Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...
For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.
I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.
In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...
In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...
This scholarship will help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. Hautes Études du Goût is a 2-week programme, ...
The Chefs from Le Cordon Bleu wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Be seduced by the tasty ...
Le Cordon Bleu has partnered with Birkbeck, University of London, to deliver a new Bachelor of Business Administration in Culinary Industry Management.
Second in the series of videos where our Chefs share some classic French techniques, we show you how to make French-style macaronage for macarons.
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