From Michelin-stardom to culinary education, Chef Briffard shares his story
Eric Briffard, a Michelin-starred chef, tells us about his career, his first steps in cuisine and his most beautiful memory: his title of One of the Best ...
Eric Briffard, a Michelin-starred chef, tells us about his career, his first steps in cuisine and his most beautiful memory: his title of One of the Best ...
This scholarship will help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. Hautes Études du Goût is a 2-week programme, ...
From 5 to 7 March 2017, Le Cordon Bleu Paris students will take part in Omnivore World Tour Paris providing assistance to Chefs from all over the globe.
The Chefs from Le Cordon Bleu wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Be seduced by the tasty ...
Second in the series of videos where our Chefs share some classic French techniques, we show you how to make French-style macaronage for macarons.
To welcome the year of the rooster for Lunar New Year on 28th January, the team of Le Cordon Bleu Chefs propose an original and tasty recipe.
Chef Philippe Groult, MOF, gave a workshop on the theme of Chilean blueberries. On the menu: braised spring onions with Chilean blueberry juice, grilled duck ...
Recipe orange chocolate lollypops from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions
In a world that has been consumed by social media, the appearance of food has never been as important as it is now. A dish may be perfectly seasoned and full of ...
In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...
Ruta took part in the macaroon workshop at Le Cordon Bleu Paris institute. Discover what Ruta thoughts about her pastry workshops / class
Discover what Audren de Valbray thoughts about his cuisine workshops / class at Le Cordon Bleu Paris Institute
Discover what Clara thoughts about her pastry workshops / class at Le Cordon Bleu Paris Institute. "Making a workshop at Le Cordon Bleu was my best experience ...
Discover what MillyQ, Taiwanese blogger and writer, thoughts about her pastry workshops / class at Le Cordon Bleu Paris Institute
Chef Tranchant joined Le Cordon Bleu Paris as Chef Instructor in pastry in 2006. We met him...
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