Le Cordon Bleu, Culinary education institute near Montparnasse, Paris, France.
Le Cordon Bleu is a cooking school in Paris housed inside a building with several teaching kitchens, demonstration rooms, and instructional spaces. The rooms feature commercial ovens, stainless steel work surfaces, and seating where participants watch the preparation of dishes.
The school was founded in 1895 by a journalist who connected cooking instruction with a magazine published at the time. Over the 20th century, additional sites opened in other countries, spreading the model beyond France.
The school maintains French culinary traditions through its curriculum while integrating techniques and ingredients from international gastronomy into its teaching programs.
Visitors can enroll in short workshops or longer programs that include hands-on practice in small groups guided by chefs. Most courses take place during the day, with some evening sessions also available.
Graduates receive a diploma recognized in many countries as proof of knowledge in classic French cuisine. Some programs combine cooking skills with management training for positions in the food industry.
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