Press
A new name for a new objective: Institut Paul Bocuse becomes Institut Lyfe
Published on 27 April 2023
News No.3
CSR
How important is the environment in the hospitality and food service sectors?
Published on 29 March 2023
Experiential-based learning
FULL Immersion in the POP-UP restaurants PRIMAL AND HEAT’N’SURF Â
Published on 23 March 2023
Prizes and ranking
MICHELIN GUIDE 2023: A CONSTELLATION OF Stars for OUR GRADUATESÂ
Published on 11 March 2023
Experiential-based learning
SPECIALISATION IN EXCELLENCE WITH POTEL & CHABOT
Published on 28 February 2023
Experiential-based learning
Food tomorrow: the 7 challenges of food service
Published on 27 February 2023
Experiential-based learning
Placement at the ends of the Earth: Theo Girbal in Bora Bora
Published on 24 February 2023