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
To mark the inauguration of the “Mexico 1900–1950” Exhibition at the Grand Palais, Le Cordon Bleu Paris welcomed two Mexican Chefs and a Mexican viticulturist: ...
We recently welcomed legendary baker, Paul Rhodes, into our state-of-the-art kitchens, to give a bakery demonstration to some very lucky guests.
Out of forty-five applications, only three finalists were choses to make it through the final round which will include a 4-hour cook off at our Le Cordon Bleu ...
This is the inaugural year for Le Cordon Bleu to collaborate with 2 of our most well known alumni Dato Fazley and Darren Chin where both their restaurants ...
This inaugural project have special significant to Sunway Le Cordon Bleu which not celebrates the more than 120 years legacy of the founding school in Paris but ...
Chef of Le Cordon Bleu cooked up a storm for the Musketeer of the Malaysian Squadron. The French Food Club had once again requested a dinner for their members ...
The Malaysia International Gastronomy Festival delivered a fun-filled epicurean weekend for all
Best wishes to all our graduates!!!
The Nordic Cookbook, by internationally acclaimed Swedish Chef Magnus Nilsson, will be published in October by Phaidon. He is also the author of the hugely ...
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