Interview with Jean-François Gagne: Impact of Covid-19 on the hospitality industry
Jean-François Gagne takes a critical look at the situation surrounding the unprecedented crisis facing hospitality industry professionals. What impact is ...
The Many Flavours of Le Cordon Bleu
Jean-François Gagne takes a critical look at the situation surrounding the unprecedented crisis facing hospitality industry professionals. What impact is ...
Florence Lesage, women pastry Chef at The Westin Paris Vendôme hotel shares her recipe of Mini Tropezians Vanilla.
A variation on the classic ratatouille recipe, this elegantly presented dish from Provence is sure to impress guests at a dinner party.
Whip up this quick and easy classic which is also often used as a test of a true chef. A traditional French rolled omelette has no colour - meaning no hint of ...
These cheese soufflés are simple to make – it’s the large soufflés that are most tricky because it is difficult to judge whether they are cooked or not. – so ...
Mother’s Day is a great excuse to show your mum how much you appreciate her, and what better than a delicious homemade treat?
At Le Cordon Bleu, we are closely monitoring the spread of COVID-19 and have issued regular communications to our teams on what precautions should be taken to ...
Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and ...
Author and organizer of workshops on food and wine, Demet Güzey attended the HEG programme in 2014. She tells us how HEG sowed seeds of change in her life.
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