Our Le Cordon Bleu representativse will be attending education fairs in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our ...
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 ...
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 ...
Japanese cuisine tends to be more subdued than its French cousin, opting to accentuate inherent flavours in ingredients rather than building layers of flavour ...
These stunning chocolate caramel-coated chestnuts, which are extremely simple to make, are sure to impress your guests during festive season parties. This ...
The ingredient today is komezu, a humble staple in the Japanese pantry. Rice vinegar, or komezu, appears everywhere in Japanese cuisine.
In accordance to Le Cordon Bleu Japan's 25th anniversary in 2016, we are celebrating by generously extending an early bird campaign to our students.
Monday, November 30, 2015 – More than 200 guests gathered at the official inauguration ceremony of Le Cordon Bleu Shanghai Culinary Arts Academy, presided by ...
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