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.
Le Cordon Bleu Chefs share a delicious tartlet recipe made with chocolate and nougatine.
In 2007, at 18 years of age, Columbian Juan Arbelaez arrived in France with his sights firmly set on making his mark in the world of cuisine. His talent and ...
Guillaume Siegler spent many years working in gastronomic restaurants before moving to Japan, where he entered into a partnership to open a restaurant. He went ...
Five top chefs from China hosted a culinary demonstration at Le Cordon Bleu in London on 29th January 2018. The demonstration was a fusion of both Asian and ...
Le Cordon Bleu is a partner of the OLIO NUOVO DAYS event, which will take place in more than 20 restaurants and fine food stores in Paris from 16 to 20 January ...
The esteemed Culinary Arts Director and Master Pâtissier will be in residence at Siddhartha Lounge by Buddha-Bar for four days only from 13th to 16th February ...
January 2018, Paris - Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its ...
This month 231 Le Cordon Bleu Paris institute students took part in the first career day of 2018, organized at the school. 9 companies were present: chefs, ...
Daishichi Sake Brewery Co. Ltd. is delighted to announce that it will hold a joint seminar on Sake-Food pairing with Le Cordon Bleu on February 1st in Paris, at ...
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