Culinary Tourism, a growing trend
Some travel to take in the sights, or to raid the shops and markets, while others travel in pursuit of indulging in unique cuisine in foreign lands. Culinary ...
Season's Greetings!
André Cointreau, Le Cordon Bleu President, and Le Cordon Bleu team send their warmest wishes for the 2025 festive season.
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Some travel to take in the sights, or to raid the shops and markets, while others travel in pursuit of indulging in unique cuisine in foreign lands. Culinary ...
A Dinner in honour hosted by HE MR Christophe Penot, the Ambassador of France to Malaysia and Mrs Yukimi during the last visit of our President and CEO Mr Andre ...
A graduate of the Le Cordon Bleu Adelaide class of ’07, Myles Carr is now Franchise Operations Manager - NSW for AccorHotels, looking after 26 hotels across the ...
Bordier butter, a butter from Britanny with originals flavours attract many great chefs and lovers of fine food.
On 19 July, 2016, the Alliance française Foundation organised a seminar for the 43 general managers of Alliances françaises around the globe, whose main aim was ...
Learn more about Chef Groult, MOF Assistant Culinary Arts Director, Head of the Cuisine Department at Le Cordon Bleu Paris throug an interview.
It has been wonderful to see so many chefs and students on the rooftop during the last month. Even though the weather hasn’t been fantastic, the plants have ...
Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...
On July 16th we had the opportunity to receive in our Institute to the Association of Spouse of Diplomats AC to participate in a demo class!
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