Press
A new name for a new objective: Institut Paul Bocuse becomes Institut Lyfe
Published on 27 April 2023
News No.6
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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
Published on 23 March 2023
Prizes and ranking
MICHELIN GUIDE 2023: A CONSTELLATION OF Stars for OUR GRADUATES
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