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.
Le Cordon Bleu was delighted to host a cocktail party, in the premises of the new Paris Institute on 1 September, rounding off Ambassadors’ Week. During the ...
The inaugural batch of Diplôme Avancé Culinaire trainee chefs who completed their 3-month internship, have been well-received within the industry. The feedback ...
Our Le Cordon Bleu representatives will be hosting open days in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our team. You ...
Wellington is indeed the food capital of New Zealand and has so much to offer in a concentrated space. New trends and fads are always popping up and sometimes, ...
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
Some travel to take in the sights, or to raid the shops and markets, while others travel in pursuit of indulging in unique cuisine in foreign lands. Culinary ...
Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
