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.

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 ...

Our alumni, Naruemon Chitmonkongsuk, shares her success stories as a director of Chez Charlie restaurant, a homemade style French restaurant where many French ...

During the 2017 Fête de la Gastronomie, Le Cordon Bleu Paris will present a round table to illustrate the theme “Products from the city centre”.

Eighteen students attended a four-day Le Cordon Bleu Master of Gastronomic Tourism residential in the Northern Rivers’ (NSW) and Gold Coast’s (QLD) thriving ...