For the second year, students from the Essec Food Business Challenges Chair and Le Cordon Bleu Paris institute pooled their management and culinary arts skills ...

The new Le Cordon Bleu book L’École de la Boulangerie (published by Larousse), which came out in October 2021, won first prize in the “Professional Food Books” ...

Le Cordon Bleu Paris is once again in the running and has been nominated in the “Best Culinary Training Institution” in Europe category, at the World Culinary ...

Le Cordon Bleu Paris students took part in an historic event to mark the Queen of England’s 70-year reign. On the evening of 1 June 2022, they provided support ...

The final of the 54th 'Taittinger' Culinary Prize took place at Le Cordon Bleu Paris institute on 31 May. The jury, presided over by three Michelin-starred chef ...

Philippe Mille, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) and Chef of two Michelin-starred Le Parc au Domaine Les Crayères ...

On Monday April 25th, Jeunes Restaurateurs d’Europe (JRE), an association of young restaurateurs and chefs, organized an “Inverted cooking contest” at the ...

As part of the Les bouteilles à la mer – Jardin Poétique exhibition by William Amor, Chef Instructor Emanuele Martelli has made a spectacular sugar sculpture ...

Le Cordon Bleu Paris is pleased to welcome Chef Lecoq as Chef Pastry Instructor.

With no less than 13 stars in the Michelin Guide, cuisine chef Pierre Gagnaire works in 26 restaurants across the globe. Voted “Best Michelin-Starred Chef in ...