There's no better way to round off a meal than with something sweet and lemony. This delicious “soufflé” textured dessert from Le Cordon Bleu Chefs encapsulates the smoothness of a lemon cream, married with the freshness of basil. It's a tasty, sun-filled recipe to help brighten the gloomy fall weather.
This scrumptious vegetarian recipe was created by Le Cordon Bleu New Zealand's Cuisine Chef, Francis Motta. Indulge yourself with this delicate yet flavorsome dish aimed to please anyone with taste buds.
Celebrate fall with this recipe from Le Cordon Bleu Chefs. The dish marries the sweet notes of butternut squash with the contrasting earthy flavor of golden chanterelles. It's simple to make, and brings a cheerful touch of warmth to November.
This delicious cocktail was designed by Le Cordon Bleu New Zealand’s Bachelor of Culinary Arts Student & Master Mixologist, Akash Singh Chauhan. "Cloudy Aviation" is his take on the classic aviation cocktail.
In the fall, longings for chocolate appear. The perfect timing for a comforting moment with this soufflé tartlet. A recipe from the “Chocolate Bible” which associates cocoa and hazelnuts so perfectly.
To celebrate International Chefs Day on 20th October, the Le Cordon Bleu Chefs have created a gastronomic delicacy using a combination of traditional and modern techniques.
Baba is a quintessential part of French pastry which has been reinvented here both in terms of ingredients and presentation wit figs as a guest star.
This month, beets are in the spotlight at Le Cordon Bleu Paris, with this 100% vegetarian recipe. The Chefs offer you a delicate dish where the sweet notes of cooked beet balance perfectly with the tartness of Granny Smith apple.
The French classic poule-au-pot was originally associated with King Henri IV of France, who famously wanted every Frenchman to be able to afford to eat this dish every Sunday. This version uses a poussin, baby vegetables and aromatic herbs.
In France, the summer vegetable season is in full swing in August and we love to prepare them in different ways. Le Cordon Bleu Paris Chefs have chosen to stuff the baby vegetables with a black olive tapenade and plate with red mullet fillets to produce a very summery dish with Mediterranean flavors. The addition of fennel and saffron potatoes adds an extra sunny note to this dish.