Recipes

Pascal Barbot, famous cuisine chef at l’Astrance restaurant, did us the honour to come share his knowledge with Le Cordon Bleu Paris’ students during a ...

International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and ...

This month Le Cordon Bleu Chefs make eclairs, a classic from the French pastry repertoire. The Chefs have combined the sweetness of the raspberry with the ...

Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...

recipe extracted from the book 'L'École de la Pâtisserie' by Larousse and Le Cordon Bleu. 100 recipes and chefs tips

Le Cordon Bleu Paris institute Chefs suggest reinventing the eternal lemon meringue tart with grapefruit and meringue.

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

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.

Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.

Le Cordon Bleu Chefs surprise you with an original recipe to celebrate the International Chef's Day: Coffee fusion