Chef Rodolphe Onno and Chef David Morris both authors of the recently launch recipe book “ A touch of French” had the opportunity to share with members of the public at several autograph sessions held in the Klang Valley on what inspired the recipes which they created in the book. Chefs demonstrated simple techniques used in the recipes at the sessions and Fans and book club members who were present also got to sample some dishes . Many bought and have their books signed by the authors. More of such sessions will be organised next year throughout Malaysia so that those passionate with French cooking Techniques will have an opportunity to learn from the authors in person.
We had the pleasure of hosting High Tea on Valentine's Day this term, while students and staff went above and beyond to offer a special valentine's pâtisserie ...
During the four-day SIRHA Europain trade fair, which ran from 21st to 24th January, our Boulangerie students not only had the opportunity to assist our Chefs ...
Valentine’s Day is the perfect opportunity to showcase your culinary skills and create a memorable dining experience for that special someone in your life. From ...
Montagud Editores, the main publishing house specialized in gastronomy and a benchmark for haute cuisine in Spain, held the 2nd Montagud Awards on January 28.
Celebrate Valentine's Day with a fantastic Crème Brûlée with Rose. It's a classic dessert which can be prepared in advance and really wows with the crunchy ...
Celebrate your love and treat your taste buds with Le Cordon Bleu Paris.
Le Cordon Bleu Madrid participated in the 2024 edition of Madrid Fusion: the international gastronomy congress that, in its XXII edition, reaffirms itself as ...
There are many things that remind Simon Ming of home, but slow braised beef shank is just one of them. To celebrate Lunar New Year, the Le Cordon Bleu Adelaide ...
The final of the 54th 'Taittinger' Culinary Prize took place at Le Cordon Bleu Paris institute on 30 January. The jury was presided by three Michelin-starred ...
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