The association law 1901 of the Commanderie des Cordons Bleus, created in Dijon in 1949 under the chairmanship of Me Gaston-Gérard, former Minister, former Deputy-Mayor of Dijon, assisted by a Council grouping many personalities, leads an effective action at the service of quality food and conviviality.

Maître Gaston Gérard, could not give a better name - Commanderie des Cordons Bleus de France - to this meeting of consumers with a sharp taste who fully intend to participate in the prestige of gastronomy, chefs, traditions, good products and the art of living. .

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Also present in Switzerland www.cordonsbleus.ch and in Hong Kong www.ccbf.asia, the Commandery currently chaired by Marie-France Guyot-Renaud, organizes major festive events called “Season and study meetings” intended for a panel gourmets and gourmets. The ranks of the Commanderie are open to all those who consider gastronomy and cooking as an art in its own right.

In addition to this, you need to know more about it.

To symbolize its objective of useful action, the Commanderie des Cordons Bleus dedicates the enthronement ceremonial to the official presentation of the statutory badge, maintained by a blue cordon, and of the Commander's diploma.