A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.
Every Tuesday during our Christmas Countdown, Le Cordon Bleu London’s accomplished alumni will be sharing their Christmas stories and to give you a bit of ...
Students from Le Cordon Bleu Paris institute tell us about the Christmas traditions and end of year celebrations in their country
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
Gloria Otshundi has been crowned winner of the 2016 Passion for Excellence Chef Scholarship at Le Cordon Bleu Ottawa Culinary Arts Institute. The Diplôme de ...
The sweetness of the beetroots in this dish complements the creamy tanginess of the goat’s cheese perfectly. The addition of a walnut based dressing and frosted ...
When people think about edible Christmas tree decorations the first thing that comes to mind is probably red and white striped candy canes or those little ...
Christmas is the perfect time of year to indulge in a few cocktails with friends and family, and it is also the best excuse to have a festive get together! Le ...
Second in our series of Christmas countdown competitions is your chance to ask the experts anything - and one lucky winner will receive the answer to their ...
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