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.
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 ...
The salt marshes in Guérande, Brittany, have been a source of industry since Roman times. A new generation of salt farmers still use the traditional methods to ...
Le Cordon Bleu are delighted bring you the first recipe in our Advent Calendar series. This recipe for grilled beef striploin with chimichurri sauce and potato ...
Le Cordon Bleu London are pleased to announce a Christmas treat worth £500 for new applicants to diploma and certificate level programmes starting in Term 1 and ...
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