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.

Celebrity Alumni from Malaysia Dato' Fazley Yaakob have been invited as a VIP speaker in Sydney in conjunction with Malaysia Day celebrations organised by ...

One of our last pastry lessons for our graduating Pastry Students allows them to create any pastry items according to a specific theme. Their 6 hours of work ...

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.