This colourful mix combines the spiciness of white pepper and pink peppercorns with the lemony and herbaceous flavour of cardamom which lends a wonderful ...
Last 30th November, Le Cordon Bleu Paris students had the privilege of taking part in a reception celebrating Scotland's bank holidays, Saint Andrew's Day.
This recipe from Le Cordon Bleu Paris features a delicious combination of a perfectly cooked egg with the rich flavours of Jerusalem artichoke, duck and ...
“Roulade” is a French word that literally means "rolled". This preparation is traditionally reserved for boneless meat. When properly cooked, the chicken is ...
In Scandinavia, Mead, or honey wine as it is also known, is often drunk warm with ginger biscuits during the winter months. We’ve paired these flavours with ...
Versatile, crisp, golden puff pastry filled with well-seasoned sausage mince. Sausage rolls are a great crowd pleaser so will be perfect as a buffet table ...
The salt marshes in Guérande, Brittany, have been a source of industry since Roman times. A new generation of salt farmers still use the traditional methods to ...
Le Cordon Bleu are delighted bring you the first recipe in our Advent Calendar series. This recipe for grilled beef striploin with chimichurri sauce and potato ...
The prestigious German Cookbook Prize “Der Deutsche Kochbuchpreis wird”, hosted by the culinary literature hub Kaisergranat, is set to recognize the finest ...
Le Cordon Bleu Paris and the Hôtel de la Marine have joined forces to create a unique experience based on a series of culinary workshops and dinners open to the ...
This International Chef's Day, we're raising a fork to the hard-working and passionate chefs across the world, including Le Cordon Bleu chefs in training, ...
Le Cordon Bleu is delighted to reveal its latest culinary treasure: "L'École de la Confiserie - Le Cordon Bleu" This exceptional work promises to transport ...
