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To welcome the year of the rooster for Lunar New Year on 28th January, the team of Le Cordon Bleu Chefs propose an original and tasty recipe.
In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...
Our Head Pâtisserie Chef Julie Walsh has recreated a classic chocolate mousse, using less fattening ingredients for the more health-conscious festive cook. ...
A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.
The sweetness of the beetroots in this dish complements the creamy tanginess of the goat’s cheese perfectly. The addition of a walnut based dressing and frosted ...
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...
Head Pâtisserie Master Chef Julie Walsh is here to share some of her extensive knowledge and expertise in tempering chocolate. Tempering is necessary if you ...
These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.
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