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.
On Thursday 14th April 2016, we welcomed Caviar Perle Noire, a premium caviar produced in the renowned Périgord Noir, South West France for an exclusive ...
If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...
We teamed up with Great Italian Chefs to host an exclusive cooking event on coffee with Michelin-starred Chef Roberto Petza and Master Chef Nicolas Houchet.
In February 2016, Le Cordon Bleu hosted in collaboration with Gekkeikan, a long-standing Japanese sake producer, the very first sake brewery excursion in ...
Le Petit Larousse du chocolat by Le Cordon Bleu and Larousse a contenders for the 2016 Gourmand World Cookbook Awards, best book prize in Chocolate category.
Mitchell Turner is an alumnus who graduated from the Hotel & Resort management degree in 2006 and hit the ground with gusto... Passionate about the hospitality ...
Michelin Guide is the symbol of excellence and reference for the global culinary industry. Le Cordon Bleu Japan is inviting Mr. Bernard Delmas, Michelin Group ...
Le Cordon Bleu Japan invites you to the world of Indonesian cuisine. Mr. William Wongso, who carries a title of “Chevalier dans l'ordre national du mérite ...
As part of Latin America and Caribbean Week, which is taking place throughout France from 24 May to 5 June 2016, come and learn all about a vibrant and original ...
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