On 11 August 2017, we accompanied our beekeeper, Charlotte Dumas, and Chef Groult, Assistant Culinary Arts Director and Head of the Cuisine Department, during ...
Antonio Buono is the overall winner of the French final of the S.PELLEGRINO® YOUNG CHEF 2018 competition and will represent France, alongside Frédéric Anton, at ...
This month Le Cordon Bleu Chefs make eclairs, a classic from the French pastry repertoire. The Chefs have combined the sweetness of the raspberry with the ...
The final episode of the fourth edition of MasterChef Brasil took place on August 22, 2017. Michele Crispim was crowned the first-place winner of this popular ...
Soyoun Park fell in love with French pastry 12 years ago during a trip to France. Since then, she decided to dedicate herself to teaching and began her career ...
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...
Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...
Le Cordon Bleu Paris institute presents the documentary film ‘A la recherche des Femmes Chefs’ (The Goddesses of Food) by Vérane Frédiani who travelled to the ...
Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...
Lizzie, Christophe and Diogo all studied at Le Cordon Bleu Paris decided to pool their skills to launch Dili Gastronomy: a private dining concept which provides ...
