Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...

Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...

Le Cordon Bleu Madrid has recently received from the hands of the Spanish Federation of Hospitality and Catering (FEHR) the recognition that makes it a member ...

Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

André Cointreau, president of Le Cordon Bleu International and a partner at Francisco de Vitoria University, visited our headquarters with a Chinese delegation ...

For all our students and alumni to learn to prepare dishes adapted to different allergies and intolerances, and have the resources to offer alternatives in ...

In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le ...

Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.

Cleaning and filleting a fish is something any aspiring chef needs to know. Once perfected, you can use this technique to fillet any round fish with ease.