Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its yearly series of conferences on ...

Simon Barton won the first prize - a 3 weeks trip in Paris, including 2 weeks of training under the guidance of Thierry Marx and his team at the Mandarin ...

This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...

Christophe Lavelle became interested in molecular cuisine, also known as techno-emotional or avant-garde cuisine, in the late 90s. Ever since, he has carried ...

Between 26 and 30 September 2016, the first Bachelor classes started. 32 students, of 22 different nationalities began studying business in international ...

To mark the inauguration of the “Mexico 1900–1950” Exhibition at the Grand Palais, Le Cordon Bleu Paris welcomed two Mexican Chefs and a Mexican viticulturist: ...

In order to learn more about beerologist, we went to meet Hervé Marziou, who has been a beerologist for the past 16 years, to ask him a few questions.

The Nordic Cookbook, by internationally acclaimed Swedish Chef Magnus Nilsson, will be published in October by Phaidon. He is also the author of the hugely ...

On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students in ...

These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.