A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
Our students have been itching to get back into their chef whites, having postponed their studies during lockdown.
Market Visit is an activity in the Professional Thai Cuisine programme. By taking the students to visit the local markets, this will allow the students to learn ...
When there is an abundance of fresh cherries we know summer is in full swing. Gentle poaching in merlot and arranging the fruit on top of an almond cream base ...
The riz au lait is made by slowly cooking rice with milk and sugar. Due to the scarcity of rice and sugar in the 14th Century, it was served only to society's ...
Discover the video of the pedagogical project Europain Lab 2020, an inspirational boulangerie concept created by Le Cordon Bleu students and boulangerie Chefs
Le Cordon Bleu London is pleased to announce that it will be reopening on Monday 6th July 2020. This is following the closure as part of the UK governments ...
Le Cordon Bleu Ottawa Is Opening on July 3rd
With fresh ingredients this seasonal recipe is as simple to make as it is delicious.
Le Cordon Bleu Ottawa's Chef-Instructor Nicolas Belorgey shares his "Strawberry Cranberry Barquette Memories" dessert recipe on the May-June 2020 edition of Le ...
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