Recipes

Our Head Pâtisserie Chef Julie Walsh has recreated a classic chocolate mousse, using less fattening ingredients for the more health-conscious festive cook. ...

A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.

Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.

The sweetness of the beetroots in this dish complements the creamy tanginess of the goat’s cheese perfectly. The addition of a walnut based dressing and frosted ...

Why not entice your friends and family with these classic French treats. Filled with a choice of chocolate and raspberry, hazelnut and chocolate, or white ...

Thrill your party guests with these savoury chouxs and a choice of three delicious fillings – creamy smoked salmon, earthy mushrooms enhanced with truffle oil, ...

This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...

Le Cordon Bleu Chefs surprise you with an original recipe to celebrate the International Chef's Day: Coffee fusion

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 ...