![Food trends 2017 - Peggy Porschen (UK), founder and creative director at Peggy Porschen Cakes](https://static.cordonbleu.edu/Files/MediaFile/47635.jpg)
Food trends 2017 - Peggy Porschen (UK), founder and creative director at Peggy Porschen Cakes
For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.
For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.
I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.
In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...
In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...
Be part of the macaroon experience on 16 March 2017 with Pierre Hermé and a number of renowned pastry Chefs at Le Cordon Bleu Paris institute.
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, was delighted to welcome the Académie Culinaire de France to ...
Eric Briffard, a Michelin-starred chef, tells us about his career, his first steps in cuisine and his most beautiful memory: his title of One of the Best ...
This scholarship will help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. Hautes Études du Goût is a 2-week programme, ...
From 5 to 7 March 2017, Le Cordon Bleu Paris students will take part in Omnivore World Tour Paris providing assistance to Chefs from all over the globe.
The Chefs from Le Cordon Bleu wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Be seduced by the tasty ...
Second in the series of videos where our Chefs share some classic French techniques, we show you how to make French-style macaronage for macarons.
To welcome the year of the rooster for Lunar New Year on 28th January, the team of Le Cordon Bleu Chefs propose an original and tasty recipe.
Recipe orange chocolate lollypops from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions
Chef Philippe Groult, MOF, gave a workshop on the theme of Chilean blueberries. On the menu: braised spring onions with Chilean blueberry juice, grilled duck ...
In a world that has been consumed by social media, the appearance of food has never been as important as it is now. A dish may be perfectly seasoned and full of ...
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