A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
Le Cordon Bleu Australia was delighted to celebrate Bastille Day at the beautiful Seppeltsfield Estate located in the world renowned Barossa wine region ...
Some travel to take in the sights, or to raid the shops and markets, while others travel in pursuit of indulging in unique cuisine in foreign lands. Culinary ...
A Dinner in honour hosted by HE MR Christophe Penot, the Ambassador of France to Malaysia and Mrs Yukimi during the last visit of our President and CEO Mr Andre ...
A graduate of the Le Cordon Bleu Adelaide class of ’07, Myles Carr is now Franchise Operations Manager - NSW for AccorHotels, looking after 26 hotels across the ...
Bordier butter, a butter from Britanny with originals flavours attract many great chefs and lovers of fine food.
Learn more about Chef Groult, MOF Assistant Culinary Arts Director, Head of the Cuisine Department at Le Cordon Bleu Paris throug an interview.
On 19 July, 2016, the Alliance française Foundation organised a seminar for the 43 general managers of Alliances françaises around the globe, whose main aim was ...
It has been wonderful to see so many chefs and students on the rooftop during the last month. Even though the weather hasn’t been fantastic, the plants have ...
Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...
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