Chef Roland Villard: "The opening of Le Cordon Bleu in Brazil helps export Brazilian gastronomy to the world"
Chef Roland Villard tells his experience for the new students of Le Cordon Bleu.
Chef Roland Villard tells his experience for the new students of Le Cordon Bleu.
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 ...
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 ...
In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...
The Chefs from Le Cordon Bleu wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Be seduced by the tasty ...
Second in the series of videos where our Chefs share some classic French techniques, we show you how to make French-style macaronage for macarons.
In a world that has been consumed by social media, the appearance of food has never been as important as it is now. A dish may be perfectly seasoned and full of ...
Our Head Pâtisserie Chef Julie Walsh has recreated a classic chocolate mousse, using less fattening ingredients for the more health-conscious festive cook. ...
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