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.
Le Cordon Bleu Ottawa Culinary Arts Institute (LCB) was named North America’s Best Culinary Training Institution by the World Culinary Awards last night at the ...
Sauces are an important component in any meal, especially at the Christmas table, and yet are so often treated as an afterthought. It’s hard to picture the ...
Le Cordon Bleu is proud of its international network of inspiring graduates. At every opportunity we celebrate the achievements of our alumni, and here we share ...
This season we're spreading the joy with Le Cordon Bleu Australia's inaugural Christmas e-Magazine. Joyeux Noël!
The votes are in! Le Cordon Bleu Australia is thrilled to announce it has been named Oceania’s Best Culinary Training Institution in the 3rd annual World ...
Le Cordon Bleu Istanbul opened a stylish window to gastronomy on its 10th year anniversary
Our Le Cordon Bleu team have designed these cake toppers as a fun activity for the family.
Le Cordon Bleu are delighted to share a festive discount offer from Le Cordon Bleu Online Learning.
The baguette, one of the symbols of French gastronomy, has secured its place on Unesco’s Intangible Cultural Heritage list! Le Cordon Bleu Paris institute is ...
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