Brasserie Le Cordon Bleu is our restaurant where our students get practical experience in a real restaurant environment, all under the expert guidance of their chef lecturers. In the kitchen we have students from the Diplôme de Cuisine who are studying towards the completion of their Intermediate or Superior Certificate.
Tues 17th & Wed 18th November Lunch
Fri 20th & Sat 21st November Lunch
Tues 17th & Wed 18th November Dinner
Fri 20th & Sat 21st November Dinner
In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...
Diploma in Pastry Arts graduating students for the term had the opportunity to showcase their work to 30 members of the Ikebana Society KL Chapter.
Be part of the macaroon experience on 16 March 2017 with Pierre Hermé and a number of renowned pastry Chefs at Le Cordon Bleu Paris institute.
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, was delighted to welcome the Académie Culinaire de France to ...
Last week we had the pleasure of welcoming wagashi artisan, Takeshi Inoue to our school, to give an exclusive Japanese confectionery demonstration to some very ...
From 5 to 7 March 2017, Le Cordon Bleu Paris students will take part in Omnivore World Tour Paris providing assistance to Chefs from all over the globe.
Le Cordon Bleu Dusit were delighted to organize a special demonstration “Gallette des Rois” performed by Chef Willy Daurade, our Assistant to Technical Director ...
Welcoming the student by their first out-campus visit! Kuala Lumpur most renowned wet market @ Chow Kit. Students of January intake 2017 Pastry & Cuisine Lvl 1 ...
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