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Welcome to Le Cordon Bleu Paris
IN THE NEWS
Le Cordon Bleu Paris short courses, for all food enthousiasts
In addition to culinary professional programs, Le Cordon Bleu proposes a range of short courses for those with a passion for the culinary arts.
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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
Iced meringue, champagne sorbet and “biscuit rose” powder
French meringue, sorbet and Chantilly cream, are three essential culinary techniques found in this recipe. A combination of subtle flavors and varied textures from a crisp bite to melt in the mouth, this superb dessert will surprise and instantly refresh your palate.
Technique - making meringue
There are three types of meringue: french meringue, italian meringue and swiss meringue, and all three have different uses: petits-fours, parfaits, iced soufflés, dacquoises, tart or cake toppings or simply for dessert decoration.
Champagne
Champagne is a region to the East of the Ile-de-France. It covers the Aube, Marne, and Haute-Marne departments. Reims -- the "City of Coronations" -- is the capital of the region.
Champagne
ituated to the east of the Ile de France region, Champagne is one of the regions of France which produces a highly refined sparkling wine with world renown.
Chef Franck Poupard
Born in the Normandy region of France, Chef Franck Poupard began his career in 1987 with an apprenticeship at the 1-star Michelin establishment "Au Petit Vatel" in Alençon.
Daniela Amendola
Daniela was born in Barretos, in the state of São Paulo. As a teenager she moved to the capital, where she studied before working in the financial markets for more than 10 years.
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
Selecting Paris, the most cosmopolitan gastronomic capital of the world, as your Le Cordon Bleu campus will add taste to your Culinary Training from French chefs who bring with them the tradition and experience of the top kitchens in France.
While in Paris, take the opportunity to visit outdoor markets, cafés and Michelin-starred restaurants. Learning about food and sharing experiences with students of more than 70 nationalities are part of the friendly setting of Le Cordon Bleu Paris.
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