Whip up this quick and easy classic which is also often used as a test of a true chef. A traditional French rolled omelette has no colour - meaning no hint of ...
These cheese soufflés are simple to make – it’s the large soufflés that are most tricky because it is difficult to judge whether they are cooked or not. – so ...
At Le Cordon Bleu, we are closely monitoring the spread of COVID-19 and have issued regular communications to our teams on what precautions should be taken to ...
Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and ...
Author and organizer of workshops on food and wine, Demet Güzey attended the HEG programme in 2014. She tells us how HEG sowed seeds of change in her life.
While celebrating 125 years of excellence in teaching around the world, Le Cordon Bleu is launching two global competitions dedicated to aspiring culinary ...
In order to mark its 125th anniversary and to further develop its graduate network through the alumni association, Le Cordon Bleu Paris is delighted to announce ...
Become an international Hospitality and Culinary leader. The number of international visitors has achieved remarkable levels of growth in recent years. New ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management Institutes, will take part in the Europain exhibition from 11 to 14 ...
Celebrate Epiphany with this traditional French Three Kings’ Cake which is served to mark the day each year. The season begins the day after the last night of ...
Gilles Castel,CEO of Cabinet G.SIR and founding member & administrator at Resto France Experts, gives us an update about standards an entrepreneur need to ...
Design, food concept, customer experience, new practices in shops ... Sylvie Amar gives us her insight into the 2020 trends.The Sylvie Amar & Partners marketing ...
