Maison Rapin Competitors

Le Cordon Bleu is a world-renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs. Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor's and Master's degrees in business that focus on the demands of a growing international hospitality industry. Through our international faculty of Teaching Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning. Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

Le château, le musée et le domaine national de Versailles constituent depuis 1995 un établissement public à caractère administratif, placé sous la tutelle du ministère de la culture et de la communication et du ministère en charge du budget. Inscrit au patrimoine mondial de l'UNESCO, il a pour mission de conserver et de présenter au plus nombre le patrimoine culturel et artistique constitué des châteaux de Versailles et de Trianon, des jardins et du parc qui les entourent, ainsi que du domaine de Marly. L'établissement public est relayé dans ses missions par : - Château de Versailles Spectacles, société filiale qu'il détient à 100% (http://www.chateauversailles-spectacles.fr) - le Centre de Recherche du Château de Versailles, groupement d'intérêt public dont il est membre fondateur majoritaire (www.chateauversailles-recherche.fr) - l'Association des Résidences Royales Européennes, dont il est le chef de file : (www.europeanroyalresidences.eu) - le Centre de Musique Baroque de Versailles, partenaire associé (http://www.cmbv.fr)

For over three decades, passion, rigour and savoir-faire have been the driving force of the work, creation and excellence that is the taste of La Maison du Chocolat, founded in 1977 by Robert Linxe. From Parisian grand artisan to international luxury chocolatier, La Maison du Chocolat carries on the tradition of its grand classics, and each season, crafts new ephemeral chocolate collections, showing that the art of chocolate is ever evolving. Nicolas Cloiseau, Master Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier 2007, maintains a signature taste throughout his creations, even from the delicate chocolate covering, to the sumptuous ganache, following through to the chocolate pastries. For more than 35 years, La Maison du Chocolat has taken the science of balance and associations to an art form. Perfect harmony on the palate highlights the singularity of these signature creations of unique taste.