Le Cordon Bleu Ottawa - Newsletter January 2024

André Cointreau, Le Cordon Bleu President, and Le Cordon Bleu team send their warmest wishes for 2024.

Winter Short Courses are now open for registrations!

Start your year off right by learning a new culinary skill! Taught by Le Cordon Bleu® world-renowned chefs in our hands-on kitchens, these courses offer something for everyone, from beginner to industry professional. Seats are limited, register now!

Register Here

Fine Dine Fridays with Le Cordon Bleu

Experience our 3-course dinner expertly curated by Le Cordon Bleu Ottawa Master Chefs and presented by our highly talented superior level cuisine students. Each week, indulge in a unique menu that promises to tantalize your taste buds.

Booking Times: 5:45pm | 6:15pm
Menu: Jan 26th | Feb 2nd | Feb 9th | Feb 23rd
Price: $99 + tax (excludes gratuities)

Reserve your table

Unleash Plant-based Culinary Creativity – April'24 Intake Open!

Discover the magic that unfolded in December at Le Cordon Bleu Ottawa's first-ever plant-based event! Our Diploma in Plant-based Culinary Arts focuses on crafting exquisite dishes solely from plants. It provides a creative repertoire of product knowledge, skills, and recipes to meet the growing demand for vegan, vegetarian, and plant-based options in restaurants and products. Admissions now open for the April’24 intake!

Know more


Chocolate Genoa Cake With Creamy Chocolate & Berries

Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious. Even better, each component is simple to make!

Learn the recipe

Discover Our Programmes

Grand Diplôme®
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Cuisine
Diploma
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Pastry
Diploma
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Boulangerie de Base
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Diploma in Culinary Management
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Plant-Based
Cuisine
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