Le Cordon Bleu is considered by many to be the world's premier culinary arts institute. With over 120 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

Blue Ribbon The name "Cordon Bleu" [meaning Blue Ribbon] is rich with history and heritage. It has been synonymous with excellence since 1578, when King Henry III created the "L'Ordre des Chevaliers du Saint Esprit" [The Order of the Holy Spirit]. It was the most exclusive order in France until 1789.

It is thanks to them, and all those who are passionate about gastronomy, that Le Cordon Bleu Paris was awarded the title “Best Culinary Training Institution” and we would like to extend our gratitude.

Le Cordon Bleu has a worldwide reputation, top quality teaching and prestigious internship opportunities. It perfectly equips you for a professional career anywhere in the world. I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity.

Thanks to the Diplôme de Cuisine with Internship Pathway, students are trained in French culinary techniques, and also acquire professional experience through practical application, as well as through an end-of-study internship in prestigious partner establishments. institute Le Cordon Bleu Paris.

Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends. Discover the art of Pâtisserie.

The dish was extremely popular throughout the 1960s and 70s and, in fact, April 4 is National Cordon Bleu Day.

In case you don't know, chicken cordon bleu is a chicken breast pounded thin and filled with a piece of Swiss cheese and ham, then covered with breadcrumbs and baked in the oven or fried. It is extremely versatile, delicious accompanied by any steamed green vegetable, French fries, creamy mash potatoes or rice.

Excellence in Teaching Culinary Arts Le Cordon Bleu Chefs have worked in the best restaurants in the world, including several with Michelin stars. Every day, they transmit their know-how and their experience to students. They are also mentors providing lifelong inspiration and support to graduates.

Chicken cordon bleu is a comfort food classic of crispy breadcrumb-crusted boneless, skinless chicken breasts wrapped around thinly sliced ham and melted cheese.

Marthe Distel Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel.

A chicken is a bird. One of the features that differentiate it from most other birds is that it has a comb and two wattles. The comb is the red appendage on the top of the head, and the wattles are the two appendages under the chin. These are secondary sexual characteristics and are more prominent in the male.