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.
The votes are in! Le Cordon Bleu Australia is thrilled to announce it has been named Oceania’s Best Culinary Training Institution in the 3rd annual World ...
This season we're spreading the joy with Le Cordon Bleu Australia's inaugural Christmas e-Magazine. Joyeux Noël!
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Our Le Cordon Bleu team have designed these cake toppers as a fun activity for the family.
Le Cordon Bleu are delighted to share a festive discount offer from Le Cordon Bleu Online Learning.
Chocolate can be worked in so many ways that the French have made it an art form in its own right. Discover Le Cordon Bleu diplomas.
The baguette, one of the symbols of French gastronomy, has secured its place on Unesco’s Intangible Cultural Heritage list! Le Cordon Bleu Paris institute is ...
Dr. Hazreel Hasmi is a lecturer and Master of International Hospitality Management (MIHM) Course Coordinator at Le Cordon Bleu Australia. He holds a PhD from ...
Le Cordon Bleu was delighted by the recent news that the French baguette has received Unesco heritage status as part of the body’s intangible cultural heritage ...
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