Chef Mathieu Pacaud, a partner of Le Cordon Bleu Paris institute, regularly welcomes and trains the school’s students. We visited the Divellec and Hexagone ...

#GoodFrance On Tuesday March 21, 2017, Le Cordon Bleu takes part in the Goût de France event, a global gastronomic stage, organized by the French Ministry of ...

Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...

For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...

People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...

Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.

People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...

Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...

In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...