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Le Cordon Bleu. Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year.
Within this sumptuous venue, Le Cordon Bleu Paris - Hôtel de la Marine dazzles visitors of all ages with cuisine, pastry and wine demonstrations and workshops on the themes of French and overseas gastronomy.
Le Cordon Bleu ( [lə kɔʁdɔ̃ blø]; French for "The Blue Ribbon"; abbreviated LCB) is an international network of hospitality and culinary schools teaching French haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy.
Le Cordon Bleu Australia has been inspiring hospitality dreams for over 30 years, and today delivers leading culinary arts programs, hotel and restaurant management degrees, and gourmet short courses in Adelaide, Brisbane, Melbourne, and Sydney.
Founded in 1895, Le Cordon Bleu has been evolving from a small Parisian cooking school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence to more than 20,000 students annually.
Come to explore the World's largest and best Culinary Art and Hospitality School - Le Cordon Bleu. Talk to a Representative in Singapore.
Le Cordon Bleu has been the top cooking school in the world for over 100 years. Many of the world's top chefs sport the blue ribbon. The Founding of Le Cordon Bleu. Le Cordon Bleu, which is the French phrase meaning "blue ribbon", was originally started as a weekly magazine in 1895 by Marthe Distel, a french journalist.
