Exclusive Norwegian cod masterclass with Pascal Aussignac
In our most recent Masterclass, in partnership with Great British Chefs, Master Chef Colin Westal teamed up with Chef Pascal Aussignac to bring in autumn in ...
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.
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In our most recent Masterclass, in partnership with Great British Chefs, Master Chef Colin Westal teamed up with Chef Pascal Aussignac to bring in autumn in ...
L’École de la pâtisserie by Le Cordon Bleu® institute is a benchmark book which contains 100 TESTED, ILLUSTRATED AND FAIL-SAFE RECIPES. Alongside every recipe ...
This Norwegian cod recipe is all about Nordic flavours and techniques. With the cod at its most seductive pan-fried, the accompanying vegetables embrace the ...
Le Cordon Bleu London’s students travelled to the south coast of England to do some foraging in Seven Sisters Country Park.
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.
The international final of the Jeunes Chefs Rôtisseurs competition will take place on 30 September 2016 in Manchester, the United Kingdom.
Pop-up dining has taken the foodie world by storm and Le Cordon Bleu London, in partnership with Grub Club, hosted the pop-up of all pop-ups right here in our ...
In celebration of Urban Food Fortnight, we are exploring what the changing seasons means for life on our rooftop garden.
During September and October, Café Le Cordon Bleu’s customers will be given the opportunity to add a small donation to their bill in order to support the ...
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