Discover the interview with Franck Ramage.

The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. ...

Stéphane Lecenes followed the 2013-2014 session Wine and Management Programme and came 3rd in his class. He shares his experiences at the School, his background ...

Farago, a restaurant opened by Pierre Dutaret and Jean Valfort in 2013, has been a runaway success ever since it opened.

Renowned Peruvian cuisine Chef, author and business man Gastón Acurio, will return to Paris in November, more than 20 years after graduating from Le Cordon Bleu ...

This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October ...

On May 6th and 7th, students following the Wine and Management Programme had the chance to delve into the heart of Alsace and discover the history, the terroir, ...

Hervé Marziou is passionate about everything to do with beer: History, production process, tasting, food and beer pairing. He went on to become Heineken ...

April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs ...

Bread holds no secrets for Le Cordon Bleu Bakery Chefs. They have chosen one of the classics of French bakery, country bread made with fermented dough