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.

Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, ...

The greatest success for a teacher is seeing their former students grow and progress, in this case, in the world of gastronomy. Being part of the seed of that ...

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

“Alta cocina en tu mesa” consists of 45 recipes selected by Le Cordon Bleu and produced by the team of chefs from the Madrid headquarters

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 ...

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.