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  • Institut Paul Bocuse, at the forefront of education worldwide
    September 25, 2017
    Institut Paul Bocuse, at the forefront of education worldwide
    By 2030, the World Tourism Organization estimates the number of travelers to reach the 2-billion mark. The sector, which is diversifying rapidly, needs to develop offers and services that meet the new expectations brought upon by - among other things - easier ways to get around, digital technologies and the millennial generation....
   

Other news

  • “Dessert Trends” Program: acquire the indispensable techniques of the pastry chef creative
    October 23, 2017 - October 25, 2017
    “Dessert Trends” Program: acquire the indispensable techniques of the pastry chef creative
    “Dessert Trends” Program (3 days) will help you to develop your knowledge of innovative recipes, mastering techniques linked to textures (soft, creamy, crispy, emulsions), to temperatures (hot, cold, frozen) and to seasonal-products. Thanks to this program, you will discover plating techniques....
  • Workshop & International Research Symposium
    September 27, 2017 - September 29, 2017
    Workshop & International Research Symposium
    The Center for Food and Hospitality Research at Institut Paul Bocuse hosts Research Symposiums in which researchers and professionals from throughout the world come together to discuss cuting edge themes in research. The last event took place from September 27th to 29th on the following topic: "Social and cognitive factors influencing food perception and behavior in young children"....
  • Take part in a study on street food!
    July 28, 2017 - September 15, 2017
    Take part in a study on street food!
    Do you consume street food? Are you between 18 and 30 years old? Do you have a smartphone? The Center for Food & Hospitality Research at Institut Paul Bocuse invites you to take part in a study directly on an application from your smartphone....
  • The 6th Summer School
    July 27, 2017 - July 28, 2017
    The 6th Summer School
    This Summer School focused on oral communication, ethical dimensions of the research and research funding. Participants were guided by experts who brought their scientific expertise and advices. In addition, participants were involved in applied sessions as they endorsed successively the roles of speaker and audience....
  • Launch of ‘CAP CUISINE’ by Institut Paul Bocuse in Aurillac
    July 3, 2017
    Launch of ‘CAP CUISINE’ by Institut Paul Bocuse in Aurillac
    Christian Vabret, Chairman of the ‘École Française de Boulangerie & Pâtisserie Aurillac’ (EFBPA) and Dominique Giraudier, CEO of the Institut Paul Bocuse in Ecully-Lyon have just signed a partnership agreement. It foresees an exchange of competences between the two institutions of the Auvergne Rhône-Alpes region, rich in its cultural diversity and that of its terroir....
  • Giving persons undergoing chemotherapy a taste for eating
    May 2, 2017
    Giving persons undergoing chemotherapy a taste for eating
    Three fourths of patients undergoing chemotherapy experience difficulties with taste and smelling. From the first weeks of treatment, they may lose the desire to eat: their nutritional state and their morale are weakened. This is why the APICIL Group, the CNRS [French National Center for Scientific Research], Elior, the Institut Paul Bocuse and the University of Lyon 1 have undertaken together to carry out an original research program together aimed at transforming patients’ meal time into a moment of pleasure and relaxation....
  • The Gastronomie Académie - developer of tomorrow’s talents
    February 10, 2017
    The Gastronomie Académie - developer of tomorrow’s talents
    With extensive knowledge of the hospitality and tourism sector, Extendam and Bpifrance are joining up with well-known groups in order to launch the first Gastronomie Académie, a developer of talented chefs of French gastronomy....
  • Mr. Olivier MONIN, Chairman and CEO of Georges MONIN SAS, joins the Institut Paul Bocuse Board of Directors
    February 1, 2017
    Mr. Olivier MONIN, Chairman and CEO of Georges MONIN SAS, joins the Institut Paul Bocuse Board of Directors
    Since its creation in 1990, the Institut Paul Bocuse has been working with partners who are experts in their respective fields to assist in training future professional leaders in the hospitality, bar and restaurant industries. Having a deep interest in this area, it is quite natural that Mr. Olivier Monin has joined the Institut Paul Bocuse Board of Directors....
  • Institut Paul Bocuse and the SIRHA at the heart of latest innovations
    January 21, 2017 - January 25, 2017
    Institut Paul Bocuse and the SIRHA at the heart of latest innovations
    As partners since 1991, Institut Paul Bocuse and the SIRHA are paving the way for new trends in hospitality....
  • Tables en Fête Competition: innovation & creativity
    December 14, 2016
    Tables en Fête Competition: innovation & creativity
    Decorative table arts are an integral part of the gourmet meal of French people and listed as UNESCO Intangible Cultural Heritage. On Wednesday, December 14th, the Institut Paul Bocuse brought together well-reputed professionals around promotion of this globally-recognized expertise. The objective of this competition is to showcase table decoration and meals as a moment for sharing and awakening the senses. It calls upon the innovation and creativity of 90 first year students in International Hotel & Restaurant Management....

Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

Meet us

Lyon - salon Studyrama des formations tourisme, hôtellerie, restauration
November 11, 2017
www.studyrama.com
Luxembourg - 31ème Foire de l’étudiant
November 9 & 10, 2017
thebox.lu/events/foire-de-letudiant
Strasbourg - Forum franco/allemand
November 10 & 11, 2017
www.ffa-dff.org/fr/accueil
Paris - salon des Grandes Ecoles SAGE Le Monde
November 11 & 12, 2017
www.salon-grandes-ecoles.com
Paris - salon de l’étudiant L’Etudiant
November 17 & 18 & 19, 2017
www.letudiant.fr 

SMBG Ranking


The Bachelor's degree in International Hotel and Restaurant Management has been ranked the best undergraduate-Bachelor’s degree in the category of Hotel-Restaurant-Tourism education since 2009.

The guide of Institut Paul Bocuse’ entrepreneurs

The Alumni Network of Institut Paul Bocuse has launched its second guide available in French language. A compilation of nice places in France and abroad, it present 103 Alumni's addresses, all graduates of Institut Paul Bocuse.
> Discover the guide

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