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Le Cordon Bleu to open in Brazil in 2017
The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. ...
Le Cordon Bleu Dusit alumna Vicky Lau, Chef and owner of Tate Dining Room in Hong Kong, has been named Veuve Clicquot Asia’s Best Female Chef.
Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.
22 expert judges have gathered for the 16th annual Australian Grand Dairy Awards with Le Cordon Bleu Sydney Head Chef Andre Sandison one of the esteemed judges. With...
Recently our Adelaide Bachelor of Business (International Restaurant Management) students were entertained and informed on an industry workshop day out to visit some...
This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October 20th...
Le Cordon Bleu is proud to be hosting a special presentation of the Le Cordon Bleu Master of Gastronomic Tourism program - an online postgraduate degree from Le Cordon...
The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program.
Chantilly cream, a big favorite with desserts lovers, is extremely simple to prepare. Here are few images to help you make it at home.
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