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Address: 8 rue Leon Delhomme, 75015 Paris, France
Phone Number: 33 (0)1 53 68 22 50
Website
Today
9:00 am - 4:00 pm
Closed now
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Hours:
Mon - Fri 9:00 am - 7:00 pm
Sat 9:00 am - 4:00 pm
Activities: Leisure education
Description: This famous cooking school, established over 100 years ago, has a growing...
This famous cooking school, established over 100 years ago, has a growing international reputation.
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TripAdvisor Reviewer Highlights

Read all 122 reviews
Visitor rating
  • 90
    Excellent
  • 18
    Very good
  • 7
    Average
  • 5
    Poor
  • 2
    Terrible
best workshops

Attended two day workshop in French cuisine.bit pricey,if you are looking for earning a certificate, enroll in workshops or if you are looking for an experience, attend a... read more

4 of 5 starsReviewed April 8, 2015
Jackwinderuppal
,
Ludhiana, India
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122 Reviews from our TripAdvisor Community

Date | Rating
  • Dutch first
  • English first
  • French first
  • German first
  • Italian first
  • Portuguese first
  • Any
English first
Ludhiana, India
Contributor
16 reviews 16 reviews
10 attraction reviews
9 helpful votes 9 helpful votes
4 of 5 stars Reviewed April 8, 2015

Attended two day workshop in French cuisine.bit pricey,if you are looking for earning a certificate, enroll in workshops or if you are looking for an experience, attend a demo.best teaching style and awesome classroom.

Was this review helpful? Yes
Centerville, Ohio
1 review
2 helpful votes 2 helpful votes
5 of 5 stars Reviewed March 16, 2015

We expected a quality presentation, but our chef's warm and inviting style made it so much more than that. He handled all questions - from persons with different levels of expertise - with equal respect. It was so much fun - especially the tasting part. (We had vanilla ice cream and chocolate and pistachio opera cake.) Both our chef and... More 

Was this review helpful? Yes 2
US
Senior Reviewer
8 reviews 8 reviews
6 attraction reviews
10 helpful votes 10 helpful votes
5 of 5 stars Reviewed March 12, 2015

I attended a morning making macaroon class and afternoon bread making. Both were outstanding. The chefs were very personable and the translater made evrything understandable and all questions were answered. I will definitley use the skills I learned even though I am not in the cooking field by profession. I do not believe any of the attendees were either. We... More 

Was this review helpful? Yes 1
Budapest, Hungary
1 review
2 helpful votes 2 helpful votes
5 of 5 stars Reviewed January 31, 2015

I was first time in this school and I win an unforgettable experience.The staff were so helpfull and friendly. The foods were tasteful and I learned lot of new things. Chef Lesourd was excellent teacher. I enjoyed the course. Thank you! I'm writing a Hungarian food blog and I shared my experiences here: http://boldogkukta.blogspot.hu/2014/08/eloetel-le-cordon-bleu-kurzusrol-feher.html http://boldogkukta.blogspot.hu/2014/08/crapaudine-modon-sutott-furj-mustaros.html http://boldogkukta.blogspot.hu/2014/08/bazsalikomos-shortbread-keksz-eperrel.html http://www.boldogkukta.blogspot.hu/2014/08/egy-nap-le-cordon-bleu-fozoiskolaban-1_11.html http://www.boldogkukta.blogspot.hu/2014/08/egy-nap-le-cordon-bleu-fozoiskolaban-2.html http://www.boldogkukta.blogspot.hu/2014/08/egy-nap-le-cordon-bleu-fozoiskolaban-3.html

Was this review helpful? Yes 2
Shrewsbury, United Kingdom
Contributor
16 reviews 16 reviews
3 attraction reviews
15 helpful votes 15 helpful votes
4 of 5 stars Reviewed January 13, 2015

This was the second time I have taken a class at Cordon Bleu. The first time the class was cancelled and I was not notified. The staff were so apologetic when I showed up and I was able to attend a wonderful class on regional cooking that day. They refunded my registration and then this year registered me for the... More 

Was this review helpful? Yes 2
Paris, France
Senior Contributor
33 reviews 33 reviews
4 attraction reviews
36 helpful votes 36 helpful votes
4 of 5 stars Reviewed November 5, 2014

I was lucky enough to book 4 months in advance to do a bread making course here at the wonderful Le Cordon Bleu cookery school. It was fabulous. Conducted in French but a top boulangere and translated to English, as is the tradition at the school. We learnt about flour, gluten, different grades and different breads. We needed, rolled, slammed... More 

Was this review helpful? Yes 5
Buckinghamshire, United Kingdom
Top Contributor
147 reviews 147 reviews
39 attraction reviews
130 helpful votes 130 helpful votes
3 of 5 stars Reviewed September 6, 2014

I have now been to nearly all the one day Cordon Bleu courses in Paris. The good points are that it is interesting to visit the school, the courses (remarkably) are cheaper in Paris than London - and some of the courses are worthwhile. Now the negatives. It is widely felt that Cordon Bleu cookery school has become a "finishing... More 

Was this review helpful? Yes 9
Vancouver
2 reviews
1 helpful vote 1 helpful vote
4 of 5 stars Reviewed September 4, 2014

I took the 2-day saucier course in June of 2014. The chef instructor was excellent and the recipes to die for. The class ended early enough that I could take my days work, grab a baguette and meet my wife and son at the Eiffel tower for an early dinner/late lunch picnic. It was a perfect little scenario. We stayed... More 

Was this review helpful? Yes
Brisbane
2 reviews
5 of 5 stars Reviewed August 15, 2014

I was lucky enough to be given a private guided tour of Le Cordon Bleu Paris. My guide, Karine, was very informative and also passionate about the school. I was impressed by the friendly atmosphere and how welcome we were made to feel. It was a normal day in the life of the students, which helped me understand some of... More 

Was this review helpful? Yes
Senior Reviewer
10 reviews 10 reviews
3 attraction reviews
8 helpful votes 8 helpful votes
2 of 5 stars Reviewed August 3, 2014

I attended the Provence 6-hour cooking class. We prepared the lamb, sauces and vegetable course with the chef, but did not make the lavendar soufflé or ice cream as advertised. We spent over an hour cutting the artichoke by hand like his grandmother taught him. Then, chopped and "frenched" the bone on the chopped meat. It was very labor intensive... More 

Was this review helpful? Yes 2

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