CULINARY ARTS AND HOSPITALITY MANAGEMENT INSTITUTES

CULINARY ARTS, WINE

& HOSPITALITY MANAGEMENT
 Excellence
Innovation
Success
“Since 1895, Le Cordon Bleu provides help them achieve their professional
the very best culinary and hospitality goals in the hospitality, restaurant,
training. Throughout the years, the oenology and tourism sectors.
reputation of Le Cordon Bleu has
never wavered. Whilst staying true to In the heart of Paris lies a modern campus,
its philosophy, which is founded on fitted out with the latest technology,
excellence, its training programmes, resulting in a high quality learning
using the most innovative methods, environment. Achieve excellence, with
are regularly updated, to meet an outstanding teaching team, including
the realities and needs of today’s leading Chefs and experts from the world
professional world. of gastronomy and hospitality.”

Today, Le Cordon Bleu institutes

make up a vast worldwide network
which can be found in more than
20 countries. Around 35 institutes,
welcoming 20,000 students annually,

Amitiés gourmandes,

André J. Cointreau
PRÉSIDENT LE CORDON BLEU

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 3

02 01 Table of content
THE INSTITUTE
History, tradition and network 5

Professional and University network 6

Why choose Le Cordon Bleu Paris ? 7

The Paris campus 8

They trust us 9

CULINARY ARTS PROGRAMMES

Specific teaching method 11

Culinary Arts DIPLOMAS 12-13

FOR THOSE WITH TECHNICAL EXPERTISE: Diplomas with Internship Pathway 14-15

FOR ENTREPRENEURS: Diplomas with Culinary Management 16-17

FURTHER EDUCATION PROGRAMMES in the culinary arts 18-19

WINE ET MANAGEMENT Diploma and Cours Intensive Wine Course 20-21

BACHELOR OF BUSINESS ARTS MANAGEMENT 22-23

Advanced Studies in Gastronomy (HEG) 24

03

FIND OUT MORE

Success stories of our Alumni 25

Career 26

Les Ateliers culinaires et nouveauté 2023 27

Continuing education 28

Le Café & La Boutique Le Cordon Bleu - Practical information – How to fond us 29

4 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 HISTORY, TRADITION AND NETWORK

Since 1895, Le Cordon Bleu has grown from a small Parisian cooking
school to the world’s leading network of culinary arts institutes offering
education that combines tradition and excellence.

Building on its foundations, Le the institute to train the next Le Cordon Bleu institutes, found
Cordon Bleu has dedicated itself generations of chefs and hotel around the world, teach the
to perpetuating the techniques managers at the highest level. techniques of French cuisine,
and expertise inherited from the while giving students the means
big names in French cuisine, both Each year, 20,000 students of more to showcase the culinary heritage
in France and abroad. than 100 different nationalities are of their country.
Pedagogical innovation is trained in more than 35 institutes
firmly anchored in the DNA of spread over twenty countries.

1895: The journalist Marthe Distel 1948: Le Cordon Bleu is 1996: Le Cordon Bleu Australia
founded the first weekly culinary accredited by the Pentagon for begins its activities at the request
publication of that period, entitled the professional training of young of the government of New South
La cuisinière Cordon Bleu. The G.I.s after their service. As a Wales and offers training for the
magazine rapidly reached 20,000 former member of the OSS, Julia Sydney Olympic Games in 2000.
subscribers per year. Child qualifies and registers at Le
Cordon Bleu Paris. 2009: Le Cordon Bleu participates
October 18, 1895: The first cooking in the launch of the film Julie &
classes offered by Marthe Distel 1953: Le Cordon Bleu London Julia, with Meryl Streep in the role
are taught at the Le Cordon Bleu creates the Coronation Chicken of former student Julia Child.
Paris institute. dish, served at the coronation
meal of Her Majesty Queen
June 2016: Le Cordon Bleu Paris
1897: Le Cordon Bleu Paris Elizabeth II.
moves to the 15th arrondissement.
welcomes its first Russian student.
1954: The success of the
2020: Le Cordon Bleu celebrates
1927: Rosemary Hume and Dione Hollywood film “Sabrina”, directed
125 years of teaching and opens
Lucas, trained at Le Cordon Bleu by Billy Wilder and starring Audrey
Hepburn, contributes to the the Signatures restaurant in
Paris under the direction of Chef Rio de Janeiro, Brazil. Le Cordon
Henri-Paul Pellaprat, open the growing fame of Le Cordon Bleu.
Bleu launches certified higher
Petit Cordon Bleu school and the
1984: The Cointreau family, education programs online.
restaurant Au Petit Cordon Bleu
in London. descendants of the founding
families of Rémy Martin and 2022: Le Cordon Bleu is chosen
1942: Dione Lucas launches Cointreau liqueur, take over the by the French Ministry of Culture
Le Cordon Bleu school and its presidency of Le Cordon Bleu to offer culinary workshops and
restaurant in New York. She is Paris, following Mrs. Elisabeth conferences at the emblematic
also the author of the best-selling Brassart, director of the school Hôtel de la Marine, Place de la
“The Cordon Bleu Cook Book” and since 1945. Concorde in Paris.
becomes the first woman to have Le Cordon Bleu opens the CORD
a television cooking show in the restaurant in London.
United States.

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 5

 PROFESSIONAL AND UNIVERSITY
NETWORK

35 20 20 000 130 18
INSTITUTES COUNTRIES GRADUATES PER NATIONALITIES UNIVERSITY
YEAR PARTNERSHIPS

Over many years, Le Cordon Bleu has established Accredited in more than 10 countries, Le Cordon
itself on the international scene by developing Bleu Diplomas are a passport to a successful
training programmes founded on excellence in international career.
the Culinary Arts, but also university degrees,
masters, and MBAs in hospitality and tourism
management.

LONDON
CANADA

PARIS ISTANBUL
KOREA
MADRID
JAPAN
LEBANON
CHINA

TAÏWAN

MEXICO
PHILIPPINES
INDIA

THAILAND

MALAYSIA
PERÚ

AUSTRALIA

BRAZIL
CHILI

NEW-ZEALAND

Discover LE CORDON BLEU GLOBAL NETWORK

6 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 WHY CHOOSE LE CORDON BLEU PARIS ?

PARIS : THE BENCHMARK DESTINATION

The birthplace of gastronomy, the city of Paris is also widely recognised

as a key player in the field of culture, luxury, and tourism. Our
students build the foundations on which to embark on stellar careers in
exceptional surroundings.

AN INTERNATIONALLY RECOGNIZED EDUCATION

INTERNATIONAL ACADEMY OF In 2022, Le Cordon Bleu Paris

GASTRONOMY (AIG) was awarded the “World’s Best
During the ceremony chaired LE CORDON BLEU Culinary Training Institution”
by Dr. Jean Vitaux from the HONOURED BY prize by the World Culinary
International Academy of L’EXCELLENCE Awards. This third edition aims to
Gastronomy, the 2018 AIG Grand celebrate and reward excellence
Prize for Gastronomic Culture, FRANÇAISE in the culinary industry around
was awarded to the Le Cordon the globe.
Bleu Paris institute, highlighting In December 2017, Le Cordon Bleu was
the quality of its teaching at the awarded the prestigious L’Excellence
global scale. Française Trophy
by its president, Maurice Tasler.

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 7

 THE PARISIAN CAMPUS

With a surface area of 4,000 square meters, Le Cordon Bleu Paris

welcomes more than 1,000 students every year. High- tech facilities
provide an outstanding working environment.

• 3 demonstration classrooms The building’s function is eco- The institute’s roof is home to one
• 8 practical classrooms friendly adhering to the latest of the largest vegetable gardens
• 1 tasting room for wine environmental standards. in Paris. It gives students the
opportunity to discover how fruit,
• 6 theory classrooms
vegetables, herbs and edible
• 1 student area with multimedia flowers are grown in an urban
equipment setting. The garden’s beehives
• 800 m2 vegetable rooftop garden also provide honey, which is
• Le Café Le Cordon Bleu harvested every year.

8 LE CORDON BLEU PARIS – ARTS CULINAIRES, VINS & MANAGEMENT HÔTELIER

 DIVERSE CULINARY ACTIVITIES

Students can take advantage of a

wide range of activities
every trimester:

- Welcome cocktail party

- Featured Chef
- Professional events and culinary
competitions organised with
our partners

Encounters with hospitality

and restaurant industry
professionals are also organised
throughout the year.

THEY trust US

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 9

 CULINARY ARTS
PROGRAMMES

Training programmes with this pictogram

include digital course materials: videos of
practical demonstrations, course materials theory
and videos of technical expertise.

10 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 SPECIFIC TEACHING METHOD
French culinary techniques, codified over 150 years ago, are just as relevant in
today’s world.

Le Cordon Bleu Paris institute’s teaching philosophy, founded on understanding

and putting this expertise into practice, is based on culinary demonstrations
followed by practical classes. Once assimilated, students can apply the
techniques learnt to any style of world cuisine.

DEMONSTRATIONS PRACTICAL CLASSES THE PEDAGOGICAL TEAMS

Culinary demonstrations take place Under the supervision of a Le Cordon The teaching teams are made up of Chef
in specially designed rooms, so that Bleu Chef, practical classes take Instructors, university professors,
students can closely observe the place in kitchens fitted out with international management experts
techniques shown by the Chef. professional equipment. Each and renowned specialists from the
During these classes, students take student has their own workspace hospitality and restaurant fields.
notes of every step of each recipe. and basket of ingredients. They Le Cordon Bleu Chefs have worked in
Demonstrations are consecutively reproduce the recipes to ensure that some of the best restaurants in the
translated into English. they have assimilated the techniques world. Several have been awarded
seen during the demonstration. The prestigious titles, including One of the
student’s work is graded by the Chef Best Craftsmen in France (Meilleur
and, at the end of each practical class, Ouvrier de France - MOF), others
they can then take their creations have been jury members for some of
home. Each practical class is limited the most prestigious competitions in
to 16 students, ensuring optimal France and abroad.
personalized learning.

CHEF ERIC BRIFFARD - E XECUT I VE CHEF, DIREC TOR OF CUL INARY ARTS
AND HE AD OF LE CORDON BLEU PAR IS

“My ambition is to promote and recognize Former chef of the kitchens of the
the excellence of our Culinary Arts and hotel Plaza Athénée and the George-V,
management teaching at our institute, as Eric Briffard has been the Director
well as our 35 institutes around the world. of Culinary Arts and Head of
I want to give our students the best of the Le Cordon Bleu institute in
Paris since 2016. Sacred Meilleur
culinary and educational professional
Ouvrier de France in 1994, he
learning, throught real know-how and values​​
transmits to the students an
transmitted thanks to our Chef Instructors. exceptional culinary know-how,
I aspire to receive within our institute, the but also and above all the respect
major players in the catering trades from all of the products, the producers
over the world, defenders of a gourmet and and the seasons.
healthy diet. »

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 11

DIPLOMAS

CULINARY ARTS DIPLOMAS

GRAND DIPLÔME® Diplôme DE CUISINE Diplôme DE PÂTISSERIE

The Diplôme de Cuisine develops
The Diplôme de Pâtisserie is based on
The Grand Diplôme® is a professional working gestures;
progressive learning of fundamental
comprehensive and career oriented studying classic dishes with an
techniques used in traditional French
training programme for working original and contemporary style.
pastry. Students train and master
in both cuisine and pastry. This Students learn French culinary
the most complex and contemporary
Diploma combines the three levels techniques in a progressive and
desserts. They also develop their
of the Diplôme de Cuisine and systematic manner, discover new
artistic talents with sugar and chocolate
the Diplôme de Pâtisserie: Basic, ingredients and apply increasingly
creations. The Diplôme de Pâtisserie
Intermediate and Superior. complex techniques. The Diplôme
includes:
de Cuisine includes:
• Becoming familiar with French
• L earning classic culinary
pastry terminology
techniques and regional French
• Adapting to a new professional
and European cuisines
environment: working with products
KEY INFORMATION • French cuisine terminology
and pastry equipment
• Mastering knife skills: cutting
The Diplôme de Cuisine or Diplôme • Learning professional techniques:
techniques and professional
de Pâtisserie can be taken in inten- piping, glazing, making different
manual dexterity
sive format, lasting 6 months ins- doughs and creams and mastering
• Studying different cooking
tead of 9 months. cooking techniques
methods
• Discovering decorating techniques:
This diploma is available with In- • Making stocks, sauces, jus,
showcasing your creations
ternship Pathway. emulsions, and soups
• Contemporary tarts
• Making basic doughs and
• Artistic sugar work
restaurant desserts
• Working with chocolate
• Sensorial analysis of a dish
• Making confectionery
• Organisation, HACCP hygiene and
• Restaurant-style petits fours (sweet
safety
and savoury)
• Time management in cuisine
• Restaurant desserts, entremets, and
• Plating dishes
small contemporary cakes
• Developing a creative and
aesthetic style

Diplôme DE BOULANGERIE
The Diplôme de Boulangerie is split into 2 levels: Basic and Advanced. The
objectives of this programme are to master the main techniques used in
artisanal bread baking, to learn how to organize production, to work as part of a
team in a bakery and to discover a range of traditional and modern recipes. The
Diplôme de Boulangerie can be studied alone in 3 months or after a Diplôme
de Pâtisserie to be awarded a double qualification.

12 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 KEY INFORMATION WHO ARE THE INSTRUCTORS ?
Length: 3 to 18 months of simultaneous or consecutive The training programmes are taught by a team of Chef
studies. Instructors and experts in the fields of cuisine, pastry,
and bread baking.
Teaching method: Demonstrations followed by practical

DIPLOMAS
classes, theory classes and visits. Ongoing evaluation
throughout the programme. Practical and written
examinations.
Languages: The programme is taught in French and
consecutively translated into English during demonstra-
tions and theory classes.
A certificate is awarded at the end of each validated level.
The students obtain the Diploma corresponding to the dis-
cipline followed at the end of the programme.
At the end of the programme, the student masters the
techniques necessary to take the CAP (Certificat d’Aptitude
Professionnelle) exam as an independent candidate.

WHO ARE THESE PROGR AMMES FOR?

• Those who have just completed secondary school
(baccalaureate or equivalent) and graduates, with or
without work experience, looking for a short training
programme in culinary techniques
• Those undergoing a career change who want to master
culinary techniques

PROGR AMME OBJECTI VES

• Learning traditional French culinary techniques
and highly innovative ones
• Learning the key aspects of the culinary world to
enable students to develop their own cuisine and
pastry style
• Learning professional working and
organisational methods

BASIC CUISINE BASIC PASTRY BASIC PASTRY

CERTIFICATE CERTIFICATE CERTIFICATE
6 weeks (intensive) 6 weeks (intensive) 6 weeks (intensive)
or 3 months (standard) or 3 months (standard) or 3 months (standard)

INTERMEDIATE CUISINE INTERMEDIATE PASTRY INTERMEDIATE PASTRY

CERTIFICATE BASIC BOULANGERIE
CERTIFICATE CERTIFICATE
6 weeks (intensive) 6 weeks (intensive) 6 weeks (intensive) CERTIFICATE
or 3 months (standard) or 3 months (standard) or 3 months (standard) 6 weeks

SUPERIOR CUISINE SUPERIOR PASTRY SUPERIOR PASTRY AVANCED BOULANGERIE

CERTIFICATE CERTIFICATE CERTIFICATE CERTIFICATE
3 months (standard) 3 months (standard) 3 months (standard) 6 weeks

DIPLÔME DIPLÔME DIPLÔME DIPLÔME

DE CUISINE DE PÂTISSERIE DE PÂTISSERIE
Total length: 6 months Total length: 6 months Total length: 6 months
DE BOULANGERIE
(intensive) or 9 (standard) (intensive) or 9 (standard) Total length: 3 months
(intensive) or 9 (standard)

GRAND DIPLÔME® DIPLÔME DE PÂTISSERIE

Total length: 9 concurrent months & DIPLÔME DE BOULANGERIE
or 12 to 18 consecutive months Total length: 9 months (intensive) or 12 months (standard)

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 13

 TECHNICAL EXPERTS
TECHNICAL EXPERTS

DIPLOMA WITH INTERNSHIP PATHWAY

The Internship Pathway is a comprehensive and rigorous training programme which

focuses on progressively learning fundamental cuisine, pastry, and boulangerie culinary
techniques. The aim of this programme is to provide students with an in-depth
culinary training programme, followed by a variety of professional experience: practical
application at the Institute and 1 to 2 internships in a company.

During practical application, varied, providing students with working life, as they become
students experience all areas of their first taste of the professional professionals with expertise in
production at Le Cordon Bleu Paris world. Students then go on to carry the culinary arts.
institute. From goods receival and out an internship at one of the
storage, through to service, the institute’s partner establishments,
range of activities is extremely ensuring a smooth transition into

PROGR AMME OBJECTI VES WHO IS THIS PATHWAY FOR?

• Master culinary techniques during 3 levels of training: • Those envisaging a career in the culinary
Basic, Intermediate and Superior arts (restaurant, hotel and shop)
• Increase professional commitment during professional • Professional chefs or entrepreneurs who
application sessions want to master French culinary techniques
• Be capable of daily organization and management of a • For people in retraining wishing to quickly
production workshop: Procurement, managing kitchen integrate into the professional world.
supplies and the kitchen itself and customer relations
• 
Use the culinary techniques learnt to produce and
distribute food
• Apply hygiene and safety practices
• Participation in the event life of the institute (cocktails,
reception, trade fairs)
• 
Gain an understanding of French culture during the
training programme

HÉLÈNE BONNAFFOUX CLARO,

Culinary Diploma with internship pathway, Internship at L’arôme

“My experience was an opportunity for me to discover and learn culinary

techniques and philosophy in a modern and professional environment.
Between "training and work", the Professional Course has encouraged
the development of my autonomy and my expertise by participating in
workshops, demonstrations with the Chefs and the preparation of everything
intended for sale. It was also an opportunity to benefit even more from the
know-how of the Chefs with whom I worked in a spirit of collaboration
and to prepare for my future internship in a starred restaurant.”

14 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 TECHNICAL EXPERTS
BASIC CUISINE BASIC PASTRY
CERTIFICATE CERTIFICATE
6 weeks (intensive) or 3 months (standard) 6 weeks (intensive) or 3 months (standard)

INTERMEDIATE CUISINE INTERMEDIATE PASTRY

CERTIFICATE CERTIFICATE
6 weeks (intensive) or 3 months (standard) 6 weeks (intensive) or 3 months (standard)

PRACTICAL APPLICATION PRACTICAL APPLICATION

3 months 3 months

SUPERIOR CUISINE SUPERIOR PASTRY

CERTIFICATE CERTIFICATE
3 months (standard) 3 months (standard)

INTERNSHIP INTERNSHIP
4 to 6 months 4 to 6 months

DIPLÔME DE CUISINE DIPLÔME DE PÂTISSERIE

Total length: 6 months (intensive) Total length: 6 months (intensive)
or 9 (standard) or 9 (standard)

GRAND DIPLÔME®
WITH INTERNSHIP PATHWAY
Total length: 18 months
(including a 4-6 month internship)

KEY INFORMATION Non-French speaking students who opt to take the

Diplôme de Cuisine or the Diplôme de Pâtisserie
Length: 13 to 19 months, including 3 months of with the Internship Pathway must take level A1 and
practical application and a compulsory 4-to-6 month A2 French classes taught at Le Cordon Bleu Paris
professional internship. The length varies, depending institute. Level A1, taught in Basic and Intermediate,
on the diploma. must be passed to carry out practical application.
Teaching method: Demonstrations followed by Level A2 is taught during practical application and
practical classes and theory classes. On-going must be passed to carry out a professional internship.
assessment throughout the pathway. Practical and Students who opt for the Grand Diplôme® with
written examinations. Internship Pathway must have achieved level A1 in
French before beginning the pathway.
Languages: The programme is taught in French
and consecutively translated into English during
demonstrations and theory classes.

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 15

 ENTREPRENEURS
DIPLOMA WITH CULINARY MANAGEMENT
ENTREPRENEURS

The Diploma in Culinary Management is a 3-month training programme, which can be

taken after a Cuisine, Pâtisserie, or Boulangerie Diploma, and is aimed at those wanting to
create and manage their own company.

It provides students with managerial know-how and the necessary skills for creating a business
concept. Students create and develop their concept, their menu for a restaurant or other type
of business of their choice, and learn how to manage the administration of a kitchen.

NINA DE BOUYALSK Y,
Pastry Diploma and Culinary management Diploma

“I have never felt so good and that is largely thanks to the

Chefs and the atmosphere they create there! They have
enormous know-how and a vision much bigger than just
teaching. The students are lucky to have several Chefs around
them. It is a real wealth to be able to exchange and have
different points of view.”

16 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 ENTREPRENEURS
BASIC CUISINE BASIC PASTRY
CERTIFICATE CERTIFICATE
6 weeks (intensive) or 3 months (standard) 6 weeks (intensive) or 3 months (standard)

INTERMEDIATE CUISINE INTERMEDIATE PASTRY BASIC BOULANGERIE

CERTIFICATE CERTIFICATE CERTIFICATE
6 weeks (intensive) or 3 months (standard) 6 weeks (intensive) or 3 months (standard) 6 weeks

SUPERIOR CUISINE SUPERIOR PASTRY AVANCED BOULANGERIE

CERTIFICATE CERTIFICATE CERTIFICATE
3 months (standard) 3 months (standard) 6 weeks

DIPLÔME DE CUISINE DIPLÔME DE PÂTISSERIE DIPLÔME DE BOULANGERIE

Total length: 6 months (intensive) Total length: 6 months (intensive)
Total length: 3 months
or 9 (standard) or 9 (standard)

DIPLOMA IN CULINARY MANAGEMENT

3 months

GRAND DIPLÔME® DIPLÔME DE BOULANGERIE

WITH CULINARY MANAGEMENT WITH CULINARY MANAGEMENT
Total length: 12 months Total length: 6 months

CULINARY MANAGEMENT OBJECT I VES KEY INFORMATION

• Develop the necessary knowledge and skills for Length: 12 to 21 months including the 3-month Diplo-
creating and managing your own catering concept ma in Culinary Management. The length varies depen-
• Provide students with comprehensive and targeted ding on the diploma chosen. The Diploma in Culinary
marketing and managerial skills for developing a Management can be added to programmes with an in-
business model ternship pathway.
• Develop the student’s ability to plan, analyse and Teaching method: Demonstrations followed by
create products, recipes for menus, in line with a practical classes and theory classes. On-going
budget assessment throughout the pathway. Practical and
• Provide support to students for creating a business written examinations.
plan which is adapted to their professional goals
Languages: The programme is taught in French
WHO IS CULINARY MANAGEMENT FOR? and consecutively translated into English during
demonstrations and theory classes.
• Those who have just completed secondary school
(baccalaureate or equivalent) and graduates,
with or without work experience, looking to gain
comprehensive skills for running their own business
in the restaurant industry
• Those undergoing a career change who want to
master culinary techniques and open their own
culinary business

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 17

FURTHER EDUCATION PROGR AMMES

FURTHER EDUCATION PROGRAMMES IN THE

CULINARY ARTS

Diploma IN PÂTISSERIE PROGR AMME OBJECTI VES

• Use fundamental culinary preparation techniques in advanced pastry recipes
INNOVATION AND • Analyse innovative healthy pastry trends, awareness of food waste, and
WELLNESS choice of ingredients
• Create innovative pastry recipes, taking health recommendations into
account
This unique programme meets the • Understand the fundamentals of substitute ingredients and the use of
current and future requirements of innovative products for making recipes
the pastry sector, with an emphasis on • Present recipes using innovative practices and technologies
innovation, creativity and well-being. • Create flavour profiles and use sensorial analysis techniques for creating
recipes
It allows you to discover a modern • Apply health, safety, hygiene and allergen standards in professional kitchens
approach to pastry making, through
new flavours and textures guided by KEY INFORMATION
nutritional well-being. It has been
created by Le Cordon Bleu Chefs Length: 3 months or of varying length if combined with a Diplôme de
and experts to respond to the ever- Pâtisserie.
increasing expectations of those in Teaching method: demonstrations, theory classes, conferences or
search of healthy, balanced, delicious, demonstrations by nutrition professionals, workshops, and tutorials. Practical
creative, and light pastry. and written examinations.
This programme prepares people Languages: The programme is taught in French and consecutively translated
wishing to join pastry research and into English.
development laboratories in the
pastry industry, or work in high-end
restaurants with an innovative pastry
menu adapted to all needs.

This diploma can complement

a pastry programme.

18 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 Diploma IN PROGR AMME OBJECTI VES
• Learn multidisciplinary skills in the areas of nutrition, culinary skills and
GASTRONOMY techniques in order to work in a variety of food-based businesses

FURTHER EDUCATION PROGR AMMES

NUTRITION &FOOD • Obtain an introductory level of nutrition knowledge related to the current
food industry
TRENDS • Explore a variety of gastronomy topics, traditional culinary practices and
new food innovations
• Expand gastronomy knowledge and learn practical culinary skills in a
This programme has been specially professional kitchen alongside recipe writing and adaption
designed by Le Cordon Bleu in • Gain practical experience in developing recipes and concept development
response to an increasing demand to in food and beverages
gain insight into food related health
issues. KEY INFORMATION
Length: 3 months.
Over a period of 3 months, a
wide variety of areas such as Teaching method: Theory classes, demonstrations followed by practical
microbiology, practical nutrition and classes and visits. Practical and written examinations.
sustainability are covered. Languages: The courses are taught in French and consecutively translated
A variety of different career paths into English.
exist for students who successfully
complete the training programme:
product development in the
health food sector, institutional or
private catering, development of
culinary concepts, food writing,
entrepreneurship in the restaurant
sector, private chef, health
food consultant to restaurants,
restaurant and food-related media,
companies in the health food field.

Diploma IN PLANT PROGR AMME OBJECTI VES

• Provide in accordance with the National Occupational skills and industry
BASED CULINARY ARTS standard, the skills, attitude and knowledge associated with culinary
techniques for Plant-Based culinary arts and to acquire the related values
This Diploma focuses on crafting to work as a professional in all kinds of jobs in the catering industry
• Apply modern culinary techniques to design and implement
dishes solely from plants, providing contemporary menus that focus on Plant-Based cuisine, vegan and
a creative repertoire of product vegetarian
knowledge, skills and recipes. • Develop student’s capability to follow hygiene, health & safety in
workplace procedures
Within the programme students will • Experience professional development related to the different players of
explore a wide range of vegetables, the plant-based food industry through lectures, conferences
fruit, nuts, seeds, grains and pulses, and excursions
gaining expert knowledge on
ingredient varieties and innovative KEY INFORMATION
culinary uses.
Length: 3 months.
The programme has been designed Teaching method: Demonstrations, practical and theory classes. On-going
to provide specialised culinary assessment throughout the pathway. Practical and written examinations.
education for the growing demand
for vegan, vegetarian and plant- Languages: The courses are taught in French and consecutively translated
based restaurants and products. into English.

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 19

 WINE & MANAGEMENT DIPLOMA
MANAGEMENT PROGR AMMES

Thanks to the international reputation of its vineyards, France remains the

ideal place for in-depth wine studies. This full-time training programme enables
students to gain extensive knowledge of the world of wine thanks to theory and
practical training.

The programme includes 6 months of classes and 4 months of internships in

companies. The Wine & Management programme provides all the necessary
expertise to become an expert in the field of wine. Upon successful completion of
the programme, a double diploma is awarded in partnership with the University of
Reims Champagne-Ardenne.

to partnership with
10
10MOIS
MONTHS

PROGR AMME OBJECTI VES KEY INFORMATION

• Evaluate the quality of a wine by organoleptic Lenght : 10 months
analysis, and study global wine production
• Unravel the mysteries of food and wine pairing and
create your own pairings PROGR AMME CONTENT
• Gain detailed knowledge of French vineyards and
open your mind to wines of the world in order to gain Vine-growing and wine knowledge:
a thorough understanding of the wine sector • Controls, administration and mentoring
• Learn about the latest wine sector trends • Oenology
• Acquire management, business and financial skills • Professional technology
related to the sector • Tasting techniques
• Knowledge of French vineyards
WHO IS THIS PROGR AMME FOR? • Food and wine pairing demonstrations

• Those looking for a unique training programme in 4 pedagogical visits to french vineyards
the field of wine and who are keen to embark upon a Management modules:
career in the restaurant or food sector • Entrepreneurship
• Entrepreneurs who want to open a wine bar, wine • Human Resources
shop or specialize in the international wine trade • Finance
• Le Cordon Bleu institute students who are keen to • Wine marketing, marketing mix and digital marketing
increase their knowledge • Cost control - Food & Beverage
• Professionals who are seeking to embark upon a • Case studies: Brands
career change to the world of wine • Culinary Arts
• Wine Cultural Heritage and Tourism
WHO ARE THE INSTRUCTORS ?
Internships and events: Conferences, Masterclasses,
The training programme is coordinated by Le Cordon tastings and discoveries of the professional sector,
Bleu Paris institute’s Wine Department Manager, and external events. Internship during grape harvesting in
features experts and professionals from the wine, France, 1 professional integration internship.
tourism, and hospitality sectors.

Reims Champagne-Ardenne University is multidisciplinary, with a range of training and research opportunities
within 4 strategic clusters, boasting outstanding scientific expertise. These include a multidisciplinary cluster,
with an international dimension, in agriscience, the environment, biotechnology, and bioeconomy, which takes
into account the agriculture of the future in a region with a thriving agricultural and viticultural economy.

20 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 MANAGEMENT PROGR AMMES
DIPLOMAS AWARDED KEY INFORMATION
After successfully completing the training programme, Length: 10 months.
students are awarded a double Diploma, “Wine Cultural Teaching methods: Lectures, internships, confe-
Heritage and Tourism” (Wine Tourism and Terroirs) from rences, field trips, workshops, practical classes and
Reims Champagne-Ardenne University and a Le Cordon demonstrations.
Bleu Paris Diploma.
Languages: The training programme is taught in English.
An interview will be scheduled in person or via
video-conference before registration is finalized.

STÉPHANE LECENES
Wine and Management Diploma

«The training I received at Le Cordon Bleu institute enabled

me to consolidate my network thanks to various encounters with
those involved in the programme (sommeliers, agents, appellation
representatives, etc.) On top of all that were French vineyard
trips, professional exhibitions during the training programme, and
numerous tastings in class”.

INTENSIVE WINE COURSE

10 These intensive programmes are ideal for those who want to perfect their wine knowledge.
MOIS
Suitable for amateurs, whether a connoisseur or not, culinary arts students and
hospitality/restaurant industry professionals, no prior knowledge is necessary for taking
these programmes.

2 OU 3
WEEKS WEEKS

EDUCATIONAL OBJECTI VES agriculture as well as natural wines

• Third week: Study of the main European wine-
• Develop skills to assess the quality of a wine producing countries, tasting based on a selection
• Deepen one’s knowledge of vineyards of wines representative of the countries explored:
• Discover and understand the food and wine pairings Portugal, Spain, Italy, Germany and Hungary

COURSE CONTENT KEY INFORMATION

• Introduction to tasting Length:
• Red, rosé and white vinifications as well as special
2 weeks - Discover the different facets of French
vinifications
oenology and wines
• Study of the main French wine regions, tasting based
55 hours, from Mondays to Fridays, 9:30am to 5pm
on a selection of wines representative of the vineyard
explored: Burgundy, Languedoc-Roussillon, Alsace 3 weeks - Learn about tasting French and European
and Jura, Champagne, Bordeaux, Loire and Rhône wines and spirits
Valley 83 hours, from Mondays to Fridays, 9:30am to 5pm
• Cooking demonstration by a Le Cordon Bleu Chef with
food and wine pairings
• Discovery of wines from organic and biodynamic

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 21

MANAGEMENT PROGR AMMES

BACHELOR OF BUSINESS MANAGEMENT

(CULINARY ARTS OR HOSPITALITY)

This 3-year programme has been specially developed for students wishing to
become entrepreneurs in the restaurant sector.

Students will develop all managerial and operational expertise in order to supervise
or direct a food & beverage establishment. This specialization is chosen in the
second year of studies. During the third year, a number of management courses are
taken at the prestigious Paris Dauphine – PSL University.

The Le Cordon Bleu Paris Institute and its partner Paris Dauphine University are
currently engaged in revising the programs to follow the evolution of market needs
as closely as possible.

to partnership with
10
3 MOIS
YEARS

* *

PROGR AMME OBJECTI VES TARGETED ACTI V I TIES AND FUNCTIONS

• Manage a gastronomic service • Food cost
• Manage a restaurant menu • Culinary operations and production management
• Market boutique products, a tea room and • Kitchen administration
banqueting • Culinary consultant
• Learn nutrition and new food trends • Catering
• Create a business • Banquet and events sales and/or management
• Manage kitchens and food concepts • Economat
• Manage budgets, teams as part of a company’s • Restaurant and food & beverage management
marketing strategy
• Manage gastronomic services of excellence adapted WHO ARE THE INSTRUCTORS ?
to the clientele • The training programme brings together experts
• Understand and evolve in an innovative and from international hospitality management, the
international environment Culinary Arts and catering professionals, and
• Introduction to catering professors from Paris Dauphine – PSL University
• Understand the professions of cook / pastry chef /
baker / caterer

Paris Dauphine-PSL University is a French public higher education and research establishment,
specialised in organisational and decision sciences with an international scope. It is one of the top 50
universities in the world in the Times Higher Education rankings.

22 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 MANAGEMENT PROGR AMMES
BACHELOR OF BUSINESS IN INTERNATIONAL BACHELOR OF BUSINESS
HOSPITALITY MANAGEMENT IN CULINARY ARTS MANAGEMENT

3rd YEAR SPECIA- • Managerial and entrepreneurial projects applied to the • Managerial and entrepreneurial projects applied to
LIZATION hospitality business the Culinary Arts sector and case studies
& ENTREPRENEURSHIP • Live business cases • Professional project related to the specialization
• Business plan to apply the students’ skillset to be • Management operations in F&B
operational in the hospitality field

• International Hospitality Management module in Paris • Culinary Arts Management module in Paris
• 6 -month paid internship* • 6 -month paid internship*

2nd YEAR INTER- Culinary Arts module in one of Le Cordon Bleu institutes in Paris or abroad
NATIONAL
& SPECIALIZATION
INTERNATIONAL HOSPITALITY MANAGEMENT
CULINARY ARTS SPECIALIZATION
SPECIALIZATION

1st YEAR PROFESSIO-

5-month paid internship in France*

NAL MODULES • Culinary Arts, Hospitality Management, Business Management (Marketing, Finance, HR...)
& MANAGEMENT • Meeting with professionals and field visits to Parisian luxury establishments

* The internship may be remunerated depending on local legislation

WHO ARE THESE PROGR AMMES FOR? Communication: the programme is taught in English.
• Those with a baccalaureate (or equivalent) who want The Institute’s communication is bilingual.
to become experts in the restaurant and international French teaching: level A1 is recommended when begin-
hospitality sector ning the programme for faster integration, level A2 is
• Students training in the hospitality or restaurant taught for the internship.
fields, from different schools or universities, who are
keen to increase their knowledge and managerial Other languages taught:
skills in the culinary arts, restaurant and luxury • Spanish or Mandarin for non-French speaking
hospitality industry students
• Students who want to embark upon an
• Spanish and Mandarin for French speaking students
international career
1st year admission:
DIPLOMAS AWARDED • Proficiency in English (5.5 minimum at IELTS, or 63 at
Students successfully completing the chosen pro- TOEFL or equivalent)
gramme will be awarded the following Diplomas: • Between 18 and 28 years of age
• Le Cordon Bleu Paris Bachelor of Business in • Baccalaureate (or equivalent)
International Hospitality Management or Bachelor of • CV and cover letter
Business in Culinary Arts
• Paris Dauphine – PSL University: “Bachelor Direct entry in the 2nd and 3rd year:
International - Talent in Culinary Arts and Hospitality • Baccalaureate (or equivalent) + 1 / + 2 years’
Management” experience in hospitality or culinary arts
• 1 or 2 years of undergraduate studies in culinary arts
KEY INFORMATION or hospitality management (detailed transcripts to
Length: 3 years (6 semesters). provide)
Location: Le Cordon Bleu Paris institute, Paris Dauphine • CV and cover letter
– PSL University, Internships in France and/or abroad. An interview will be scheduled in person or via
Teaching method: Theory classes, active learning, pro- video-conference before registration is finalized.
fessional practical application, case studies, conferences
and lectures, visits, workshops, culinary demonstrations
and practical classes + 11 months of internships.

* Photographies réalisées pendant la crise sanitaire de la Covid-19 dans le respect des gestes barrières
LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 23
 HAUTES ÉTUDES DE LA GASTRONOMIE
FURTHER EDUCATION

The aim of this two-week multidisciplinary training programme is to highlight all

the scientific, cultural, sociological, and economic aspects which make up the world
of taste and gastronomy.

In addition to the expertise and dexterity required in the gastronomy profession

(Chef, journalist, influencer, producer, creator, oenologist etc), the Advanced Studies in
Gastronomy (HEG) programme addresses the challenges posed by the changes facing
the modern world with the evolution of food production and consumption.

PROGR AMME OBJECTI VES PROGR AMME CONTENT

• Understand and master the main • The aim of this multidisciplinary training programme is to highlight
challenges and trends of French all the scientific, cultural, sociological, and economic aspects which
gastronomy in a context of major global make up the world of taste and gastronomy.
transformations • In addition to the expertise and dexterity required in the
• Understand the meaning and role of gastronomy profession (Chef, journalist, influencer, producer,
gastronomic heritage creator, oenologist etc), the Advanced Studies in Gastronomy
• Understand the key concepts of university (HEG) programme addresses the challenges posed by the changes
research in the field of food facing the modern world with the evolution of food production and
• Develop a professional network in consumption.
France and globally by meeting students,
institutions, and partners from the WHO ARE THE INSTRUCTORS ?
gastronomy sector
• Carry out a study project supervised and The training programme is taught by university professors and
validated by Reims Champagne-Ardenne renowned researchers (INRA, CNRS), Le Cordon Bleu Paris Chef
University Instructors, and gastronomy and food professionals. In particular,
Hervé This, physical chemist at the INRAE (France’s National Research
WHO IS THIS PROGR AMME FOR? Institute for Agriculture, Food and Environment) and professor at
AgroParisTech, one of the two creators of molecular gastronomy and
• Those who are passionate about the inventor of Note by Note cuisine.
gastronomy and keen to discover it from
a new angle whilst gaining a deeper
understanding of the cultural, historical, KEY INFORMATION
scientific, and economic aspects of Length: two consecutive weeks (Monday to Friday) or 10 days spread
gastronomy over 10-months, depending on the option chosen.
• Professionals from the gastronomy,
catering, or agri-food sectors who are Teaching method: lectures, visits, conferences, tastings, educational
keen to develop their business in the workshops, culinary demonstrations.
field and increase their knowledge of the Languages: classes are taught in French and translated into English
culinary industry (consecutive translation).

AWARDED DIPLOMA

to partnership with
2
WEEKS

24 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

SUCCESS stories
OF OUR ALUMNI
The success of Le Cordon Bleu alumni proves the level of excellence taught at
our institutes. Our alumni are now leading professionals in the hospitality
and restaurant sectors, and include entrepreneurs, wine shop owners,
sommeliers, food journalists, food critics and restaurant owners.

Amongst them, we are proud to count numerous well-known personalities

including: Julia Child, Eric and Bruce Bromberg, Mary Berry, Vicky Lau, Pierre
Dutaret, Pooja Dhingra, and Gastón Acurio.

JUAN ARBELAEZ
Chef – Entrepreneur –Colombian –Diplôme de cuisine 2009
Juan Arbelaez was born in Colombia and has always been passionate about
cuisine. He arrived in Paris in 2007 and graduated with Le Cordon Bleu
Diplôme de Cuisine in 2009. The institute’s network enabled him to carry
out his first internship at Pierre Gagnaire, before moving on to work at the
George V and Le Bristol. In 2012, he was one of the contestants selected to
take part in the famous television programme Top Chef, on M6. It was there,
that he met his future colleague, Chef Jean Imbert, who hired him as cuisine
Chef at his restaurant, L’Acajou, in Paris. In June 2013, Juan Arbelaez took
over La Plantxa in Boulogne-Billancourt. Since June 2016, Juan Arbelaez has
opened several establishments including Yaya, Frou Frou, Levain and Vida.

AMANDA BANKERT
Entrepreneur - Founder of Boneshaker Paris - American - Pastry Diploma 2004
Originally from Washington D.C., Amanda Bankert studied pastry at Le Cordon
Bleu Paris institute. In 2012, the idea of ​​opening her own establishment in the
capital germinated in his mind. As her goal was to stand out, she opened
Boneshaker Donuts in the heart of Paris in 2015, at a time when “no one was
making donuts in Paris yet.”

TOBIAS OVERGOOR
Founder of Famous Flavors, Dutch - Cuisine Diploma 2008
Passionate about cooking since his childhood and graduated from the Le
Cordon Bleu Paris institute in 2008, Tobias Overgoor decided to create Famous
Flavors in the Netherlands in 2008. The company organizes catering concepts
there as well as abroad for professionals. With more than 500 events per year,
Famous Flavors became in 2016 the number 1 caterer in the Netherlands.

AMANDA THOMSON
CEO – Entrepreneur – English – Wine & Management 2012
Following a successful career as a TV journalist at the BBC, Amanda decided
it was time for a dramatic career change. She followed her passion for wine,
moving to Paris to study at Le Cordon Bleu institute. The Diploma equipped
Amanda with all the necessary know-how to succeed in the industry. Today,
Amanda is CEO and founder of Thomson & Scott, whose brand, Skinny
Champagne & Prosecco, has hit the wine sector running with its range of
organic, vegan, and products with no added sugar.

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 25

 CARREERS

The Le Cordon Bleu institute lays the foundations for a global career and gives access
to a whole range of professional opportunitiess.

FOOD AND BEVER AGE CULINARY ARTS RECEPTION

• Manager in catering • pastry cook • Receptionist
• Assistant Food and Beverage • Chef • Front Desk Supervisor/Manager
Manager • Chef, sous chef, chef de partie • Rooms/Reservations Division
• Director of Food and Beverage • Executive Chef Manager
Operations • Head teacher • Executive Deputy Director
• General Manager, Food and • Baker • night manager
Beverage • Food consultant, TV presenter • Accommodation Manager
• Commercial specializing in wine • Food writer, critic • Operations Director
and food • Specialized journalist • Customer Relations
• Food and Beverage Consultant • caterer • Customer service
• Searcher • Restaurateur • Housekeeper
• Culinary consultant • Catering Manager
• Food product developer
• Buyer / importer
• Sommelier
• Director of Global Operations
• Banquet manager
• Food wholesale specialist
ENTREPRENEUR
• Responsible for the management
and administration of the kitchens • Entrepreneur culinaire
and the commissary SALES AND MARKETING • Styliste culinaire
• Photographe culinaire
• Sales / Marketing Director • Designer dans la restauration
• Sales/Marketing Coordinator • Chef à domicile
• Manager • Blogger
• Opérateur de tourisme
gastronomique

NUTR I TION
• Food Technologist HUMAN RESSOURCES
• Food and health specialist
• Nutrition Consultant for • Human Resources Coordinator /
FINANCE
Hospitals, Clinics Manager / Director
• Chief • Recruiter / Training manager • Financial Controller
• Health Services Manager • General manager • Financial director
• Personal trainer and consultantt • Accountant in the hotel industry

26 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 CULINARY WORKSHOPS

The Le Cordon Bleu Paris institute has created a range of cooking, pastry and bakery
workshops to encourage everyone to develop their creativity and taste.

Various themes are offered throughout the year to the delight of all lovers of
gastronomy. The culinary workshops take place in the practice rooms and allow
participants to familiarize themselves with the professional kitchen environment,
under the supervision of one of the Institute's Chefs.

CUISINE : PASTRY : BOUL ANGER IE :

FROM 2H30 TO 2 JOURS FROM 2H30 TO 5H30 FROM 5H30 TO 4 JOURS
• The Art of Cooking like a Chef • The Secrets of Choux • The Viennoiseries workshop
• The Art of Sauces and Juices • The Secrets of Éclairs • The Bread Workshop
• The Art of French Cuisine • The Secrets of Macaron • The Traditional Bakery
• Visit and Market Cuisine • The Secrets of Pies • Traditional Bakery and
• The “Cordon Vert ®” Workshop, • The Secrets du Chocolate Viennoiserie
Vegetarian Cuisine • The Macaron workshop
• The “Foie Gras” Workshop • The “Pastry School”
• The “Black Truffle” Workshop Workshop
• The Workshop of Traditional • The Financiers and Cakes CHILDS :
Pancakes and Pancakes Workshop • Les Petits Cordons Bleus
• The “Creole Cuisine” Workshop • The Yule Log Workshop • Parents-Childs Duo
• The Art of Creole Cuisine

New 2023
In the spring of 2023, Le Cordon Bleu will offer cooking
workshops and demonstrations at the Hôtel de la Marine,
Place de la Concorde, as well as a conference program on
world cuisines, with particular attention to Creole cuisines.

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 27

 CONTINUING EDUCATION

For professionals and amateurs who are eager to learn and who seek to create new
professional opportunities or discover new horizons, the institute provides short
training courses of 2 days to 3 weeks in cooking, pastry, bakery and oenology.

Provided by Chefs of the institute, these training courses allow you to strengthen your
knowledge of techniques, master new recipes and discover innovative technologies.
It can be financed by several mechanisms: job search and professional retraining.

CALENDAR 2023 :

CUISINE :
• Food hygiene in commercial catering - Prevention of
Covid-19 - HACCP
2 days: March 23-24, June 29-30, September 25-26

• Advanced Culinary Techniques

4 days: March 28-31, June 27-30, September 19-22

• Nutrition and Health, Gourmet Cuisine

4 days: March 21-24, June 20-23, September 26-29

• Master the techniques of classic and modern sauces

3 days: March 27-29, June 26-28, September 27-29

PA STERY :

• The Art of Sugar

3 days: March 22-24, June 26-28, September 20-22

• The Great Modernized Classics of Pastry

2 days: March 28-29, June 20-21, September 25-26

• Chocolate Artistic Piece

2 days: March 30-31, June 22-23, September 27-28

BOUL ANGER IE :

• The Art of Bakery

3 days: March 27-29, June 26-28, September 20-22

• The Art of Viennoiseries

3 days: March 20-22, June 21-23, September 25-27

OENOLOGY :

• Intensive Oenology Course

3 weeks: March 6-24 / 2 weeks: June 5-16

28 LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT

 Open to the public and students of the institute, Le
Café Le Cordon Bleu offers a variety of breads, freshly
baked pastries, seasonal gourmet salads and hot dishes
prepared by the Chefs. Aromatic herbs and vegetables
grown on the roof top garden are used daily. Le Café Le
Cordon Bleu is open Monday to Saturday.

L A BOUT IQUE LE CORDON BLEU

The institute Chefs have selected the best range of
gourmet products (preserves, teas, biscuits, mustards,
etc) and kitchen utensils. Amongst these, you will
especially find a selection of professional knives by the
brand Zwilling® and many gift ideas or souvenirs of your
visit to Paris.
In conjunction to training, Le Cordon Bleu institute
regularly publishes cuisine and pastry books for
professionals and food enthusiasts. These books have
received awards throughout the world and have become
references in the field of culinary education.

Find us ARC DE TRIOMPHE

MONTMATRE

OPÉRA
HÔTEL DE LA MARINE
ADDRESS :
LOUVRE
13-15 Quai André Citroën TOUR EIFFEL
75015 Paris
NOTRE-DAME

MÉTRO : BEAUGRENELLE
Javel - André Citroën (ligne 10) LE CORDON BLEU PARIS INSTITUTE
Charles Michels (ligne 10)

RER : Javel (ligne C)

LE CORDON BLEU PARIS –CULINARY ARTS, WINE & HOSPITALIT Y MANAGEMENT 29

 @lecordonbleuparis

@pariscordonbleu

@lecordonbleuparis

Le Cordon Bleu Paris

Le Cordon Bleu Paris

LE CORDON BLEU PARIS

January 2023

13 - 15 Quai André Citroën, 75015 Paris • +33 (0)1 85 65 15 00 • [email protected]

cordonbleu.edu/paris