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 ...
Le Cordon Bleu Madrid continues with its annual program of complementary masterclasses,on this occasion by the hand of Pedro Manuel Pérez Juan from the Consejo Regulador de la Denominación de Origen Protegida Azafrán de La Mancha Foundation.
The students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass where Pedro explained the origin, uses, and applications of this spice in strands. Obtained from roasting its stigmas, it has unique characteristics due to its close link with the natural, human, and cultural factors of the geographical area of La Mancha.
The attendees learned about the potential organoleptic effects of saffron which, in food. It can be different depending on the variables used in its preparation, and how some attributes can be enhanced over others by handling the spice under different conditions.
An interesting masterclass, held within the framework of the cycle of complementary training activities for the Institute´s community OffTheMenu.
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 ...
Our "Sakes and Desserts" #FueraDeCarta event took us on a sensory journey through the aromas and flavors of Japan. Together with Noelia Tomoshige, creator of ...
We welcomed part of the Club de Rugby Liceo Francés team to the kitchens of Le Cordon Bleu Madrid, where they took part in a very special “training session” ...
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