Le Cordon Bleu

Le Cordon Bleu needs no introduction. The one-hundred-year-old private cookery school now has branches in London, New York, Tokyo and Shanghai, not to mention Korea, Mexico, Peru and India.

Training around 1,000 students a year under the aegis of Michelin-starred chefs and other award-winning contributors, the Paris headquarters also offers a wide range of workshops for amateurs: cookery, patisserie, baking and wine tasting courses, lasting from two hours to two weeks and to suit all needs and levels, from fascinating introductory classes to in-depth technical training.

The topics covered are varied, taking in the most iconic aspects of haute cuisine and French patisserie: you can take a course focusing exclusively on jus and sauces, foie gras, éclairs, choux, chocolate or pastries. By the time you’re done, the French art of macarons or croissants will hold no secrets for you!