From Paris to Lima: French Boulangerie Travels with Chef Frédéric Hoël
To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French ...
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.
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To mark the presentation of Le Cordon Bleu Peru’s new Boulangerie Diploma, Chef Frédéric Hoël travelled to Lima to share his expertise and knowhow of French ...
Learning the techniques is an essential first step. Putting them into practice every day takes the experience even further. With the Internship Pathway, ...
Le Cordon Bleu Launches Landmark Seven-Volume Culinary Encyclopaedia with Phaidon
Le Cordon Bleu with Phaidon announce the publication of Le Cordon Bleu Culinary Arts School, an exceptional seven-volume collection that brings the expertise of ...
Made from fresh summer raspberries, this vibrantly-coloured raspberry sorbet is the ideal dessert for days when it's too hot to turn on the oven.
Fifty years after the Judgement of Paris, Old World, New Roots brought French and Virginian wines together for a blind tasting at Le Cordon Bleu ...
Le Cordon Bleu London is delighted to announce the 32 semi-finalists for the Scholarship 2026.
We are delighted to share the news that the winner of this year’s prestigious UKSA/Gerard Basset Award is Matthieu Longuere MS, Wine Development Manager for Le ...
The graduation ceremony for our Art, Science and Wine Management students took place on July 3. Congratulations to all graduates on their well-deserved success!
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