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.
This recipe from Le Cordon Bleu Brazil is full of lively and tangy flavours. The warming blend of coriander, white sesame, garlic, cumin and fenugreek in the ...
Savour the season’s sweetest moments with this Danish Christmas wreath from Le Cordon Bleu Sydney, where the warmth of ginger dances with the exotic flavours of ...
This warming and flavoursome coconut milk soup from Le Cordon Bleu Dusit is prepared by infusing spiced oil with a Thai spice mix, then simmering chicken stock ...
In this dish the cod fillet plays centre stage and is complemented by herby gnocchi, a classically made sauce, clams and samphire. The cod is cured prior to pan ...
Elevate your Christmas feast with this festive chargrilled spatchcock from Le Cordon Bleu Sydney, marinated in a BBQ mix that’s bursting with flavours of ...
Last Tuesday 28th was a day of great celebrations for Spanish gastronomy. Our alumni and second classified in the IX Edition of the Premio Promesas de la alta ...
The word Zaatar (aka Zatar or Za’tar) refers to wild thyme herbs that grow in Lebanese and Middle Eastern wilderness. It is also used to refer to the herbal ...
Here is a quick and easy dish to prepare from Le Cordon Bleu New Zealand, which comes in many forms and can be festive depending on the filling ingredients. The ...
On Friday 15th December 2023, Le Cordon Bleu London welcomed graduating students to a ceremony at the Hurlingham Club in West London.
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