This modern interpretation of a Thanksgiving dinner uses the traditional ingredients of turkey, cranberry and pumpkin to create a classical combination of flavors.
A rich yeast dough cake steeped in sweet rum-citrus syrup and topped with a flower of pineapple and light and zesty lime foam.
Discover this Thai recipe, shared by Le Cordon Bleu Dusit Culinary School Chefs.
Discover this delicious Sicilian pistachio “pound” cakes recipe, shared by Le Cordon Bleu Chefs.
International Chefs Day, organized by WACS (World Association of Chefs' Societies), takes place on October 20. To celebrate this day, which is dedicated to gastronomy, Le Cordon Bleu is presenting a surprising strawberry and lemon dessert, made using a number of complex French pastry techniques, which showcases Le Cordon Bleu Chefs’ expertise and creativity.
Light Passion Fruit Diplomat, Mango Confit with Passion Fruit Curd Profiterol. Inspired from the St Honorée gateau but modernised to bring more culinary techniques with exotique flavour.
Le Cordon Bleu Paris Chefs’ are both autumnal and audacious with this surprising dessert which contains delicate Asian flavors. The use of a green glaze which evokes the color of Matcha green tea, which is extremely popular in Asia, and the use of sesame rather than the usual almonds in the nougatine, makes this an original pastry.
Using seasonal European produce, this is a warm and comforting autumnal dish which has a blend of sweet and acidic flavors from the sugars and vinegars which marry with the spices and fruit.
This is le Cordon Bleu Chef’s take on Mouclade, a dish delicately marrying Indian and French flavours. La Mouclade is a speciality of Poitou-Charentes (South-West region of France) historically renowned for its trade with Orient, hence the use of curry.