This delicious cocktail was designed by Le Cordon Bleu New Zealand’s Bachelor of Culinary Arts Student & Master Mixologist, Akash Singh Chauhan. "Cloudy ...

Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...

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. ...

Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.

April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs ...

Bread holds no secrets for Le Cordon Bleu Bakery Chefs. They have chosen one of the classics of French bakery, country bread made with fermented dough

Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs.