|
|||||||||||||
Language of cuisine honored
Monsieur André Cointreau, President of Le Cordon Bleu also participated in this conference and shared his opinions on the theme "What language, what culture, in a world of digital entertainment?"
>Find out...
A fresh and light main course
Good in summer with a delicate accompaniment such as boiled rice or new potatoes and leafy green salad tossed in curry lime vinaigrette.
>Get reipe
Hautes Etudes du Goût
The Hautes Etudes du Goût Selection Committee is currently examining applications for the 2010 program starting on October 11 in Paris and ending on October 23 in Reims.
>Read more...
NEW! Le Cordon Bleu Bleu Cuisine Foundations & Le Cordon Bleu Classic Recipes
Le Cordon Bleu listened to students and graduates who were looking for a single reference that would explain and show in step-by-step detail culinary techniques and cooking methods. The long awaited books, Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Classic Recipes, are now available.
>Learn more...
Le Cordon Bleu Press Room
This is a restricted area for the media only. Le Cordon Bleu Press Room is a resource that provides members of the media with Le Cordon Bleu photos, videos, logos and more. If you are member of the media and would like to apply for membership to this online resource, please fill out the application form below. If you are experiencing technical difficulties, please contact us at webmaster@cordonbleu.edu.
Recipe Spotlights
Recipe
An excellent salad for an early summer barbecue party. The distinctive flavour of Japanese wasabi, which is usually served with sushi and sashimi, goes particularly well with barbecued fish.
>Read More
Campus Spotlights
August 30 - October 1, 2010
Le Cordon Bleu Ottawa is offering the Basic Cuisine or Pâtisserie course in just 5 weeks instead of 11 weeks. Register Today.
>Read More
|
CORPORATE |
PORTALS |
REPRESENTATIVE OFFICES
|
|
FIND US ON FACEBOOK
FOLLOW US ON TWITTER
Copyright © 2010 Le Cordon Bleu International BV. All Rights Reserved.
