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To welcome the year of the rooster for Lunar New Year on 28th January, the team of Le Cordon Bleu Chefs propose an original and tasty recipe.
Recipe orange chocolate lollypops from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions
This modern take on the classic yule log is made with a soft chocolate genoise sponge, rolled with a rich cherry compote and chocolate ganache.The beautiful ...
Our Head Pâtisserie Chef Julie Walsh has recreated a classic chocolate mousse, using less fattening ingredients for the more health-conscious festive cook. ...
French cuisine chefs of Le Cordon Bleu Dusit have prepared special recipes using NIL fish in honour of His Majesty King Bhumibol the Great - much loved Monarch ...
Thai Cuisine Chef of Le Cordon Bleu Dusit has prepared special recipe using NIL fish in honour of His Majesty King Bhumibol the Great - much loved Monarch of ...
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.
The sweetness of the beetroots in this dish complements the creamy tanginess of the goat’s cheese perfectly. The addition of a walnut based dressing and frosted ...
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