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.
On Monday, 5th December, Le Cordon Bleu Melbourne hosted a culinary event for our education agents as a gesture of appreciation for their support over the past ...
Thai Cuisine Chef of Le Cordon Bleu Dusit has prepared special recipe using NIL fish in honour of His Majesty King Bhumibol the Great - much loved Monarch of ...
French cuisine chefs of Le Cordon Bleu Dusit have prepared special recipes using NIL fish in honour of His Majesty King Bhumibol the Great - much loved Monarch ...
To celebrate the festive season, we're giving you the chance to win some exclusive Le Cordon Bleu prizes every week in the run up to Christmas. The final ...
Congratulations to Alice Gordon who asked 'when making Moules marinière, do the finely chopped shallots get cooked separately first?' Chef Colin Westal, who ...
After many years in United-States, Chef Mahut decided to consecrate to education, that is how he integrated Le Cordon Bleu Paris team in 2013
Come to visit us for the talk and open cooking demonstration
The first weekend of December saw two of our Master Chefs heading north along both coasts of the Peninsula to conduct demonstrations to enthusiastic school ...
A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
