If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...

Le Petit Larousse du chocolat by Le Cordon Bleu and Larousse a contenders for the 2016 Gourmand World Cookbook Awards, best book prize in Chocolate category.

As part of Latin America and Caribbean Week, which is taking place throughout France from 24 May to 5 June 2016, come and learn all about a vibrant and original ...

Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the year of Korea in France, in partnership with ...

Interview with Patricia Lombardi, Grand Diplôme alumna (2009). She answers our questions about her experience and her memories at Le Cordon Bleu Paris.

From 5 to 8 April, 2016, Le Cordon Bleu will participate in the HORECA exhibition in Lebanon. An event which brings together restaurant and hospitality industry ...

This Easter why not try making your very own chocolate Easter egg by following this recipe.

The graduation ceremony of Le Cordon Bleu Paris Restaurant Management (March 18, 2016) welcome Pierre Dutaret, an alumni of the Cuisine Diploma as a class ...

Learn more about Le Cordon Bleu Paris last 2016 graduation ceremony, the students, the class patron and watch the pictures of the event!

For the St. Patrick’s Day, discover a special recipe: The trio of asparagus by Le Cordon Bleu Paris. A touch of green on your plate.