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.
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 ...
RM3000 tuition fees waiver for October 2020 intake for international students
Open House with Demonstration in September & October 2020
The world is gradually recovering normality after the difficult moments experienced due to the health crisis caused by COVID19. Consequently, Le Cordon Bleu ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
