![Bastille Day recipe: Vanilla chantilly and fresh fruit mille-feuilles](https://static.cordonbleu.edu/Files/MediaFile/49211.jpg)
Bastille Day recipe: Vanilla chantilly and fresh fruit mille-feuilles
Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...
Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...
Alberto Isaza Isaza is an exceptional Le Cordon Bleu alumnus and Dux award winner, graduating with a Master of International Hospitality Management in 2017. An ...
Diplome de Patisserie student from Thailand tells us about her experience studying at Le Cordon Bleu New Zealand.
Peggy Chan is a Chef by passion and she’s serious about green-eating! We recently caught up with the inspiring chef and founder of Grassroots Pantry, Hong ...
recipe extracted from the book 'L'École de la Pâtisserie' by Larousse and Le Cordon Bleu. 100 recipes and chefs tips
Le Cordon Bleu Paris institute presents the documentary film ‘A la recherche des Femmes Chefs’ (The Goddesses of Food) by Vérane Frédiani who travelled to the ...
We aimed to promote the authentic Thai cuisine and a range of culinary workshops and so much fun activities throughout the 4-day event.
Chef Wimonsiri Sawanpornpen, Le Cordon Bleu Dusit Sous Pastry Chef, redesigned this recipe for an exclusive workshop which performed at “Amazing Thai Taste ...
Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...
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