Le Cordon Bleu - Newsletter July 2022
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Chocolate Showpiece created by Le Cordon Bleu Master Chef

world chocolate day

Happy World Chocolate Day!

Why do we celebrate world chocolate Day? Chocolate is one of the favourites and the most eaten confectionery in the world. With a long history in its origins,  the chocolate we eat today are much sweeter compared to what we had centuries ago.

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3 course dinner T3 2022

3-Course Dinner- presented by
our superior cuisine students

Our superior cuisine students' crafted dinners goes PUBLIC for the very first time. For 12 nights in the month of August and September. Anyone may savour a  3-course French Styled dinner at Espace Andre Cointreau for a mere RM70 per person. 

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ICE CREAM WORKSHOP

Ice Cream & Sorbet Laboratory Workshop

This is one of the most popular laboratory workshops that we had conducted. Thanks to Bravo who had loan us the ice cream making machine so that Chef Sarju Ranavaya was able to guide the class through using several techniques to make many flavours of sorbet and ice cream.

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Programmes offered in
Le Cordon Bleu Malaysia

cuisine

Diplôme de Cuisine

Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.

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Diplôme de Pâtisserie

Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

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Diplôme de Boulangerie

Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods

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