Le Cordon Bleu

Le Cordon Bleu, Paris: Hours, Address, Le Cordon Bleu Reviews: 4.5/5

Le Cordon Bleu
4.5
Lessons & Workshops • Cooking Classes
8:00 AM - 9:00 PM
Monday
8:00 AM - 9:00 PM
Tuesday
8:00 AM - 9:00 PM
Wednesday
8:00 AM - 9:00 PM
Thursday
8:00 AM - 9:00 PM
Friday
8:00 AM - 9:00 PM
Saturday
8:00 AM - 9:00 PM
About
Founded in 1895, Le Cordon Bleu has, for over 120 years, been committed to teach the techniques and expertise inherited from the great names of French cuisine. With over 35 schools in 20 countries, it is the leading global network of Culinary Arts and Hospitality Management Institutes. A wide range of culinary workshops, in French and English, are available at Le Cordon Bleu Paris for all those who are passionate about gastronomy. Under the guidance of a Le Cordon Bleu Chef, these workshops give an introduction to cuisine, pâtisserie and boulangerie techniques, and to food and wine pairing. Le Cordon Bleu Chefs are industry professionals: some coming from Michelin-starred restaurants, others Best Craftsmen in France (Meilleur Ouvrier de France). They are all dedicated to sharing their expertise. Come and join us overlooking the Seine, in an ultramodern setting, and spend time with the prestigious Le Cordon Bleu teaching team during a fun and friendly workshop.
Suggested duration
More than 3 hours
Suggest edits to improve what we show.
Improve this listing
Tours and Tickets

4.5
206 reviews
Excellent
159
Very good
23
Average
10
Poor
7
Terrible
7

Merav B
Paris, France2 contributions
Must do Experience!!
Feb 2021
Great experience !! Wonderful staff! Professional equipment and most important, Astonishing outcomes!!
Written February 7, 2021
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.

Armen Pandola
Paris, France120 contributions
IT'S THE BREAD, STUPID
Oct 2019
IT'S THE BREAD, STUPID by Armen Pandola

I love bread. So, my luckiest day was the day I was born in the best bread city in the US - the capital of hoagies, cheesesteaks and bread - Philadelphia. As any native Philadelphian will tell you, the first two are dependent on the third. You cannot have a good hoagie or cheesesteak without good bread.

In Philadelphia, serving good bread is a must - not just to put something inside it, but at restaurants and eateries all over the city. Like most things that are really good in a place, the good get better and the better get to be the best. After eating good bread, you just won't tolerate anything less.

We use to get our bread from Buccelli's Bakery on 21st and Mckean Street (now closed - my father-in-law, Harry Dilks, was a baker there). Buccelli's is credited with making the first and maybe the best bread for a hoagie - the inside was soft but there was a nice crust on the outside. Other bakeries joined in making bread for sandwiches and each had its own unique properties: Amaroso, Cacia's, Faragalli's - too many to list. My favorite is and, since Buccelli's closed, has been Sarcone's. But I am often in places where good bread is a rarity - I don't come to Paris every month! So, I started to make my own bread. I was surprised that it often - not always - was edible.

As I was looking at my Paris schedule, my bread-starved eyes popped when I saw that Le Cordon Bleu, one of the greatest cooking and food management schools in the world, was offering a Bread Workshop - a six hour class with a Master Chef specializing in bread. I didn't hesitate and yesterday, I took the class.

Le Cordon Bleu (LCB) is located on the Left Bank in an area that is full of modern buildings - and LCB is in one of them. A few years ago, they opened their own cafe there - and if you are anywhere in the neighborhood, stop in for one of the best, reasonably priced lunches you will ever enjoy. I had just enough time for a café and a lemon meringue dessert. On the cloudy, rainy day I was there, the lemon tart was like eating sunshine.

The Bread Workshop, taught by Chef Olivier Boudot, is located in a professional kitchen where the usual bread courses are taught to LCB's students. Chef Boudot taught the course in French but the school provided a staff member who spoke excellent English to translate - there was never a problem.

During the course of our six hour workshop, Chef Boudot demonstrated making baguettes, country-style bread with roasted walnuts/figs and fougasse (foccachio). After demonstrating how to make each one, we were then given all the ingredients and had to make our own. It was a challenge. Chef Boudot was very patient and helped all of us, but, of course, what he made look easy, wasn't that easy. It was worth the time and cost (about $200.00) just to see a great chef work - I realized the dexterity needed to be a great chef - he's like an artist sculpting great bread not in stone, but in flour, water and yeast.

We made the baguettes by hand but used a mixer for the other two. Someone asked Chef Boudot if he preferred making bread by hand or machine. He asked back, if you have to go somewhere that's ten miles away, do you prefer to walk or ride? The mixing machine is, of course, absolutely necessary in the actual business of making bread so chefs have to learn how to use it.

Perhaps the most telling part of the workshop was Chef Boudot's constant emphasis on temperature. His constant companion was a thermometer, testing the temperature of the water, the batter - and he even had an Infrared Non-Contact Laser Digital Thermometer that he used to get the batter's temperature while it was in the mixer. He emphasized that you must adapt your recipe to the conditions and that the general formula for bread dough is - well, I'll give you the site that explains it for those interested - look here.

It is a great workshop and well worth the time even if you are in Paris for only a few days. Chef Boudot is very entertaining - he caresses his dough, explaining that you must come to love your dough and treat it like your baby. Someone asked him about gluten-free bread and he responded, "That's not bread." He went on to explain that there are many alternative or non-traditional breads and that each one had its own peculiarities and place in the world of bread.

At the end of the class, we graduated and received our diploma in bread making from Chef Boudot. It was a proud moment for all of us. For one day, we were chefs and shared a kitchen with a true artist.
Written October 20, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
Dear Armen, Thank you for your heartwarming review and for sharing your experience in such a profound and charming manner. We hope you will take home everything you have learned with us, and that you will continue to make better bread every time. A special thank you from Chef Boudot and from the entire Le Cordon Bleu Paris team
Written October 24, 2019
This response is the subjective opinion of the management representative and not of Tripadvisor LLC.

mtuchfar
Dayton, OH15 contributions
Take a pastry course!
Jun 2019 • Couples
My wife and I took a pastry course at Le Cordon Bleu on our recent trip to Paris. It was AMAZING! The organization was excellent, and the instructor (Chef Park) and her assistants were phenomenal. We baked a Paris Brest, which is not the easiest thing, and got amazing results. In addition to the class, you get to keep your delicious results, and you get a very nice apron, towel and bag. I thought the price was very reasonable for the level of the lesson. Highly recommend this to home bakers and foodies everywhere!

And the English is excellent for a couple of Americans
Written June 28, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
Thank you so much for your kind review! We're glad you both chose to visit us for your trip to Paris, and you enjoyed your workshop with Chef Park and her team. We pass on your message, she'll be really pleased. We hope to see you again very soon in Paris for a new workshop! Have a beautiful day, - Le Cordon Bleu Paris team
Written July 22, 2019
This response is the subjective opinion of the management representative and not of Tripadvisor LLC.

Alexandra Y
5 contributions
Experience of a lifetime
May 2019 • Solo
I took the 2-day "Traditional Bread Baking" workshop (2pm-8pm). This was one of the best experiences of my life. I registered for the class by myself - and through this class, I made great friends and gained invaluable knowledge about breadbaking. It was an honor and a pleasure to take this course at Le Cordon Bleu.

Chef Frédéric Hoël was incredibly kind, patient, and knowledgeable. At first I was intimidated to take this course, but the chef made us feel welcome and at ease. He willingly shared the secrets for breadmaking and wanted to made sure we understood every step. I was impressed by the level of science and precision involved; this class opened my eyes to the technical nature of breadbaking. Chef Frédéric's presentations were easy to follow, and he walked around our stations to see if we needed help. He never made us feel uncomfortable, even when we moved slowly through each step.

Our group asked many questions, and he was always very open-minded, humble, and helpful. For example, we had some students with gluten allergies -- and when they asked about substituting flours and other ingredients, Chef Frederic helped them come up with ideas and solutions. He was never condescending and always gracious (even when a student asked about making whole wheat croissants!). I have working knowledge of French, but his friendly nature and good humor came across through the translator and made the class fun.

In my session we made mini baguettes, croissants, pains au chocolate, fougasse, almost blackcurrant lemon cake, almond cake, and country style walnut and fig bread. It was not easy to make the croissant dough from scratch - it takes work and muscle to roll cold dough and pound butter! - but it was rewarding and gave me so much respect for people who make croissants by hand. I also learned the importance of high quality flour and how combinations / different types can create delicious bread.

Le Cordon Bleu building itself is modern and beautiful. Our room provided stations for each person, complete with all the equipment you need (mixers, knives, aprons, bowls, scales, etc), stone countertops, and a recipe booklet. It was amazing to see the professional ovens and the great chefs in action. Our translator was also very helpful and easy to understand. She helped remind us of the steps if we forgot.

I'm so grateful for Chef Frédéric Hoël, for our translator, and for our helper. Thank you to Le Cordon Bleu for this unforgettable experience. Making croissants at Le Cordon Bleu in Paris? It was a dream. If I had more time in Paris, I would take more classes.
Written May 4, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
Bonjour Alexandra, What a wonderful experience you had! We are delighted you enjoyed your workshop so much with our team. We pass on your message so they will be very pleased. We hope to see you again very soon in Paris for a new workshop! Have a beautiful day, Le Cordon Bleu Paris team
Written May 23, 2019
This response is the subjective opinion of the management representative and not of Tripadvisor LLC.

Deborah A
Westchester County, NY7 contributions
Secrets of Macaroons
Apr 2019 • Family
My daughter and I had the pleasure of taking a class at the Cordon Bleu. We learned, laughed, and met amazing people all while learning to make a perfect French macaroon. Looking forward to returning for another class when we visit Paris again.
Written April 18, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
Bonjour and thank you for your kind review. We are very pleased that you both enjoyed your time with us. We hope to welcome you again in Paris very soon for a new class. Have a lovely day, Le Cordon Bleu Paris team
Written May 23, 2019
This response is the subjective opinion of the management representative and not of Tripadvisor LLC.

stirlinghouse
Greenport, NY242 contributions
When you want the best... learn from the best
Jan 2019 • Business
As I run a B&B, I always take classes to stay on my game. This simply upped the game to new levels. Amazing. So professional,Such a beautiful location And Chef Eric Verger could not have been nicer. We made this elaborate French tart. Well it seemed complex, It was so well explained, That I will be making it on a regular basis when I get back to work. I have taken classes at Le Cordon Bleu before, and Will definitely return in the future. I envy the students at the school. What a wonderful facility for them to hone their craft. Plus as a lifelong fan of Julia Child, It is pretty cool just to be here. Bonne appétit! : )
Written January 26, 2019
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
Bonjour stirlinghouse, Thank you for your kind review. We are very pleased you loved your class with Chef Verger. We will forward him your message. We also hope you can make the most of what you have learned at Le Cordon Bleu in your B&B. See you soon, Le Cordon Bleu Paris team
Written January 30, 2019
This response is the subjective opinion of the management representative and not of Tripadvisor LLC.

RBazak
Petah Tiqwa, Israel13 contributions
The best place to learn culinary
Dec 2018 • Solo
I took traditional bread baking 4 days course at
Le Cordon Blue Paris . It was the best course I ever took. The instructor chef was Olivier Baudet who is master boulangerie chef. The course was very informative and practical. We learned many bread types like : traditional baguette, rustic breads, French breads and rolls, cheese breads, raisins breads, kouglof, croissants, chocolate rolls , brioche and many more. I really enjoyed the course and I’m really recommended Le cordon blue as please to learn and experience culinary, pastry and bread baking. I will definitely register to there other courses at Le cordon blue at my next visit in Paris.
Written December 23, 2018
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
Bonjour RBazak, Thank you for your kind review. We are delighted to hear that enjoyed your Bread Baking course. We forward your very kind message to Chef Boudot, and we hope to welcome you again very soon! Have a lovely day, Le Cordon Bleu Paris team
Written January 10, 2019
This response is the subjective opinion of the management representative and not of Tripadvisor LLC.

J K
35 contributions
EXCELLENCE IN ALL YOU DO!
Nov 2018
I simply love culinary training in Paris at Lè Cordon Bleu.
The new campus is stunning by the river and really exceeds expectations.

The chefs & sous were outstanding and I left with a world view of knowledge and “hands on” life skills.

Back home, in So. California, my wife set up classes to teach her friends “What I learned in Paris” in Sauces & Jus studies.
(I offered to bring my Chef home in my luggage, he was so good!)

This was my second trip studding at LCB in Paris, and exactly what I dreamt of with higher delivery of expectations and class act style unmatched in any course work or training I have taken.

I leave, only wishing i could stay longer and absorb more technique from the Masters of the Culinary Arts & Crafts of the World!

Highest praises to the LCB school, it’s staff and its founders!
Written December 7, 2018
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
Bonjour JK, Many thanks for your very kind message. We are delighted that you enjoyed our new campus. We do indeed have a beautiful setting, with a direct view of the Seine and close to the Eiffel Tower. We send you and your wife our best wishes for this new year, and we hope to see you soon for a third time around! Have a lovely day, Le Cordon Bleu Team
Written January 10, 2019
This response is the subjective opinion of the management representative and not of Tripadvisor LLC.

Nuboo
11 contributions
Incredible experience
Oct 2018 • Solo
I am so glad I decided to attend two “one day course” at LE CORDON BLEU Paris, Tart workshop and The secret of Macaroon. I would like to say thank you to Chef Jennifer Pogmore, a brilliant teacher and wonderful person, who I learned a lot from.

I also would like to say thank you to Ms. Karine Carroy, who helped me find my lost recipes. Thank you for your patience and the time afforded.

All in all, it was such an incredible experience and I will most definitely be back for more lessons on our next visit.
Written December 6, 2018
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
Bonjour Nuboo, Thank you for your very kind review. We are delighted to hear that enjoyed your two workshops, and we pass on your generous message to Chef Jennifer Pogmore and Ms. Carroy. We send you our best wishes for this new year, and we hope to see you soon for you next trip in Paris! Have a lovely day, Le Cordon Bleu Team
Written January 10, 2019
This response is the subjective opinion of the management representative and not of Tripadvisor LLC.

pretty_passport
Tennessee39 contributions
Sublime cooking and learning experience
Oct 2018 • Friends
I cannot begin to express how much fun I had at the chocolate making class I attended here. If you have the time and the funds, I would hugely recommend it.

I chose the chocolate course simply because it fit with our travel schedule. It just so happened that everyone in our class (6 students total on a Saturday morning) understood English, but usually the classes are taught in French and translated into English.

I received many reminder emails and plenty of instructions on how to get to the school and get checked in. The instructor was warm and patient, answering questions and demonstrating techniques as she went along. We learned to temper chocolate and actually had quite a lot of chocolate to take home with us! There were many other staff members who walked around and monitored the students to make sure we were doing ok aka making sure we didn't set anything on fire. The room was large and each student had a generous workspace.

I cook a lot at home for myself but I am by no means a professional. The class I took was perfect for my low intermediate level, and the other students had lots of good questions that added to my understanding of chocolate work and baking. It was so well done that even a beginner would be able to participate.

At the end of the course we received aprons, a tea towel, a cooler bag and a corny certificate. We were scheduled for 4 hours but got done about 20 minutes early (things went faster since we didn't have to translate) but I completely got my money's worth.

I will certainly return here in the future. I absolutely loved my time there!
Written October 31, 2018
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
Bonjour pretty_passport, Thank you for your kind review. We are delighted to hear that you enjoyed your Chocolate course. We send you our best wishes for this new year, and we hope to see you soon during your next trip in Paris! Have a lovely day, Le Cordon Bleu team
Written January 10, 2019
This response is the subjective opinion of the management representative and not of Tripadvisor LLC.

Showing results 1-10 of 159
Anything missing or inaccurate?
Suggest edits to improve what we show.
Improve this listing