Recipes

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Pan roasted cod, herb gnocchi, clams, parsley and garlic sauce

The cod is cured prior to pan frying which is a technique used to firm the flesh and it also brings out the flavour. In this dish the cod fillet plays centre ...

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Chocolate caramel-coated chestnuts

These stunning chocolate caramel-coated chestnuts, which are extremely simple to make, are sure to impress your guests during festive season parties. This ...

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Red berry tartlets filled with lemon and mint cream

Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...

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Heritage beet, onion and goat’s cheese tart, walnut vinaigrette and frosted walnuts

The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. ...

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Loin of venison with cranberry Madeleines, creamed Savoy cabbage, roast onions and butternut squash, red wine jus

Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.

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Chocolate marshmallows

April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs ...

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Recipe: Mulled wine jelly, vanilla ice cream and speculoos biscuit with dried fruits and nuts

Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs.

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