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!
In this dish the cod fillet plays centre stage and is complemented by herby gnocchi, a classically made sauce, clams and samphire. The cod is cured prior to pan ...
Elevate your Christmas feast with this festive chargrilled spatchcock from Le Cordon Bleu Sydney, marinated in a BBQ mix that’s bursting with flavours of ...
Last Tuesday 28th was a day of great celebrations for Spanish gastronomy. Our alumni and second classified in the IX Edition of the Premio Promesas de la alta ...
The word Zaatar (aka Zatar or Za’tar) refers to wild thyme herbs that grow in Lebanese and Middle Eastern wilderness. It is also used to refer to the herbal ...
Here is a quick and easy dish to prepare from Le Cordon Bleu New Zealand, which comes in many forms and can be festive depending on the filling ingredients. The ...
In celebration of the season, we are delighted to share a fabulously festive Christmas Turkey Wellington recipe for you to create at home. This stunning ...
On Friday 15th December 2023, Le Cordon Bleu London welcomed graduating students to a ceremony at the Hurlingham Club in West London.
A tantalizing blend of flavours with a perfect balance of spiciness and tropical goodness. This dish from Le Cordon Bleu Malaysia can be served as cocktail ...
The mouillette is a savoury traditional French starter. It has been revisited in this recipe to bring Christmas with originality. It is made with speculoos, a ...
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