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 ...

The second installment of the online recipe series features French chocolates. Prepared by Chef Thierry Le Baut, Technical Director, Muscadine Truffles consist ...

As the competition carries on, the semi-finals enjoys a new format to enable all to participate. Le Cordon Bleu has decided to move the semi-final to an online ...

Le Cordon Bleu Ateneo de Manila held the first day of classes for the pioneer batch of its Diplome de Cuisine (Cuisine Diploma) program last January 8, 2020, in ...

While celebrating 125 years of excellence in teaching around the world, Le Cordon Bleu is launching two global competitions dedicated to aspiring culinary ...