Advent Day Eleven: Lobster Green Curry
This recipe from Le Cordon Bleu Korea combines the tender flesh and slightly sweet, salty and buttery flavour of lobster with this mild and fragrant green curry ...
Le Cordon Bleu London is pleased to announce the launch its new Diploma in Pâtisserie Innovation. This exciting programme is designed for experienced pastry chefs and students to further their studies in the art of pâtisserie with an emphasis on health.
Read more
This recipe from Le Cordon Bleu Korea combines the tender flesh and slightly sweet, salty and buttery flavour of lobster with this mild and fragrant green curry ...
This combination of citrus fruit notes from the Timut berry and the acidity of the raspberry brings originality and subtlety into dishes of red meat, duck and ...
It’s very easy to identify a monkfish at first glance due to its great size and characteristic cone-shaped head, which tapers off into a long tail. An ...
This colourful mix combines the spiciness of white pepper and pink peppercorns with the lemony and herbaceous flavour of cardamom which lends a wonderful ...
Sel de Noel, or Christmas Salt, is a treat for the eyes as well as the tongue. A combination of Himalayan salt, wasabi sesame seeds and pink berries, this mix ...
This recipe from Le Cordon Bleu Paris features a delicious combination of a perfectly cooked egg with the rich flavours of Jerusalem artichoke, duck and ...
“Roulade” is a French word that literally means "rolled". This preparation is traditionally reserved for boneless meat. When properly cooked, the chicken is ...
In Scandinavia, Mead, or honey wine as it is also known, is often drunk warm with ginger biscuits during the winter months. We’ve paired these flavours with ...
Versatile, crisp, golden puff pastry filled with well-seasoned sausage mince. Sausage rolls are a great crowd pleaser so will be perfect as a buffet table ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.