Our Superior Pastry students put on Tokyo’s very first Salon de Pâtisserie event last month, unveiling a dazzling spread of mini cakes, chocolate bonbons, and ...

April 2019 – Le Cordon Bleu and the University Ateneo de Manila partner to make a unique contribution to the local tourism and hospitality industry

Le Cordon Bleu Advanced Studies in Taste (HEG) program focuses on the various aspects of food and taste. To better understand this unique program, which will ...

Chef and culinary concepts creator, Bogdan Alexandrescu attended the HEG programme in 2018. He explains how his work benefited from it.

Students at Le Cordon Bleu Japan had a great time discovering a different side of sake through pairings of the rice liquor with a selection of delicious cheeses ...

Guests left inspired and satiated from the dishes served in this term’s student pop-up restaurant event. Menu items included seared scallops, guinea fowl, and a ...

In February this year, Kobe School held the first “Dîner Gourmand” event, consisting of a restaurant menu prepared by the French Cuisine superior class ...

Paris, 13 March 2019 – In March, Le Cordon Bleu, the leading global network of culinary arts and hospitality management Institutes, will take part in the ...

March 2019 – Each year, World’s 50 Best Restaurants’ panel of culinary experts awards the "elit Vodka Asia’s Best Female Chef" to female chefs whose passion, ...

February 2019 - Ever since its creation in 2004, Le Cordon Bleu Advanced Studies in Taste (HEG) programme has had the unwavering support of Reims ...

Celebrate Valentines Day with this coconut macaron recipe from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions

Le Cordon Bleu Chefs share a delicious Christmas inspired praline and lemon Yule log recipe.