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Le Cordon Bleu Ottawa Selected for Prestigious Signature Experiences Collection® by The Canadian Tourism Commission

Unique Canadian Experiences

Le Cordon Bleu Ottawa has been selected as a new member of the prestigious Signature Experiences Collection®, a program by the Canadian Tourism Commission, to promote international tourism to Canada.

Recipe: Aïoli

Le Cordon Bleu Recipes

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.

Krakow Brothers Win Trendy Chef Competition 2013

Fairs and Events

Michael and Darius Kudukowie triumphed at the final of the event held on Saturday 27TH April, which featured Le Cordon Bleu London Master Chef Loic Malfait on the judging panel.

“Note À Note” Menu For The Programme Of L’Institut Des Hautes Études Du Goût At Le Cordon Bleu School Paris

Local News

On 15 October 2011, in the presence of Hervé This, the physical-chemist and the co-creator of molecular gastronomy, Le Cordon Bleu chefs prepared a "Note à Note" menu for guests at the Institut des Hautes Etudes du Goût - HEG