My husband and I were most excited for this experience on our recent trip to Paris. Although it was a bit pricey, we felt it would be worth it. The day started off about 45 minutes late (when the Chef rolled in). The translator was lovely, but was sick and had lost her voice (could barely hear her). We went... More

This was a birthday present from my daughter, a two hour demonstration on cooking Foie Gras and Steamed Hake. It was a truly amazing experience with an extremely talented chef preparing the meals. We had a translator so nothing was lost and had decent tasting portions of both courses. It was an evening to remember and I would recommend it... More

It was all that we wanted and more...we attended the cooking for friends class - morning demonstration then afternoon cooking! It was such fun! There were six in our group for the demo but only five for cooking...one of our friends was not well but managed to enjoy the experience. Loved getting the apron and being able to take notes.... More

I took the class Jan 2013. The Chef was Jean-Jacques Tranchant. He was very informative and personable. Took his time and answered any questions that we had during the class. You receive a complete list of recipes. We took home all the bread that we made. We had a delicious lunch provided by Cordon Bleu. We also sampled the breads... More

It was a full class with 12 people participating in the Atelier du Pain workshop. Le Cordon Bleu's bread courses seem to be really popular and fill up fast, sometimes months in advance. For this class, we had a good time baking with Chef Danial Walter. Class was taught in French but we also had an english translator present (she... More

Took a wine pairing class on 3/7. The class was not packed, lots of individual attention. The foods and wines selected were all top notch. I consider myself a wino and learned a great deal. The translator was also extremely friendly which made asking questions easy and unintimidating. Bring your appetite, a pen and an open mind and you will... More

Baking yeast breads has been my passion for years and attending a Cordon Bleu workshop was a dream come true: educational, entertaining, and fun. Chef Jean-Jacques Tranchant is a true master of his trade. The 10 participants represented 5 countries. Now I want to come back for another class. I highly recommend the experience!

I had finally convinced my husband to sign up for the "Freshly Baked Pastries" course as an anniversary present for ourselves, the price tag was quite heavy, but I knew it'd be worth it. Was it? YES! For € 180.00 you get the following: • Le Cordon Bleu tea towel • Le Cordon Bleu apron • Le Cordon pen &... More

I took a class about one year ago at Cordon Bleu; one of the menu items was a "tatin de tomates". I was privileged to take the class in a context which made me share with a world class chef (Diane Tremblay). She told the instructor that his instructions did not fit with her understanding of what a "tatin" should... More