It’s our birthday and we’re sharing our cake! Le Cordon Bleu turns 120 this year and we’re celebrating by sending out our celebration cakes to friends of Le Cordon Bleu and media.
Le Cordon Bleu Adelaide students making our 120th birthday cakes with Chef Jenni Key.
In the kitchen with Chef Jenni Key and students baking and decorating 120th birthday cakes for media and friends of Le Cordon Bleu.
Thank you everyone!
It’s very easy to identify a monkfish at first glance due to its great size and characteristic cone-shaped head, which tapers off into a long tail. An ...
This colourful mix combines the spiciness of white pepper and pink peppercorns with the lemony and herbaceous flavour of cardamom which lends a wonderful ...
Sel de Noel, or Christmas Salt, is a treat for the eyes as well as the tongue. A combination of Himalayan salt, wasabi sesame seeds and pink berries, this mix ...
Last 30th November, Le Cordon Bleu Paris students had the privilege of taking part in a reception celebrating Scotland's bank holidays, Saint Andrew's Day.
'Tis the season to spread the Christmas cheer with Le Cordon Bleu Australia's annual 2023 Christmas E-Magazine. Filled with alumni success stories, industry ...
This recipe from Le Cordon Bleu Paris features a delicious combination of a perfectly cooked egg with the rich flavours of Jerusalem artichoke, duck and ...
“Roulade” is a French word that literally means "rolled". This preparation is traditionally reserved for boneless meat. When properly cooked, the chicken is ...
In Scandinavia, Mead, or honey wine as it is also known, is often drunk warm with ginger biscuits during the winter months. We’ve paired these flavours with ...
Versatile, crisp, golden puff pastry filled with well-seasoned sausage mince. Sausage rolls are a great crowd pleaser so will be perfect as a buffet table ...
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