Antonio Buono is the overall winner of the French final of the S.PELLEGRINO® YOUNG CHEF 2018 competition and will represent France, alongside Frédéric Anton, at ...

Discover the winners of the first ever 2017 Alumni Awards. The competition took place on 18 September, 2017, during the annual alumni gala in Paris.

This month Le Cordon Bleu Chefs make eclairs, a classic from the French pastry repertoire. The Chefs have combined the sweetness of the raspberry with the ...

The final episode of the fourth edition of MasterChef Brasil took place on August 22, 2017. Michele Crispim was crowned the first-place winner of this popular ...

Soyoun Park fell in love with French pastry 12 years ago during a trip to France. Since then, she decided to dedicate herself to teaching and began her career ...

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 ...

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

Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...

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”.

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 ...