As part of the 2016 Fête de la Gastronomie, Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is hosting a ...

This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...

Bordier butter, a butter from Britanny with originals flavours attract many great chefs and lovers of fine food.

Learn more about Chef Groult, MOF Assistant Culinary Arts Director, Head of the Cuisine Department at Le Cordon Bleu Paris throug an interview.

Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

On 9 June 2016, Le Cordon Bleu Paris hosted an event dedicated to Peruvian gastronomy. This lunch provided the opportunity to demonstrate that French culinary ...

An emotionally-charged graduation ceremony took place on Friday, 10 June 2016, for our cuisine and pastry students at "Le Cercle de l'Union Interalliée"

Last alumni party at Le Cordon Bleu Paris school located rue Léon Delhomme. Alumni from 1988 to today came to the school for the occasion.

From seasonal cuisine, to freshly baked pastries, not forgetting macaroons and éclairs, each participant makes the recipe from preparation through to ...