A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
Congratulations to Alice Gordon who asked 'when making Moules marinière, do the finely chopped shallots get cooked separately first?' Chef Colin Westal, who ...
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.
Making a cheese platter for a festive social gathering is a sure-fire way to impress your guests. Whether you’re entertaining a few friends or a whole house ...
Students from Le Cordon Bleu Paris institute tell us about the Christmas traditions and end of year celebrations in their country
Every Tuesday during our Christmas Countdown, Le Cordon Bleu London’s accomplished alumni will be sharing their Christmas stories and to give you a bit of ...
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.
Gloria Otshundi has been crowned winner of the 2016 Passion for Excellence Chef Scholarship at Le Cordon Bleu Ottawa Culinary Arts Institute. The Diplôme de ...
When people think about edible Christmas tree decorations the first thing that comes to mind is probably red and white striped candy canes or those little ...
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