Le Cordon Bleu will be at the Frankfurt Book Fair, from 11th to 15th October 2017. The Le Cordon Bleu booth is located in the Gourmet Gallery (Hall 3.1) Stand ...

New book! The history of the truffle, with stunning photographs and new recipes by leading Chefs

On 11 August 2017, we accompanied our beekeeper, Charlotte Dumas, and Chef Groult, Assistant Culinary Arts Director and Head of the Cuisine Department, during ...

Discover the winners of the first ever 2017 Alumni Awards. The competition took place on 18 September, 2017, during the annual alumni gala in Paris.

This month Le Cordon Bleu Chefs make eclairs, a classic from the French pastry repertoire. The Chefs have combined the sweetness of the raspberry with the ...

Two new oenology workshops which are open to the general public: Evening Wine Tastings and an Intensive Wine Course.

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 ...

Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...

Le Cordon Bleu Paris institute presents the documentary film ‘A la recherche des Femmes Chefs’ (The Goddesses of Food) by Vérane Frédiani who travelled to the ...

Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...