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 delicious....

Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to share...

Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish....

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.

Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an animated...

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 Cordon...

Bonjour France 2017

LE CORDON BLEU ALUMNI WILL BE PARTICIPATING AT "LE Marché de France" AT THE GARDENS OF ALLIANCE FRANCAISE KUALA LUMPUR ON 20 MAY

Mother’s Day ( 14 May 2017) and Father’s Day ( 18 June 2017) are important dates for all. Le Cordon Bleu chefs had design and will be conducting 3 workshops where...