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Welcome to Le Cordon Bleu Paris
IN THE NEWS
Kelly Donati, Winner of the Le Cordon Bleu 2013 Scholarship for the Hautes Etudes du Goût program
Kelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.
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PROGRAM HIGHLIGHTS
Do you dream of learning the fundamentals of French cuisine and pastry? Make your dream come true and experience a complete and intensive training in Paris, the capital of gastronomy, to discover the secrets of culinary arts.
Les Hautes Etudes du Goût is a unique program to discover the different facets of food and taste through a historical, scientific and economic approach. This course offers a multidisciplinary and comprehensive understanding of gastronomy and the art of the table.
Discover the Wine and Management Diploma! During 9 months, great professionals of the wine world will reveal the techniques of wine tasting and will share all their knowledge to become a wine expert.
CAMPUS HIGHLIGHTS
Red berry tart
Discover our original and up to date red berry tart, a summer classic.
Pastry cream
Le Cordon Bleu explains the technique, step by step, through this basic pastry cream recipe that can be reused whatever the circumstances.
Celebrating Queen Elizabeth II’s Coronation Anniversary
As Queen Elizabeth II celebrates the 60th anniversary of her coronation on Sunday 2nd June, Le Cordon Bleu looks back on the event and the contribution of our former London principal Rosemary Hume.
Juan Arbelaez
In 2007, Juan decided to follow his childhood dream and passion for Cuisine and enrolled at Le Cordon Bleu Paris. He graduated in 2008 with a Grand Diplôme having completed the Cuisine and then the Pastry diploma with flying colors.
Filleting round fish
A certain amount of skill is required when filleting fish to make sure the fillets are removed in the correct way. Follow the Le Cordon Bleu Chefs technique to perfectly fillet your fish.
Spicy seafood “estofado”
This recipe is inspired by Mexican and Hispanic influences. Prepared with the freshest seafood available, this piquant dish is flavorsome and substantial.
MORE FEATURES
The New York Times - Peruvian Chefs Add Flavor to Quito, Ecuado
Seeking a world class chef he […] recuited Julio Ostoloza, a young graduate from Le Cordon Bleu
THE PARIS CAMPUS
By choosing Paris, the sentimental capital of gastronomy, you are sure to experience culinary training by our greatest French chefs whose international experience has earned them a place at Le Cordon Bleu Paris.
The beauty of Paris is the unmatched blend of tradition and dynamic modernity. Paris is the city of lights, the capital of romance and has unparalleled historical heritage with its abundance of cultural destinations, monuments and museums to visit.
You can take the time to discover the bistros, Michelin-starred restaurants and even stroll the famous avenues nibbling a croissant or baguette, take in the department stores and the winding streets while shopping for fashion, home ware, luxury and high-tech goods and of course epicurean treats.
Le Cordon Bleu Paris awaits you to help make your gastronomic and cultural dreams a reality.
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