![Technique: Hollandaise Sauce](https://static.cordonbleu.edu/Files/MediaFile/46600.jpg)
Technique: Hollandaise Sauce
In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...
In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...
Ruta took part in the macaroon workshop at Le Cordon Bleu Paris institute. Discover what Ruta thoughts about her pastry workshops / class
Discover what Audren de Valbray thoughts about his cuisine workshops / class at Le Cordon Bleu Paris Institute
Discover what Clara thoughts about her pastry workshops / class at Le Cordon Bleu Paris Institute. "Making a workshop at Le Cordon Bleu was my best experience ...
Discover what MillyQ, Taiwanese blogger and writer, thoughts about her pastry workshops / class at Le Cordon Bleu Paris Institute
Chef Tranchant joined Le Cordon Bleu Paris as Chef Instructor in pastry in 2006. We met him...
We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...
Chef Vaca joins Paris team in 2012 after a career in renowed establishments and in Australia.
After many years in United-States, Chef Mahut decided to consecrate to education, that is how he integrated Le Cordon Bleu Paris team in 2013
A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.
Students from Le Cordon Bleu Paris institute tell us about the Christmas traditions and end of year celebrations in their country
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
The Wine and Management Programme students, told us what they liked best about their Diploma.
Juliette Ju became a food stylist when she worked with William Ledeuil, chef of the restaurent Ze Kitchen Galerie
Since graduating from Le Cordon Bleu Paris in 2009, with cuisine and pastry Diplomas, Juan Arbelaez has spent time in the kitchens of numerous prestigious ...
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