La Cuisinière Cordon Bleu
Encyclopedia
La Cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel
. The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers. The first one was held in the kitchens of the Palais Royal
in January 1895. The classes evolved in a more formal cooking school, Le Cordon Bleu
. The magazine closed in 1960s, but school continues to thrive, with more than 27 schools in 17 countries as of early 2008.
Marthe Distel
Marthe Distel was a French journalist who started the culinary magazine La Cuisinière Cordon Bleu. To prompt readership, Distel offered subscribers cooking lessons with professional chefs. The first class was held in January 1895 in the kitchens of the Palais Royal. The classes led to the...
. The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers. The first one was held in the kitchens of the Palais Royal
Palais Royal
The Palais-Royal, originally called the Palais-Cardinal, is a palace and an associated garden located in the 1st arrondissement of Paris...
in January 1895. The classes evolved in a more formal cooking school, Le Cordon Bleu
Le Cordon Bleu
Le Cordon Bleu is the world's largest hospitality education institution, with 35 schools on five continents serving 20,000 students annually. Its primary education focus is on hospitality management and the culinary arts...
. The magazine closed in 1960s, but school continues to thrive, with more than 27 schools in 17 countries as of early 2008.