Renowned Peruvian cuisine Chef, author and business man Gastón Acurio, will return to Paris in November, more than 20 years after graduating from Le Cordon Bleu ...

This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October ...

Le Cordon Bleu Wine and Management Program gives you the savoir-faire necessary to become an expert in the wine industry.

Hervé Marziou is passionate about everything to do with beer: History, production process, tasting, food and beer pairing. He went on to become Heineken ...

On May 6th and 7th, students following the Wine and Management Programme had the chance to delve into the heart of Alsace and discover the history, the terroir, ...

April, with Easter rapidly approaching, is a month in which we never tire of chocolate. To discover another dimension to this ingredient, Le Cordon Bleu Chefs ...

The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program.

Mr Franck Ramage has always strived to perfect his own skills and convey his passion for wine. After working as sommelier in Michelin starred restaurants, he ...

Chantilly cream, a big favourite with dessert lovers, is extremely simple to prepare. Here are the steps to help you make it at home.

Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs.