Chef Rebecca Disini, Le Cordon Bleu Ateneo de Manila's Commencement Speaker at the 1st Recognition Program on September 10, 2022. Chef Rebecca Disini is ...

A scrumptious mix of sugary flavors, the Panna Cotta has its origins from Italy. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...

Tagliatelle is described as a long, ribbon-like pasta that suits thick dressings. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...

Prepared by Chef Thierry Le Baut, Technical Director, Le Cordon Bleu Ateneo's Italian recipe series starts off with Italy's famous risotto. Recreate a ...

The riz au lait is made by slowly cooking rice with milk and sugar. Due to the scarcity of rice and sugar in the 14th Century, it was served only to society's ...

A mousse, the French word for "foam", is defined as a dessert that bears a creamy, yet light and foam-like texture. With a recipe by Chef Thierry Le Baut, ...

The Floating Island: a typical French bistro dessert - easy to make yet still full of flavor. With a recipe prepared by Chef Thierry Le Baut, Technical ...

The final recipe for the chocolate series are richly-flavored Armagnac truffles. Prepared by Chef Thierry Le Baut, Technical Director, these morsels of dark ...

Deepen your understanding of culture and history by creating a French confection. Prepared by Chef Thierry Le Baut, Technical Director, traditional French ...