During his unprecedented visit to France for the launch of his book, Brae, the Australian gastronomy prodigy will give a unique conference on the hyper-local ...

Le Cordon Bleu Paris institute Chefs suggest reinventing the eternal lemon meringue tart with grapefruit and meringue.

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

Opening soon to new students and foodies, Le Cordon Bleu will locate in brand new hotel BURJ on BAY®, at Tabarja – Kfaryassine, North of Beirut.

Our chefs are sharing another technique with you - how to fold puff pastry with a single turn. Puff pastry is a versatile product, that once mastered can open ...

Le Cordon Bleu institute celebrates the end of French Language and Francophonie Week and, for the first time, welcomes H.E Mrs. Michaëlle Jean, General ...

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 & ...

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 ...

Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...