Studying at Le Cordon Bleu has always been my dream! It is a professional and personal achievement, evolving the challenge of graduating from the most ...
On December 20, the International Institute of Culinary Arts Le Cordon Bleu São Paulo graduated its first generation of students from Brazil. Students received ...
Christmas would not be Christmas without cod, right? Therefore you can find the recipe bellow for our version of cod confit in sous vide by Chef João Paulo ...
The traditional French bûche de noël is a sponge roulade cake filled & iced with buttercream modeled as a tree log.The bûche is typically decorated with ...
My grandmother was an excellent cook and I learned how to cook with her. When I was ten, I waited every Sunday to see the recipes that came in the newspaper or ...
The Burgundy region of France is famous for its fine wines. Dishes ‘à la Bourguignonne’ generally include a sauce made of red wine and a garnish of small ...
Do not miss the launch of the book "Saveurs de France", authored by the renowned French Chef David Jobert, in partnership with Dominique Boyer, an academic and ...
The famous journalist specialized in gastronomy, Alain Kruger, and head of the French radio program "On ne parle pas la bouche pleine!" (do not talk with your ...
On October 16th we had the first certification ceremony of the students of the Basic Cuisine & Basic Pâtisserie courses. Our students underwent theoretical and ...
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