Discover the photos of the event

Learn to roll your genoise like a Chef to make the perfect Christmas yule log!

These stunning chocolate caramel-coated chestnuts, which are extremely simple to make, are sure to impress your guests during festive season parties. This ...

Monday, November 30, 2015 – More than 200 guests gathered at the official inauguration ceremony of Le Cordon Bleu Shanghai Culinary Arts Academy, presided by ...

On Wednesday November 4, 2015, Mr Hajime Furuta, Governor of the Gifu Prefecture in Japan, Mr André Cointreau, President Le Cordon Bleu International, a ...

The fourth 2015 session Le Cordon Bleu Paris Graduation Ceremonies took place on November 13, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ ...

In today’s globalized world, the influence and dynamic nature of French gastronomy are clear to see. But in this context of intensified exchange, opening up to ...

Le Cordon Bleu established a presence in Australia in 1992 when it signed a tripartite agreement with the International College of Hotel Management and TAFE SA ...

Few Culinary Arts establishments have a history as fabulous as that of Le Cordon Bleu. The school, which is now famous the world over, first took shape in ...

Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...