It’s our birthday and we’re sharing our cake! Le Cordon Bleu turns 120 this year and we’re celebrating by sending out our celebration cakes to friends of Le Cordon Bleu and media.
Le Cordon Bleu Adelaide students making our 120th birthday cakes with Chef Jenni Key.
In the kitchen with Chef Jenni Key and students baking and decorating 120th birthday cakes for media and friends of Le Cordon Bleu.
Thank you everyone!
This inaugural project have special significant to Sunway Le Cordon Bleu which not celebrates the more than 120 years legacy of the founding school in Paris but ...
The Nordic Cookbook, by internationally acclaimed Swedish Chef Magnus Nilsson, will be published in October by Phaidon. He is also the author of the hugely ...
On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students in ...
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 ...
Le Cordon Bleu London’s students travelled to the south coast of England to do some foraging in Seven Sisters Country Park.
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.
The international final of the Jeunes Chefs Rôtisseurs competition will take place on 30 September 2016 in Manchester, the United Kingdom.
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
