Brasserie Le Cordon Bleu is our restaurant where our students get practical experience in a real restaurant environment, all under the expert guidance of their chef lecturers. In the kitchen we have students from the Diplôme de Cuisine who are studying towards the completion of their Intermediate or Superior Certificate.
Tues 17th & Wed 18th November Lunch
Fri 20th & Sat 21st November Lunch
Tues 17th & Wed 18th November Dinner
Fri 20th & Sat 21st November Dinner
Le Cordon Bleu Dusit were delighted to organize a special demonstration “Gallette des Rois” performed by Chef Willy Daurade, our Assistant to Technical Director ...
Welcoming the student by their first out-campus visit! Kuala Lumpur most renowned wet market @ Chow Kit. Students of January intake 2017 Pastry & Cuisine Lvl 1 ...
Last week Le Cordon Bleu London spent two days at Whole Foods Market on High Street Kensington between 13th and 14th of January, where we showcased our Master ...
You are invited to a demonstration of Molecular Gastronomy by Christophe Lavelle at Le Cordon Bleu Sydney on 13th Feburuary 2017.
Chef Philippe Groult, MOF, gave a workshop on the theme of Chilean blueberries. On the menu: braised spring onions with Chilean blueberry juice, grilled duck ...
Le Cordon Bleu Australia will be attending The De Lish Dessert, Coffee & Gourmet Food Expo at Crown Perth on Sunday 22 January 2017.
An invitation to join a cooking demonstration with Le Cordon Bleu alumni chef Napat Sriwarom.
Congratulations to everyone who graduated on the 16th of December, 2016. Click through to view the pictures from the event in our gallery.
We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...
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