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Le Cordon Bleu was founded in 1895, when journalist Marthe Distel founded the first weekly culinary magazine
of the period, La Cuisinière Cordon Bleu. The magazine had 20,000 subscribers!

Marthe Distel rapidly came up with the idea of inviting subscribers to take part in free cuisine lessons, with chefs demonstrating recipes. The magazine reflected the great

French bourgeois cuisine of that era but also demonstrated an openness to world cuisines as it was published in several languages.