Le Cordon Bleu Chefs surprise you with an original recipe to celebrate the International Chef's Day: Coffee fusion

We recently welcomed legendary baker, Paul Rhodes, into our state-of-the-art kitchens, to give a bakery demonstration to some very lucky guests.

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 ...

In our most recent Masterclass, in partnership with Great British Chefs, Master Chef Colin Westal teamed up with Chef Pascal Aussignac to bring in autumn in ...

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 ...

This Norwegian cod recipe is all about Nordic flavours and techniques. With the cod at its most seductive pan-fried, the accompanying vegetables embrace the ...