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.
Congratulations to everyone who graduated on the 23rd of March, 2017. The pictures from the event at The Hurlingham Club are now available.
Congratulations to all of our 2017 term 1 Le Cordon Bleu Ottawa graduates! We are happy to share the pictures of our students and Chefs from our ceremony at The ...
Le Cordon Bleu institute celebrates the end of French Language and Francophonie Week and, for the first time, welcomes H.E Mrs. Michaëlle Jean, General ...
Chef Mathieu Pacaud, a partner of Le Cordon Bleu Paris institute, regularly welcomes and trains the school’s students. We visited the Divellec and Hexagone ...
On Tuesday, 21 March 2017, in 150 countries around the world, restaurants and embassies will offer 1,500 dinners to celebrate France's gastronomy by inviting ...
International gastronomic association, La Chaîne des Rôtisseurs (LCDR) announced Will Doak as the South Australian winner of the Jeunes Chefs Rôtisseurs ...
Rebeca Mazón Cabrera is the first exchange student from Madrid to study at Le Cordon Bleu Australia. A partnership between Le Cordon Bleu and Francisco de ...
Le Cordon Bleu Japan is pleased to announce its Japanese Cuisine Programme to begin this October. It’s a 6-month, 531-hour programme spanning 4 levels ...
In February and March 2017, 253 students attended individual graduation ceremonies in Adelaide, Melbourne and Sydney to receive their parchments from Le Cordon ...
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