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 ...

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 ...

Opening soon to new students and foodies, Le Cordon Bleu will locate in brand new hotel BURJ on BAY®, at Tabarja – Kfaryassine, North of Beirut.

Soon we will find among our stoves some of the most outstanding chefs of the current gastronomic scene.