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Le Cordon Bleu Paris

Recipes Archive

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Recipe: Chocolate marshmallows
April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs have prepared a soft chocolate marshmallow coated in a thin layer of crisp chocolate.

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Recipes

 

Recipe: Eggs ‘en cocotte’, green asparagus and morel mushroom cream
Elegant and versatile, this little dish is suitable for breakfast, brunch or as a starter. Here the eggs are classically paired with asparagus and morels, which make dipping into the warm yolk taste even more luxurious.

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Recipe: Vanilla panna cotta with basil-infused citrus fruits
This is a light panna cotta made using a combination of milk and cream. The infusion of vanilla and cardamom in the panna cotta marries with the citrus fruits and basil creating a simple aromatic and fresh dessert which can be made ahead of time.

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Recipe: Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls, braised onions and mushrooms
Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures.

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Recipe: Country bread made with fermented dough
To celebrate Europain World Trade Show, Le Cordon Bleu Chefs have chosen one of the classics of French breadbaking, country bread made with fermented dough.

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Recipe : Hot vanilla souffles
Le Cordon Bleu Chefs can teach you the required skills to realize a light, vanilla-flavored, seasonal soufflé, the perfect end to a gourmet meal.

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Recipe: Banana tart tatin with salted caramel ice cream and chantilly cream
A classic French dessert where the tart is cooked upside down and usually prepared using apples, but this indulgent version is made with bananas and a spiced caramel, coupled with both cream and ice cream.

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Recipe: Duck leg with horseradish mushroom dumpling in a sealed casserole, roasted vegetables
Discover the use of luting paste, a way to hermetically seal a lid using a water dough, « lut » , to cook a dish without any evaporation, preserving all the flavors.Also learn how to make dumplings, an anglo-saxon speciality of small balls of poached dough, made in this recipe with mushrooms and flavored with horseradish.

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Recipe: Chocolate crêpes
Crêpe Day, also called "Candlemas", is a famous culinary tradition in France. During this day, French to cook fine pancakes and make them flip on the pan while holding a coin on the other hand. This tradition wishes to bring money and prosperity! To celebrate this day, Le Cordon Bleu Chefs share an original chocolate crêpes recipe.

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Recipe: Guinea fowl breast stuffed with fresh herbs, seasonal vegetables and guinea fowl crépinette
To change from the usual chicken, the Le Cordon Bleu Chefs have chosen a recipe using guinea-fowl and one which involves several French cuisine basic techniques; such as boning, preparing crépinettes or classic vegetable cuts.

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Recipe: Green papaya and garden vegetable salad with papaya vinaigrette
To celebrate the Chinese New Year, the Chefs from Le Cordon Bleu suggest a refreshing starter with Asian influences.

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Recipe: Spice roasted pineapple with creamy rice and pomegranate syrup
A tender and gently spiced pineapple ring set upon on a mold of creamy rice with sticky pomegranate syrup transform the classical French “Ananas à la condé ” into an exotic plated dessert.

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Recipe: Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus
A Christmas feast of turkey served with all the traditional trimmings and balanced with the sweet and sour of cranberry compote.

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Recipe: Puy lentil soup with a cappuccino truffle foam
An elegantly presented yet warming winter’s soup with earthy flavors of pancetta and truffle. Eating lentils at New Year is known as good luck due to their ‘coin’ appearance.

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Recipe: Coconut and mango dome
Looking for a way to impress your invited guests this holiday season? Why not make them this sumptuous and elegant dessert, brought to you by the talent and savoir-faire of the Le Cordon Bleu Chefs.

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Mulled wine jelly, vanilla ice cream and speculoos biscuit with dried fruits and nuts
Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe.

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Recipe: Mango and Passion fruit ‘religieuse’ choux pastries
This is the recipe made by Chef Jean-François Deguignet during the “Fête de la Pâtisserie” which took place at the Élysée Palace, in Paris, on monday, 30th September 2013. The National Confederation of Artisan Pastry Masters selected 150 Pastry Chefs including the Cordon Bleu Paris Pastry Chef.

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Recipe: Quail and pistachio pastilla, cinnamon jus, mint and cilantro salad
Pastilla, a Moroccan pie, is a marriage of sweet and savory, delicate and nutty flavors wrapped in layers of flaky pastry. Traditionally, pigeon and almonds are featured, but here is a modern interpretation with quail and pistachios.

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Recipe: Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette
This decadent starter offers a complex combination of flavors with the sweetness of scallops, acidity of capers and pickled gherkins and a background refreshing hint of the sea

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Recipe: Pork tenderloin with myrtle and chestnut, broccio and chestnut ravioli
In this recipe, which showcases Corsican cuisine, seasonal Corsican chestnuts are the star ingredient. Le Cordon Bleu Chefs have a wealth of experience, having worked throughout France, and are able to create classic regional recipes, using local products, with ease.

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Recipe: Mirabelle plum tart
In France, the Mirabelle plum season is very short and you only have until the end of September to take advantage of these small flavorful, yellow plums. The Mirabelle plum is a real star in the Lorraine region of France where 70% of world production is grown. The Mirabelle plum is delicious baked in a tart.

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Recipe: Warm baked figs, red wine syrup, granny smith apple jelly and vanilla mikados
This is a delicate dessert where all the components come together beautifully to create wonderful combinations of colour and flavour.

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Recipe: Hass avocado guacamole and marinated gilt-head sea bream ceviche
In this recipe ceviche, a Latin American specialty often made with white firm-fleshed fish, is made with gilt-head sea bream, a very delicate and prized fish. It is served with guacamole made with Hass avocado, the most popular variety of avocado in the world thanks to its creamy texture and hazelnut flavor.

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Recipe: Udon noodle broth with tempura tofu and carrots
This broth is rich in umami and contains silky smooth udon noodles. Of Japanese origin, the word umami is used to describe a savory flavor that is commonly believed to be the fifth flavor along with sweet, salty, bitter and sour. The broth and noodles are served at room temperature, which provides a cooling contrast to the hot crispy tempura.

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Recipe: Tomato trio
In france, summer is the perfect time to try all the different varieties of tomato available. This tomato trio recipe includes six different varieties with varied shapes and colors.

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Recette : Coq au vin
Coq au vin literally means ‘Rooster in wine’, but tough roosters have given way to tender roasting chickens in most French homes today. Slow cooking in full bodied red wine produces a rich, deep-flavored dish.

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Recipe: Summer pudding
Summer pudding is a vibrantly colored dessert, packed with juicy berries. It is a quintessentially British dish derived from the classic charlotte dessert.

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Coronation Chicken (cold) traditional recipe
This recipe is taken from The Constance Spry Cookery Book, written by Rosemary Hume and Constance Spry.

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Coronation chicken (cold) - Modern version
Rosemary Hume, the principal of the London Le Cordon Bleu school created Poulet Reine Elizabeth ( later known as Coronation Chicken) for one of the coronation menus on 2nd June 1953. Chef Alan Swinson has prepared a modern version of this dish.

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Recipe: Red berry tart
Discover our original and up to date red berry tart, a summer classic.

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Recipe: Spicy seafood “estofado”
This recipe is inspired by Mexican and Hispanic influences. Prepared with the freshest seafood available, this piquant dish is flavorsome and substantial.

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Recipe: Asparagus trio
Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.

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Recipe: Iced coffee souffle
Discover this recipe which is taken from our latest book In the Kitchen with Le Cordon Bleu.

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Recipe: Tagliatelle con vongole
This delicious Venetian inspired fresh pasta with clams recipe is simple and elegant. The clams impart a gentle taste of the sea into the rich lemon butter sauce that coat the tagliatelle.

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Recipe: Choux pastries filled with lemon and basil cream
These choux pastries, which are filled with a smooth cream with tangy lemon and fresh basil, are very easy to make.

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Recipe: Semolina gnocchi, pan-fried wild mushrooms and cooked tomato concassée
Gnocchi, although of Italian origin, have become an important part of French cuisine and can be prepared using various ingredients. The most common are based on wheat semolina or potatoes.

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Recipe: Sautéed Lamb Noisettes, ‘Maxim’ Potatoes and Asparagus
Originating from Maxim’s in Paris, this potato presentation adds an original touch to this traditional French dish of lamb noisettes.

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Recipe: Smoked salmon wrapped poached egg, baby spinach salad and grain mustard vinaigrette
The classic combination of smoked salmon and egg creates a uniquely presented light lunch or starter.

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Recipe: Soft-centered chocolate cake, strawberry coulis and caramelized pistachios
This molten chocolate dessert is the ultimate in decadence to impress your loved one this Valentine’s day.

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Recipe: Langoustine phyllo pastry rolls, basil, mango and ginger chutney
Delight your senses with this creative recipe – a daring combination of the delicate taste of langoustines with exotic-flavored chutney.

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Recipe: Saffron poached halibut fillet, baby vegetables and aioli
Poaching halibut in a saffron-infused stock creates a vibrant dish that is delicately infused. This light dish is completed with the contrasting texture of baby vegetables and the zing of the aioli sauce.

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Recipe: Tangy langoustine and crunchy seasonal vegetable soup
Celebrate the Chinese New Year! Le Cordon Bleu Chefs present this elegant recipe with the subtle flavors of Asia.

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Recipe: Sautéed beef tenderloin, butternut squash purée and Brussels sprouts with hazelnut vinaigrette
Create a delicious and memorable meal with this month’s selection from Le Cordon Bleu. This beef tenderloin with a quick red wine sauce will leave a lasting impression!

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Recipe: Shortbread with Jazz apple and Manuka honey, yogurt cream and sorbet
Discover the famous Manuka honey which is produced by bees feeding on the very floral white flowers of the Manuka tree. This honey has long been enjoyed by the Maoris, not only for its flavor but also for its medicinal qualities.

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Recipe: Leek and orange soup, grilled scallops
Leek and citrus pair especially well together in this month’s featured soup. Garnished with scallops and orange segments; this dish is hearty and perfect for the month of December.

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Recipe: Christmas treats
Tuiles with nibbed cocoa, chocolate truffles, glazed stars – treat yourself at Christmas with these irresistible festive recipes!

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Recipe: Foie gras flan and Port (wine) jelly
Celebrate the New Year in gourmet style with these festive foie gras flans topped with Port wine jelly.

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Christmas amuse-bouches
The ultimate goal of any host during the holiday season is to surprise and delight his guests right from the aperitif, while minimizing the time spent in the kitchen.

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Recipe: Red kuri pumpkin cream with vanilla and chestnuts
Pumpkin is emblematic of fall, thanksgiving and Halloween. In this recipe, the deep flavor of red kuri pumpkins is teamed with vanilla and chestnuts, to produce a delicious treat that can be savored on a chilly autumn day.

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Recipe: Chocolate genoa cake with creamy chocolate and berries
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 delicious. Even better, each component is simple to make!

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Recipe: Chocolate and caramelized pear tart
As winter approaches, delicious chocolate-based desserts are even more gratifying. Here is the ideal seasonal recipe, with the winning combination of chocolate and pears, taken straight from the pages of the “Chocolate Bible”.

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Recipe: Lobster trio and tapioca pearls
International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and raise the status of the art of cooking. The commemorative day was initiated by the World Association of Cooks Societies (WACS), which counts over eight million chefs from all over the world as members. This recipe illustrates the elegance, technique and innovation that Cordon Bleu Chefs demonstrate in their daily work.

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Recipe: Duck breast, pan fried figs with honey, cep mushroom flan, bordeaux wine sauce
Duck breast, cep mushrooms and Bordeaux wine, three star ingredients in Bordeaux cuisine are combined in this recipe with pan fried figs to produce a perfect autumn dish.

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Recipe: Cumin flavored carrot cream and ricotta served in a glass
The naturally sweet carrots are a perfect match for the pungent cumin while the mild flavor of the creamy ricotta doesn’t overpower but rather complements the cumin flavored carrot cream.

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Recipe: Venison fillet with juniper, spiced wine with chestnuts, vegetable “chartreuse”
Discover ground juniper, commonly used with game meats as it successfully balances their strong flavor and the technique for making a vegetable “chartreuse”.

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Recipe: Sirloin steak, Pont-Neuf French fries, Béarnaise sauce
Learn one of the classic French potato cuts, the Pont-Neuf, a perfect match for succulent sirloin steak and Béarnaise sauce.

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Recipe: Poached eggs “burgundy style”
To mark Julia Child’s 100th birthday on August 15th, Le Cordon Bleu has adapted the recipe for ‘Oeufs à la Bourguignonne’, also known as “Oeufs en meurette”, eggs poached in red wine accompanied by a garnish of onions, button mushrooms and lardons. Child’s life was highlighted in the film ‘Julie & Julia’, based on the book by Julie Powell who blogged about cooking Child’s recipes.

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Recipe: Apple “ravioli” filled with camembert, salad with walnut oil
Take a trip to Normandy with this simple yet original appetizer, which combines apples and Camembert; two typical regional ingredients.

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Recipe: Sautéed duck “magret”, anna potatoes and wild mushrooms
In this delicious recipe, Anna potatoes, a traditional favorite, is paired with succulent duck and a medley of wild mushroom

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Recipe: Beef tenderloin with a mushroom and parmesan-crust
Create a delicious and memorable meal with this month’s selection from Le Cordon Bleu. This mushroom and Parmesan-crusted beef tenderloin will leave a lasting impression!

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Recipe: Bayaldi style vegetables and Provencal coulis
Here we present a French adaptation of the Turkish dish "Imam Bayaldi", which combines three vegetables typical of Mediterranean cuisine including eggplant, zucchini and tomato.

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Recipe: Seafood risotto with a hint of curry
The perfect catch! Enjoy our Seafood risotto with our featured recipe this month. Mussels, clams, scallops and shrimps will please all seafood lovers.

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Pistachio cake with spice poached pear
Awaken your sweet tooth with this deliciously soft pistachio cake and tender, subtly spiced poached pear.

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Recipe: Bread with tomato and basil
The ingredients used in this bread are emblematic of the summer season, which begins on June 21. The perfectly ripe sweet tomatoes and flavorsome basil provide deep and rich flavor.

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Recipe: Seasonal market salad, crisp vegetables with herb jelly and baby beetroot, gourmand vinaigrette
A completely vegetarian recipe which includes several different new season’s vegetables to welcome in the springtime. An herb jelly adds an extra touch of natural texture and flavor.

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Recipe: Chocolate ‘egg’
As the Easter holidays approach, chocolate takes its place in the limelight among the various sweet treats. There are many different ways it can be used, so here is a recipe which perfectly combines all of the enjoyment of chocolate with the symbolic “Easter Egg” shape.

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Recipe: Quail consommé flavored with celery in puff pastry
This recipe demonstrates clarification, a French cuisine technique, which gives a clear double strength consommé with intense flavor.

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Recipe: “kimy” chocolate and hazelnut tartlets
It’s almost the Easter holidays! Now is the perfect time to have a go at making a pastry recipe. Why not try this one using the season’s star ingredient, chocolate?

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Recipe: Beef stew in red wine, with bacon, onions, and mushrooms
The Burgundy region of France is famous for its fine wines. Dishes ‘à la Bourguignonne’ generally include a sauce made of red wine and a garnish of small onions, mushrooms and bacon lardons.

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Recipe: Sole “goujonnettes”, creamy fumet with wild mushrooms
Discover an original way to combine fish and mushrooms, a modern and delicious take on a traditional fish “goujonettes” recipe.
Use a firm, white-fleshed fish for this recipe, and select small wild mushrooms – according to your taste – to match the size of the “goujonettes”.

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Valentine's day recipe: Chocolate-flavored puff pastry crisps with fromage blanc and orange cream, cherry and banyuls wine sauce
Create the perfect ending to a Saint-Valentine’s Day meal with this delicate dessert which combines crisp puff pastry and smooth fromage blanc and orange cream which are perfectly complemented by the rich intense flavor of cherries.

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Recipe:Iced meringue, champagne sorbet and “biscuit rose” powder
French meringue, sorbet and Chantilly cream, are three essential culinary techniques found in this recipe. A combination of subtle flavors and varied textures from a crisp bite to melt in the mouth, this superb dessert will surprise and instantly refresh your palate.

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Recipe:Smooth chocolate cream, cardamom flavored chantilly
Discover this delicious, simple recipe which combines a sweet chocolate cream with the light spiciness of a cardamom Chantilly.

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Recipe: Turbot with spice, confit eggplant, sweet and sour sauce
The confit eggplants give sweet flavor and interesting texture to the dish whilst the delicate flavor of the fish is complemented by the addition of spice.

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Recipe: Seared scallops with truffle shavings, butternut squash purée, creamy sauce with truffle
This recipe incorporates two very refined seasonal products, scallops and black truffle. Butternut squash offers a perfect accompaniment thanks to its sweetness of flavor.

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Crab ravioli, chicken and garlic cream, chervil coulis
Discover the recipe of the month, delicious Crab ravioli with chicken and garlic cream, chervil coulis

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Stollen
Stollen is a traditional German and Alsatian pastry made up of a bread base with dried and candied fruit and generally stuffed with marzipan, which is eaten at the end of the year, from September to December.

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Aïoli
The Provençal sauce par excellence, aïoli is made from crushed garlic, olive oil and egg yolk. It is easy to make and adds a splash of sun to your recipes. Serve with crudités or seafood, or simply spread onto toasted bread, à la Provençal.

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Chocolate Tartlet
The strong chocolate flavor of this chocolate tartlet is ideal end to a meal or for afternoon tea. Serve with fresh raspberries to change the taste and provide a summer note to this dessert.

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Andalusian Gazpacho
A speciality of Andalusia, gazpacho is a cold soup prepared with tomatoes, cucumber, bell peppers and onion, flavored with olive oil, red wine vinegar and Tabasco, and thickened with soft, sliced bread.

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Chocolate Strawberry Cake
Le Cordon Bleu is delighted to share one of the recipes from our book Chocolate Bible for those who love chocolate and strawberries.

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Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist
Try this light and easy to make starter that marries many flavours true to Provencal terroir. A young goat’s cheese is recommended for the flan to balance the sweetness of the peppers. The savoury yet almost sweet puff pastry twist adds the perfect touch of texture to complete the dish.

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Spinach Salad with Bacon and Poached Egg
This particular salade d'épinards is a variation on both a traditional salade de gésier and a salade frisée (curly chicory salad). In this recipe, spinach accompanies the curly chicory and the sautéed chicken livers stand in for the gizzards. Additionally, the presence of poached eggs and lardons are aspects of the original recipes.

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Quinoa Paella
In recognition of Le Cordon Bleu Madrid, the newest addition to the Le Cordon Bleu family, the March recipe features a type of Paella.

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Coeur au chocolat
We are pleased to offer you this chocolate heart recipe so you can try your hand at this taste-tempting delight just in time for Valentine’s Day.

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Galette des Rois
Called king's cake or twelfth night cake in English, galette des rois is traditionally served on the 12th day of Christmas. As part of the festivities, a porcelain figurine is baked into the galette. Whoever gets the trinket is named either king or queen for the night—hence the name galette des rois (king).

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Fresh Fruit Christmas Log
Discover this month's festive recipe exclusive to Le Cordon Bleu from the Chocolate Bible

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