Editions Larousse and Le Cordon Bleu have once again pooled their knowledge and are delighted to announce the launch of the new 'Petit Larousse Chocolat' Collector's edition on September 22, 2015. This new book, which is dedicated to chocolate in all its shapes and forms, contains 170 illustrated recipes and includes 11 new illustrated recipes, 23 new photos and 1 chapter entirely dedicated to 17 techniques in chocolate decoration.
This book is a real chocolate bible with 170 chocolate based recipes to suit all tastes from beginners to connoisseurs.
The graduation ceremony of Le Cordon Bleu Paris students took place on August 28, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. On this special day, Le Cordon Bleu was honored to welcome Chef Denis Rippa as class patron.