These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.

Yesterday evening, Signatures Restaurant hosted the first of two evenings with award winning NYC guest-chef Jungsik Yim, as he prepared his ‘New Korean style ...

Malaysian Christopher Toh took up the Le Cordon Bleu Adelaide degree knowing it would help advance his career, taking him from cuisine and into the business ...

In 2009 Thomas completed his Diplôme de Cuisine, mastering classical French cuisine and pastry techniques. Born into the culinary world – he loved being in the ...

Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.

Le Cordon Bleu was delighted to host a cocktail party, in the premises of the new Paris Institute on 1 September, rounding off Ambassadors’ Week. During the ...