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The last press releases
- Lesaffre publishes “Fermentation”, a book to raise public awareness on the benefits of fermentation
- Institut Paul Bocuse has become the 100th member of L’Entreprise des Possibles
- Naïs Pirollet wins the Bocuse d’Or France and becomes the first ever woman to represent France: yet another achievement for Institut Paul Bocuse
- Institut Paul Bocuse: Davy Tissot and his team win the Bocuse d’Or and bring home the world cup of cooking
- Institut Paul Bocuse & Chef Yannick Alleno launch the first ever sauce making course
- Institut Paul Bocuse achieves International Quality Accreditation from THE-ICE
- The University of Lyon 2 and Institut Paul Bocuse launch the TrALIM joint research Chair
- News 2020-2021: Institut Paul Bocuse widens the opportunities offered to its students
- Working together to promote the Hospitality industry professions, Club Med and Institut Paul Bocuse sign a unique partnership agreement and launch the first ever specialisation in ‘Culinary Resort Management’
- Saisons becomes the first-ever Michelin-starred training restaurant in France
- Good Meal and Socialease become the first-ever DigiLAB’ award winners: a co-creation by Institut Paul Bocuse and the Food Service Factory
- Institut Paul Bocuse 2018 Graduation celebration, presided over by our Patron and iconic Chef Anne-Sophie Pic
- 6è sens By Sirha: an inspirational source signed GL events – Franck Boguenet – Institut Paul Bocuse