Advent Day Sixteen: Speculoos Finger
The mouillette is a savoury traditional French starter. It has been revisited in this recipe to bring Christmas with originality. It is made with speculoos, a ...
 |
 |
 |
From Lagos to Abuja and then on to Abidjan, Chef Fabrice Danniel, Vice-Director of Culinary Arts and Head of the Pastry Department at Le Cordon Bleu Paris, recently travelled to Nigeria and Ivory Coast for a series of pastry demonstrations and masterclasses.
Throughout the visit, students, professionals and pastry enthusiasts had the opportunity to discover different chocolate techniques and see how chocolates are moulded. Each event offered a chance not only to share technical expertise, but also to discuss careers, individual journeys and the passion driving the region’s future culinary talent.
Chef Fabrice Danniel was joined by two Le Cordon Bleu alumni, Chef Tilly and Chef Nelly Anekore. Their presence brought a very tangible dimension to these events, highlighting the variety of paths available after culinary training and the strong connections created through the Le Cordon Bleu network.
Pastry is a universal language. It brings people together, sparks emotion and creates memories that travel far beyond borders. In both Nigeria and Ivory Coast, every step was marked by curiosity, enthusiasm and a genuine pleasure in sharing knowledge.
This tour would not have had the same impact without the support of our local partners and teams, particularly Miele Nigeria by Aplus Appliances Ltd. and Red Dish Chronicles Culinary School, whose warm welcome and enthusiasm accompanied every stage of the journey. These exchanges reflect the spirit of learning and sharing championed by Le Cordon Bleu Paris, while paving the way for new connections with the region’s culinary talent.
What if your journey started here?
Discover Le Cordon Bleu programmes and find the one that best matches your ambitions.
Le Cordon Bleu x Miele Nigeria
The mouillette is a savoury traditional French starter. It has been revisited in this recipe to bring Christmas with originality. It is made with speculoos, a ...
Meals involving roasted meats are never quite the same without crisp, golden roast potatoes. Even the simplest ingredients—olive oil, rosemary or salt—will ...
A smoky, spicy and peppery salt that would especially complement a salmon steak but could easily pair very well with eggs and grilled meats or vegetables.
Crazy Salt contains a delicious combination of sea salt and spices, providing an all in one seasoning to sprinkle over your dishes. Use it to season everything ...
Le Cordon Bleu Madrid offered a masterclass for the full benefit of the Mary's Meals Spain Foundation, an organization whose aim is to obtain grants and ...
Paella rice with Carabinero prawns is a classic Spanish cuisine dish, specifically originating from the Mediterranean region of Valencia. This dish pairs rice ...
This recipe from Le Cordon Bleu Korea combines the tender flesh and slightly sweet, salty and buttery flavour of lobster with this mild and fragrant green curry ...
This combination of citrus fruit notes from the Timut berry and the acidity of the raspberry brings originality and subtlety into dishes of red meat, duck and ...
It’s very easy to identify a monkfish at first glance due to its great size and characteristic cone-shaped head, which tapers off into a long tail. An ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.