The final of the 54th 'Taittinger' Culinary Prize took place at Le Cordon Bleu Paris institute on 30 January. The jury was presided by three Michelin-starred ...

Karyn Tomlinson, who graduated from Le Cordon Bleu in France, and on her first day on the job was told to go to the front of house for service. While her ...

Expertly coached by Chef Instructor Bardet, the team representing France has secured first place in the 12th edition of the Bakery World Cup, which was held in ...

Le Cordon Bleu Paris is delighted to announce that from 21 to 24 January 2024 it will be heading to the Porte de Versailles Exhibition Centre in Paris to take ...

Here is a quick and easy dish to prepare from Le Cordon Bleu New Zealand, which comes in many forms and can be festive depending on the filling ingredients. The ...

In celebration of the season, we are delighted to share a fabulously festive Christmas Turkey Wellington recipe for you to create at home. This stunning ...

A smoky, spicy and peppery salt that would especially complement a salmon steak but could easily pair very well with eggs and grilled meats or vegetables.

Crazy Salt contains a delicious combination of sea salt and spices, providing an all in one seasoning to sprinkle over your dishes. Use it to season everything ...

This colourful mix combines the spiciness of white pepper and pink peppercorns with the lemony and herbaceous flavour of cardamom which lends a wonderful ...

This recipe from Le Cordon Bleu Paris features a delicious combination of a perfectly cooked egg with the rich flavours of Jerusalem artichoke, duck and ...