On 19 July, 2016, the Alliance française Foundation organised a seminar for the 43 general managers of Alliances françaises around the globe, whose main aim was ...

Learn more about Chef Groult, MOF Assistant Culinary Arts Director, Head of the Cuisine Department at Le Cordon Bleu Paris throug an interview.

Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...

Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, welcomes its first intake of students to its new campus, on ...

The graduation ceremony of Le Cordon Bleu Paris Boulangerie students took place on June 17, 2016 at Le Cercle de l'Union Interalliée.

On 9 June 2016, Le Cordon Bleu Paris hosted an event dedicated to Peruvian gastronomy. This lunch provided the opportunity to demonstrate that French culinary ...

On June 7, 2016 the wine and management graduation ceremony of Le Cordon Bleu Paris took place with student friends and family.

From seasonal cuisine, to freshly baked pastries, not forgetting macaroons and éclairs, each participant makes the recipe from preparation through to ...

Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.

Chef Éric Briffard, One of the Best Craftsmen in France (MOF), Le Cordon Bleu Paris Executive Chef, Culinary Arts Director explain you how to analyse a dish.