The cod is cured prior to pan frying which is a technique used to firm the flesh and it also brings out the flavour. In this dish the cod fillet plays centre ...

Le Cordon Bleu cordially invites you to a culinary demonstration in Tel Aviv, Israel with Master Chef Frédéric Lesourd. The event is part of the So French So ...

Learn more about Guillaume Gondinet, Wine and Management Programme alumnus, with five questions about his career path.

Our Le Cordon Bleu representativse will be attending education exhibitions in Indonesia. To learn more about Le Cordon Bleu and the programmes on offer, come ...

Discover this tasty and original Truffle glazed langoustines, spelt and horn of plenty mushroom ‘risotto’ recipe. It will look perfect on your New Year's Eve ...

An established Christmas dessert made to resemble a yule log which is traditionally burnt on the hearth on Christmas Eve. This modern version has a rich centre ...

On Wednesday 16th December 2015, Le Cordon Bleu celebrated the official launch of the new Culinary Arts Institute in Melbourne.

Le Cordon Bleu International acknowledges the announcement by Career Education Corporation (CEC), a company independent from Le Cordon Bleu International, that ...

Discover the photos of the event

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