A variation on the classic ratatouille recipe, this elegantly presented dish from Provence is sure to impress guests at a dinner party.

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 ...

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 ...

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.

While celebrating 125 years of excellence in teaching around the world, Le Cordon Bleu is launching two global competitions dedicated to aspiring culinary ...

Le Cordon Bleu Paris institute launches a series of “Science and Culinary Arts” conferences hosted by Hervé This and Chef Eric Briffard

In order to mark its 125th anniversary and to further develop its graduate network through the alumni association, Le Cordon Bleu Paris is delighted to announce ...