![Black Cherry Bûche de Noël](https://static.cordonbleu.edu/Files/MediaFile/48327.jpg)
Black Cherry Bûche de Noël
This modern take on the classic yule log is made with a soft chocolate genoise sponge, rolled with a rich cherry compote and chocolate ganache.The beautiful ...
Le Cordon Bleu London is pleased to announce the launch a new programme, the Diploma in Pâtisserie Innovation and Wellness. This exciting new programme is designed for experienced pastry chefs and students to further their studies in the art of pâtisserie with an emphasis on health and wellness.
Read moreThis modern take on the classic yule log is made with a soft chocolate genoise sponge, rolled with a rich cherry compote and chocolate ganache.The beautiful ...
We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...
Our Pâtisserie Master Chef Olivier Mourelon is demonstrating his top festive glazing technique so that you can add some little decorative finishing touches to ...
For those of you that would love to indulge in homemade treats but don’t feel like you have enough time on your hands, Le Cordon Bleu London are here to help. ...
Every Tuesday during our Christmas Countdown, Le Cordon Bleu London’s accomplished alumni will be sharing their Christmas stories. The final alumni in the ...
Our Head Pâtisserie Chef Julie Walsh has recreated a classic chocolate mousse, using less fattening ingredients for the more health-conscious festive cook. ...
Sauces are an important component in any meal but this is even more so at Christmas time. Imagine sitting down to your Christmas lunch and having your turkey ...
To celebrate the festive season, we're giving you the chance to win some exclusive Le Cordon Bleu prizes every week in the run up to Christmas. The final ...
Congratulations to Alice Gordon who asked 'when making Moules marinière, do the finely chopped shallots get cooked separately first?' Chef Colin Westal, who ...
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