Le Cordon Bleu, Paris, France

This was my dream come true. I have dreamed of cooking at Le Cordon Bleu. Julia Child was a wonderful idol. The teacher was phenomenal and the cafe had amazing desserts. They also have a gift shop which has great little finds. I Love this place.

If you, like me, are a very amateur baker but who are very intrigued and want to get a glimpse of the most accurate and impressive world of baking - a traditional baking workshop is the place! Croissants, sweet and salty brioches, and more and more... 🥐🥐🥐🥐 So although I probably won't be able to apply most of what I learned there at home, it was an extraordinary, pleasant and professional experience and the staff was super friendly and everything was delicious (by the way, you get a lot of pastries that you baked yourself to take away home...)

Oh my goodness- just take the class, workshop or visit. I took the workshop for viennoiserie class and it was everything I hoped for and more. The instruction was excellent and I could not believe I made croissants, pain aux chocolat and brioche. It was very hands on and I felt like I can make them at home. To add to all this we got to take home these yummy pastries- so yummy. The best croissant I’ve ever had and I made it! You get to keep your apron, hat and towel and they give you a very nice cooler bag. The people I met in the class were wonderful too. This was something I have wanted to do for 30 years and it was better than I could have imagined!

If you like cooking, I would strongly recommend you to enrol and take a 6 hour short course here. The first 3 hour will be demonstration by the chef (with English translation) and the next 3 hours will be practical, where you have the chance to cook one of the dish under the step by step guidance by the chef, and of course, also with English translation. The whole process sounds very long, but believe me, time flies while you cooking. The chef is able to lead the whole process with a sense of French Humor, so don't worry, it is very engaging and fulfilling experience.

Currently a student there, if you’re coming to visit you have to try the croissants and pain Au chocolate at the schools cafe. If you’re planning on studying there, I highly recommend it. Beautiful environment for learning, amazing and talented chefs, very well equipped kitchens.

An excellent class with a lot of humour that made all of us amateur cooks feel at ease. We left with more croissants, pain au chocolat, and brioche creations than we could handle :)

The best ever Le cordon bleu branch in the world. I have been waited for this opportunity for so long and finally dream finally came true. Instructors, translators, assistants and all the staffs in the school are professionals. You can feel their enthusiasm on turning the food into master pieces. Amazing!

A one day workshop about sauces was so much fun. We learned a lot even though one of us had cooking experience and the other had watched a zillion cooking shows. They translate everything immediately to English from French. Most multi-lingual people these days include English as one of their languages. We want to take more classes!

I attended Le Cordon Bleu (Grand Diplôme program) for 9 months with the hope of learning the fundamentals of cooking, as I had no prior experience. Unfortunately, LCB does not cater to beginners, despite their claims that no experience is required. That simply isn't true!! Classes moved at a relentless pace, leaving little room for actual instruction! Instead of focusing on techniques, we were always rushed and then told what we did wrong. This led to injuries, mistakes, and a lot of unnecessary frustration. If you're new to cooking, this environment is more overwhelming than educational. It became clear that LCB is designed for those who want to work in high-pressure restaurant kitchens. But in my class of 16, only four students had that goal (and most classes had this same ratio). The rest of us were there to learn for personal enrichment, to open a restaurant/ café one day, or to explore culinary arts more deeply. Unfortunately, the program doesn't seem to acknowledge or support those paths. My disappointment isn't with the instructors--(shout out to Chef Caals, Chef Yann, and Chef Hoel), who were excellent given the constraints they were under. The issue lies in the LCB system itself! The program feels more like a factory line (taking your money) than a school, pushing students through their machine, rather than investing in their growth! For the cost and prestige, I expected much more. Le Cordon Bleu needs to rethink how it supports students who are genuinely there to learn, not just to survive the next service rush.

How awesome is it to say you learned the secret of macarons at Le Cordon Bleu in Paris????? That's exactly what I signed my boyfriend and I up for when we found a cheap flight. We were only there for 4 days so their macaron class was the only thing that fit into our schedule. You have to wait a little bit to find out if you made it into the class after you register. We showed up ready to cook! They offered coffee, tea, and croissants while we went through introductions. The chef spoke in french and there was a translator available which made the experience just that much more authentic. Everything was very well organized and they took away all the annoying parts of cooking (prep, measuring, and cleaning) so we could actually focus on the techniques. We had an absolute blast and the 3 hours flew by. Our macarons turned out perfectly and we went home with our little aprons, washclothes, totes, and enough macarons to last the rest of our stay. I'm very interested in taking other classes and I know I'll definitely be back!

So, I am alumni. I was excited to come visit my alma mater. It's a great campus and the little cafe was lovely. The tour was very short but I'm glad I stopped in to visit.

It has been a lifetime bucket list of mine to attend a cooking class at Le Cordon Bleu in Paris and now I can cross it off my list. A little on the expensive side, the cooking class is worth every penny. I attended a pastry baking class and it was extensive and lasted about six hours long. The class is very serious and treats each student like they are a chef in training. The class is taught by a chef who speaks in french, but there is an English translator. What I love about this class is that students do not have to be paired up and each student has their own station. We made plain and chocolate croissants, and about three different kinds of brioche. At the end of class, you get to take home all of your creations - which was a lot! I am proud to say that the best chocolate croissant I ever ate was the one I made myself at Le Cordon Bleu. A commemorative apron and dish towel is included, as well as a certificate and photo with the chef. It was a once-in-a-lifetime opportunity for any foodie.

Was fortunate enough to have signed up for the Paris Market Tour with Chef Marc VACA. The chef and his translator were friendly, patient, and welcomed questions. Our tour group consisted of 13 people, all Americans. We started off at 8:30am with an open market tour of Saint Charles. The chef knew the vendors and collected different ingredients for our "tasting." We collected: whelk, cheeses, head cheese, blood sausage, pate, peaches, cantaloupe, prosciutto, ham, cod, and many different french pastries. We then went back to Le Cordon Bleu and had a feast of the different products from the market. Wine was included with our feast - a definite plus! Another group joined us for the cooking demo which went from 12:30 - 3:30pm. Chef Marc Vaca cooked a 3 course meal during that time, he made: -crab salad with spice, passion fruit jelly -veal fillet poached in broth, creamed peas -fig and pistachio tart with coconut ice cream It was like watching Food Network live! We got to ask questions about the different techniques and ingredients. Best part - we got to sample everything at the end! Overall - highly recommended for any foodie out there, definitely a great way to spend a day in Paris!

I have taken several "workshops" at Le Cordon Bleu in both Paris and the United States. The classes take place in the practical rooms/kitchens and demonstration classrooms supervised by LCB chefs and assisted by students. It is a great opportunity to improve culinary skills and technique. Course topics include pastry, chocolate, food and wine pairings, and regional French cuisine, sauces and jus, market tours, and children's classes. Book classes on-line or at the new beautiful location in Paris. www.cordonbleu.edu & @pariscordonbleu

Came here for a cooking class while visiting Paris, as the cooking school's "how to cook" technique books were the initial spark for my interest in the culinary arts. Delicious recipe for escargot and stuffed chicken breast, although the class was less hands-on than I expected. Enjoyed the experience, although I'd recommend a home-based cooking class for culinary travelers interested in a more experiential class.

This is an incredible place not just for learning the art of being a chef , it is a great place for every day cooks to improve their skills. We are fortunate to have our son attend The Cordon Bleu Paris Studying pastry and cuisine . We toured the facility and they are second to none the café where you can get a quick bite was delicious. We are often asked why Send our son to Paris to study cooking. He's working with some of the top chefs in the world, great facilities and Living in Paris . His future is bright..

The school mistreats international students. I cannot speak about short classes - but getting a diploma is a ripoff. During the "internship" which takes 50% of the duration of the study, the students are forced to work for free 60 hours per week in a low-level hard labor job, which is not related to their specialization. For example, two of the students I know, both majoring in restaurant management, one was forced to clean toilets and wipe the dishes, the other one was forced to clean shellfish for 3 months in a row. When they complained, the school didn't help: they said the students cannot switch the place of the internship. And if you don't complete the internship, you don't get a diploma. It seems that the school is supplying free labor to the restaurants, and doesn't deliver good education. Students - beware!