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 ...

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 ...

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 ...

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 ...

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 ...

The educational initiative of ENGIE group, "J’apprends l’Energie", awarded the winners of the "Une Toque à la Cantoche" competition at the Bastille Opera House ...