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

For the St. Patrick’s Day, discover a special recipe: The trio of asparagus by Le Cordon Bleu Paris. A touch of green on your plate.

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 ...

In this salad the chicken thighs are marinated, confit in duck fat. Producing a moist and tender texture full of flavour.

The national final of the Jeune Chef Rôtisseur Competition, organized by the Chaîne des Rôtisseurs, will take place on Saturday March 19 2016 at Le Cordon Bleu ...

On February 26, 2016 the first Boulangerie graduation ceremony of Le Cordon Bleu Paris took place at Le Cercle de l’Union Interalliée.

We are pleased to offer you this chocolate heart recipe so you can try your hand at this taste-tempting delight.

Our Le Cordon Bleu representatives will be attending the education exhibitions in Indonesia. To learn more about Le Cordon Bleu and the programs on offer, come ...

Our Le Cordon Bleu representatives will be attending the SUN Education International Exhibitions in Indonesia. To learn more about Le Cordon Bleu and the ...

Learn more about Chef Birffard, Executive Chef Culinary Arts Director at Le Cordon Bleu Paris throug an interview.