate in the HORECA exhibition in Lebanon. An event which brings together restaurant and hospitality industry ...

Le Cordon Bleu Japan offers a fully-funded culinary programme for foreign residents interested in learning the basics of Japanese Cuisine,

The graduation ceremony of Le Cordon Bleu Paris Restaurant Management (March 18, 2016) welcome Pierre Dutaret, an alumni of the Cuisine Diploma as a class ...

Learn more about Le Cordon Bleu Paris last 2016 graduation ceremony, the students, the class patron and watch the pictures of the event!

Every month, the students of Le Cordon Bleu Paris institute meet hospitality and restaurant industry professionals, a way to widen their network.

We met Stephane Lecenes, an alumnus, diplomate from Le Cordon Bleu Paris in 2013. He tells us more about his professional retraining and his passion for his ...