Le Cordon Bleu Paris built three roof-top beehives in 2016 to pioneer integrating teaching beekeeping and honey making in its curriculum. The beehives produce about 50 kg of honey a year and are managed by beekeeper Charlotte Dumas who teaches Culinary Arts. Le Cordon Bleu Cafe sells their own honey as well as honey from Provence.

The Auguste Escoffier School of Culinary Arts emphasizes the importance of honey and teaches how to pair honey with food. They suggest light acacia honey with salads and lavender honey for sauces and salad dressings. They also teach how honey, if used instead of sugar, can change the texture of baked goods.