The graduation ceremonies were held at the Ritz-Carlton Tokyo on June 27th and the Kobe Portopia Hotel on June 25th.
On these two nights, we marked the achievements of our graduates who have completed and passed the pastry, bakery, and cuisine diploma programmes.
The graduates shared moments of both laughter and tears throughout their studies at Le Cordon Bleu Japan, and now they are celebrating their accomplishment with relief, smiles and cheers.
Le Cordon Bleu offer you a recipe Bittersweet glazed duck breast, crispy polenta, rhubarb. An association of sweet and sharp flavours.
In February 2016, Le Cordon Bleu hosted in collaboration with Gekkeikan, a long-standing Japanese sake producer, the very first sake brewery excursion in ...
On Thursday 14th April 2016, we welcomed Caviar Perle Noire, a premium caviar produced in the renowned Périgord Noir, South West France for an exclusive ...
If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...
We teamed up with Great Italian Chefs to host an exclusive cooking event on coffee with Michelin-starred Chef Roberto Petza and Master Chef Nicolas Houchet.
Our Le Cordon Bleu representatives will be attending the education exhibitions in Singapore. To learn more about Le Cordon Bleu and the programs on offer, come ...
Le Cordon Bleu Australia is a proud sponsor of La Chaîne des Rôtisseurs, an ancient guild with its origins in medieval France, the purpose of which, then as ...
Our newest institute the Le Cordon Bleu Perth Institute launched with grand style on 27th April with an official ribbon cutting and plaque unveil. Premier of ...
Le Petit Larousse du chocolat by Le Cordon Bleu and Larousse a contenders for the 2016 Gourmand World Cookbook Awards, best book prize in Chocolate category.
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