L’École de la pâtisserie by Le Cordon Bleu® institute is a benchmark book which contains 100 TESTED, ILLUSTRATED AND FAIL-SAFE RECIPES. Alongside every recipe ...

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.

Yesterday evening, Signatures Restaurant hosted the first of two evenings with award winning NYC guest-chef Jungsik Yim, as he prepared his ‘New Korean style ...

Come and meet Chef Napat Sriwarom, Le Cordon Bleu’s Alumni Chef in Pâtisserie.

In 2009 Thomas completed his Diplôme de Cuisine, mastering classical French cuisine and pastry techniques. Born into the culinary world – he loved being in the ...

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.