Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.

This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate.

Le Cordon Bleu offer you a recipe Bittersweet glazed duck breast, crispy polenta, rhubarb. An association of sweet and sharp flavours.

In this salad the chicken thighs are marinated, confit in duck fat. Producing a moist and tender texture full of flavour.