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.

You are welcome to come by to our open cooking demonstration....

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

Both authors of recently launch recipe book “A touch of French” had the opportunity to share with members of the public at several autograph sessions held in ...

Embrace yourself!!! Too long awaited moment is here. Act fast to grab the seat.