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Recipe of the Month:
Warm confit chicken salad, little gem lettuce cream
In this elegant salad the chicken thighs are marinated, confit in duck fat, deboned and rolled.
Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.
This summery dessert contrasts the heat of the barbecued pineapple, heightened by spices, with the sweet, cool and nutty kulfi.
The simplicity of this light and fresh salad shows off the natural delicious flavours of the cucumber and peach which are elevated by a tangy and well balanced dressing....
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage tomato...
When there is an abundance of fresh cherries we know summer is in full swing. Gentle poaching in Merlot and arranging the fruit on top of an almond cream base show...
Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.
This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, rosemary...
These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate.
Le Cordon Bleu offer you a recipe Bittersweet glazed duck breast, crispy polenta, rhubarb. An association of sweet and sharp flavours.
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