Do not miss the launch of the book "Saveurs de France", authored by the renowned French Chef David Jobert, in partnership with Dominique Boyer, an academic and ...
Our Superior cuisine class pulled off an opulent 5-course menu of foie, seared tuna, and lamb in their pop-up restaurant earlier this month. They delighted a ...
Paris, novembre 2018 – Le Cordon Bleu, premier réseau mondial d’instituts d’arts culinaires et de management hôtelier, est ravi de vous annoncer sa présence au ...
