A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
After 18 outstanding years, with students from around the globe, the Advanced Studies in Gastronomy (HEG) programme has been given a makeover. From June 2022, ...
Come and visit us to know more about studying in Le Cordon Bleu!
Le Cordon Bleu London are pleased to announce we will be hosting and exciting evening of Asian Spirits and Food Matching on Wednesday 16th March 2022 featuring ...
In this interview we caught up with former Le Cordon Bleu London student Jiachen Lu, who graduated with our Diploma in Wine, Gastronomy and Management.
Philippe Labbé, former Chef of the famous Michelin-starred Tour d'Argent restaurant in Paris, joins Le Cordon Bleu Shanghai Culinary Academy in China as ...
Le Cordon Bleu Australia is pleased to announce the launch of our new business degrees! Explore the new suite of higher education degrees with more flexible ...
Whether you are a beginner baker or a budding pâtissier, Chef Jenni from Le Cordon Bleu Adelaide has given us her top three chef’s tips to improve your pastry ...
Le Cordon Bleu London is delighted to share the news that alumni owned restaurant, Sollip, has been awarded one Michelin-star in the Michelin Guide for the ...
A wonderful and surprising recipe 'Lychee and Rosewater Mille-Feuille' for Valentine's Day created by Robert Veitch. This hearty and sweet recipe comprises of ...
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