This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...

Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous ...

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, ...

These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate.

Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.