“Alta Cocina en tu mesa”, Learn to cook at the hands of the chefs of Le Cordon Bleu
“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
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The Many Flavours of Le Cordon Bleu
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“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
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce that the graduation ceremony for the ...
On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students 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 ...
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.
Come and meet Chef Napat Sriwarom, Le Cordon Bleu’s Alumni Chef in Pâtisserie.
Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.
Le Cordon Bleu was delighted to host a cocktail party, in the premises of the new Paris Institute on 1 September, rounding off Ambassadors’ Week. During the ...
Our Le Cordon Bleu representatives will be hosting open days in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our team. You ...
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...
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