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 delicious....

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 share...

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 four...

recipe extracted from the book 'L'École de la Pâtisserie' by Larousse and Le Cordon Bleu. 100 recipes and chefs tips

Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish....

During the 2017 Fête de la Gastronomie, Le Cordon Bleu Paris will present a round table to illustrate the theme “Products from the city centre”.

Lizzie, Christophe and Diogo all studied at Le Cordon Bleu Paris decided to pool their skills to launch Dili Gastronomy: a private dining concept which provides customers...

Chef Sinden joined Le Cordon Bleu Paris team of Chef Instructors in 2016, following a career in a variety of establishments. Today, he gets a real sense of satisfaction...

In 2016 Christoph Eckert originally from Germany won the 2016 Jeunes Chefs Rôtisseurs Competition. He came to Le Cordon Bleu Paris to study pastry. We met him for...