Recipes

The cod is cured prior to pan frying which is a technique used to firm the flesh and it also brings out the flavour. In this dish the cod fillet plays centre ...

Discover this tasty and original Truffle glazed langoustines, spelt and horn of plenty mushroom ‘risotto’ recipe. It will look perfect on your New Year's Eve ...

An established Christmas dessert made to resemble a yule log which is traditionally burnt on the hearth on Christmas Eve. This modern version has a rich centre ...

These stunning chocolate caramel-coated chestnuts, which are extremely simple to make, are sure to impress your guests during festive season parties. This ...

Baba is a quintessential part of French pastry which has been reinvented here both in terms of ingredients and presentation wit figs as a guest star.

On a hot summer’s day, nothing beats a fresh and light dessert with fruit. Vanilla cream, blackberry jelly, fresh fruits and a crispy element, this summer ...

Celebrate fall with this recipe from Le Cordon Bleu Chefs. The dish marries the sweet notes of butternut squash with the contrasting earthy flavor of golden ...

To celebrate International Chefs Day on 20th October, the Le Cordon Bleu Chefs have created a gastronomic delicacy using a combination of traditional and modern ...

Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...

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. ...

Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.

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

Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs.