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Le Cordon Bleu Newsletter
Paris
August 2014
Le Cordon Bleu in The Hundred-Foot Journey
Make the Cocotte potatoes
Meet Pooja Dhingra
Wine and Management Program: A unique springboard for your career
A taste of India
Interview with Chef Tranchant
Discovering Ghee
Crab fritters, lime and yoghurt sauce
Le Cordon Bleu in The Hundred-Foot Journey
In september 2014

Le Cordon Bleu cookbook will be featured in Dreamworks new film: "The Hundred-Foot Journey" ("Les Recettes du Bonheur" in French) with Helen Mirren, Om Puri, Manish Dayal and Charlotte Le Bon.

> Learn more

 
Make the Cocotte potatoes
A video recipe with Chef Vaca

Le Cordon Bleu Paris Chef Instructor, Chef Marc Vaca, in partnership with Regal magazine have prepared a video on how to make the Cocotte potatoes.

> Watch the video

 
Meet Pooja Dhingra
A success story in India

Pooja graduated with a Pastry Diploma at Le Cordon Bleu Paris in 2008. Upon her return to India, she opened Le 15Pâtisserie in Bombay, a French inspired pastry boutique, which is a real successful. In 2013, she launched Studio Fifteen. She has also written a book, Big Book of Treats.

> Discover her story

 
Wine and Management Program: A unique springboard for your career
Only just graduated and already employed!

Le Cordon Bleu Wine and Management program gives you the savoir-faire necessary to become an expert in the wine industry. During 9 months, numerous professionals share their know-how with our students, opening the doors to a career in the world of wine and gastronomy.

> Read all about three students from the class of 2014 who found employment immediately following graduation!

 
A taste of India
World Culinary Traditions

Indian cuisine is ever more present in our dishes: Curry, cilantro, star anise… This festival of flavors and colors is a delight for both our eyes and our palate. But do we truly understand what authentic Indian cuisine is?

> Embark on a gastronomic tour of India

Experience the different Indian ingredients, flavours and culinary techniques by joining our culinary workshop on Indian cuisine.

> Register online

 
Interview with Chef Tranchant
Pastry Chef at Le Cordon Bleu Paris

Chef Jean-Jacques Tranchant worked in famous Parisian restaurants such as Le Fouquet’s on the Champs-Elysées, the Nikko hotel and Le Bristol hotel. He joined Le Cordon Bleu Paris as Chef Instructor in pastry in 2006. We met him...

> Read the interview with Chef Tranchant

 
Discovering Ghee
Key ingredient of Indian cuisine

Ghee or ghi is clarified butter made from cow’s or water buffalo’s milk. The technique for clarifying butter consists of removing all of the solids from the butter, in other words the casein and the whey, leaving just the fat, more precisely the lipids.  Ghee has a number of culinary and medicinal properties...

> Learn more about this Indian ingredient

 
Crab fritters, lime and yoghurt sauce
Exclusive newsletter recipe

Our 37 000 fans have voted for their favorite recipe on our facebook page. So today, we are delighted to share a delicious recipe, taken from the cookbook Le Cordon Bleu techniques with Kenwood.

> Try this new recipe

> Join us on Facebook

 
 

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Find Us

Le Cordon Bleu Paris
 8, rue Léon Delhomme
 75015 Paris - France

T: +33 (0)1 53 68 22 50
E: paris@cordonbleu.edu
W: www.lcbparis.com




Alumni

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Videos

Le Cordon Bleu Paris
Presentation Video

Product of the month

Curry From Madras
This medium curry blend is great for spicy cooking.

Events

Le Cordon Bleu Paris welcomes you to its open house on September 20.
Book your seat now!


During the Chaîne des Rôtisseurs ceremony in July, Chef Kaye Baudinette, Chef Olivier Mahut and Franck Ramage were inducted. Learn more.


Discover the culinary short courses of the month, offered by Le Cordon Bleu Paris Chefs.

 

Latest Recipes

Recipe with Indian flavors: Langoustine phyllo pastry rolls, basil, mango and ginger chutney


Mini blueberry Cheesecakes


Thick sea bass steak with wild fennel stems, confit provencal vegetables and vierge sauce

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