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!
The Galette des Rois or three kings’ cake is served during Epiphany. The season begins on the Twelfth night after Christmas, January 6th, and commemorates the ...
Crazy Salt contains a delicious combination of sea salt and spices, providing an all in one seasoning to sprinkle over your dishes. Use it to season everything ...
Le Cordon Bleu Madrid offered a masterclass for the full benefit of the Mary's Meals Spain Foundation, an organization whose aim is to obtain grants and ...
Paella rice with Carabinero prawns is a classic Spanish cuisine dish, specifically originating from the Mediterranean region of Valencia. This dish pairs rice ...
This recipe from Le Cordon Bleu Korea combines the tender flesh and slightly sweet, salty and buttery flavour of lobster with this mild and fragrant green curry ...
This combination of citrus fruit notes from the Timut berry and the acidity of the raspberry brings originality and subtlety into dishes of red meat, duck and ...
It’s very easy to identify a monkfish at first glance due to its great size and characteristic cone-shaped head, which tapers off into a long tail. An ...
This colourful mix combines the spiciness of white pepper and pink peppercorns with the lemony and herbaceous flavour of cardamom which lends a wonderful ...
Sel de Noel, or Christmas Salt, is a treat for the eyes as well as the tongue. A combination of Himalayan salt, wasabi sesame seeds and pink berries, this mix ...
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