In Scandinavia, Mead, or honey wine as it is also known, is often drunk warm with ginger biscuits during the winter months. We’ve paired these flavours with ...

Versatile, crisp, golden puff pastry filled with well-seasoned sausage mince. Sausage rolls are a great crowd pleaser so will be perfect as a buffet table ...

The salt marshes in Guérande, Brittany, have been a source of industry since Roman times. A new generation of salt farmers still use the traditional methods to ...

The prestigious German Cookbook Prize “Der Deutsche Kochbuchpreis wird”, hosted by the culinary literature hub Kaisergranat, is set to recognize the finest ...

Le Cordon Bleu Paris and the Hôtel de la Marine have joined forces to create a unique experience based on a series of culinary workshops and dinners open to the ...

Meet Jae Wook Ko, a 2010 Diplôme de Pâtisserie graduate who has opened his own pastry boutique, Millegâteaux, in Korea.

It is official! Le Cordon Bleu Paris has officially launched its website for the opening of Le Cordon Bleu Paris – Hôtel de la Marine.

Le Cordon Bleu is delighted to reveal its latest culinary treasure: "L'École de la Confiserie - Le Cordon Bleu" This exceptional work promises to transport ...

Meet Juan Ruano, former student of the Diplôme de Cuisine at Le Cordon Bleu Paris, who is in the final of the national Bocuse d'Or Colombia.

Looking to obtain a wine certification in oenology? Le Cordon Bleu opens its doors for acquiring theoretical and practical knowledge about wines and spirits.