Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.

The Wine and Management Programme students, told us what they liked best about their Diploma.

Juliette Ju became a food stylist when she worked with William Ledeuil, chef of the restaurent Ze Kitchen Galerie

Friday, 18 Novembre, 2016 took place the graduation ceremony for the students in culinary arts. Discover the pictures of the event and the class patron

With more than 800m² under cultivation, the vegetable roof garden of the new Le Cordon Bleu Paris institute is the ideal home for beehives. It also provides a ...

Chef Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a ...

From 24 to 28 October 2016, Pastry Chef Jean Barcha, winner of the 2016 Horeca Beirut competition accompanied the Le Cordon Bleu Chefs here. While here, we ...

Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its yearly series of conferences on ...

This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...

South Australian Premier, Hon. Jay Weatherill, paid Le Cordon Bleu Paris a visit. As it happened, the winner of this award, Ben Simon, was in Paris at the same ...