Learn how to make Mignon with mashed purple potatoes and tuile de pain with Le Cordon Bleu. An exclusive recipe from our Head Chef João Paulo!
On the 3rd and the 4th of March Le Cordon Bleu Rio de Janeiro joined Rio de Janeiro's Carnival at Marquês de Sapucaí at the booth QUEM - O Globo with an amazing ...
Studying at Le Cordon Bleu has always been my dream! It is a professional and personal achievement, evolving the challenge of graduating from the most ...
On December 20, the International Institute of Culinary Arts Le Cordon Bleu São Paulo graduated its first generation of students from Brazil. Students received ...
Christmas would not be Christmas without cod, right? Therefore you can find the recipe bellow for our version of cod confit in sous vide by Chef João Paulo ...
The traditional French bûche de noël is a sponge roulade cake filled & iced with buttercream modeled as a tree log.The bûche is typically decorated with ...
My grandmother was an excellent cook and I learned how to cook with her. When I was ten, I waited every Sunday to see the recipes that came in the newspaper or ...
The Burgundy region of France is famous for its fine wines. Dishes ‘à la Bourguignonne’ generally include a sauce made of red wine and a garnish of small ...
Do not miss the launch of the book "Saveurs de France", authored by the renowned French Chef David Jobert, in partnership with Dominique Boyer, an academic and ...
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