Chef Rodolphe Onno and Chef David Morris both authors of the recently launch recipe book “ A touch of French” had the opportunity to share with members of the public at several autograph sessions held in the Klang Valley on what inspired the recipes which they created in the book. Chefs demonstrated simple techniques used in the recipes at the sessions and Fans and book club members who were present also got to sample some dishes . Many bought and have their books signed by the authors. More of such sessions will be organised next year throughout Malaysia so that those passionate with French cooking Techniques will have an opportunity to learn from the authors in person.
With fresh ingredients this seasonal recipe is as simple to make as it is delicious.
Le Cordon Bleu Ottawa's Chef-Instructor Nicolas Belorgey shares his "Strawberry Cranberry Barquette Memories" dessert recipe on the May-June 2020 edition of Le ...
RM3000 tuition fees waiver for October 2020 intake for international students
Open House with Demonstration in September & October 2020
The world is gradually recovering normality after the difficult moments experienced due to the health crisis caused by COVID19. Consequently, Le Cordon Bleu ...
Le Cordon Bleu Paris is happy to announce the reopening of the institute on Monday, 6th July. All teams are looking forward to welcoming students, employees and ...
Introducing Paulina Ramintas, Le Cordon Bleu Australia’s Industry Engagement and National Alumni Officer, based in Adelaide. It’s always nice to put a Le Cordon ...
A mousse, the French word for "foam", is defined as a dessert that bears a creamy, yet light and foam-like texture. With a recipe by Chef Thierry Le Baut, ...
Le Cordon Bleu Dusit used the professional cleaning services to sanitize all the areas in the campus including kitchens, demonstration rooms, locker rooms and ...
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