Select a campus
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes


              Kimchi Coréen

              et Le Cordon Bleu

              Kimchi Coréen et Le Cordon Bleu

              : A Meeting of Flavors, Tastes and Cultures

              Le Cordon Bleu published a cooking book called “A Meeting of Falvors, Tastes and Cultures” working with Korea Agro-Fisheries Trade Corp. To celebrate its publication, there had demonstrations in Seoul, Paris, Sydney, Mexico and German then Le Cordon bleu received the "Judge’s Special" at the Gourmand World Media Awards in Kuala Lumpur, Malaysia in May 20, 2006. Kimchi book has translated in English, French and Japanese language and earned praise as 'innovative cooking book for precise combine of Kimchi and French cuisine'. André J. Cointreau, President and CEO of Le Cordon Bleu International, says “Cooking means more than eating, it is the culture. Introducing the Korean culture and lifestyle through Kimchi is the great way to bring in to the world”.