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.

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 ...

Recipe orange chocolate lollypops from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions

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

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.

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.