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Alliance Française colloque

Language of cuisine honored

Monsieur André Cointreau, President of Le Cordon Bleu also participated in this conference and shared his opinions on the theme "What language, what culture, in a world of digital entertainment?"

Ottawa Campus: An Additional Grand Diplome Professionnel Class is opened

Move is prompted by high demand for the popular program

Due to high demand, Le Cordon Bleu Ottawa has opened another class for the popular Grand Dîplome Professionnel, exclusively available in Ottawa.

Sunway University College and Le Cordon Bleu Sign a Joint Alliance

Sunway - Le Cordon Bleu Institute of Culinary Arts

Sunway University College in Malaysia and Le Cordon Bleu signed agreements on March 22 to mark their joint venture in launching the Sunway - Le Cordon Bleu Institute of Culinary Arts

Le Cordon Bleu provides unprecedented access to its most treasured recipes and techniques

NEW! Le Cordon Bleu Bleu Cuisine Foundations & Le Cordon Bleu Classic Recipes

Le Cordon Bleu listened to students and graduates who were looking for a single reference that would explain and show in step-by-step detail culinary techniques and cooking methods. The long awaited books, Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Classic Recipes, are now available.

Campus Spotlights

Le Cordon Bleu Ottawa Announces the Upcoming Intensive Course

August 30 - October 1, 2010

Le Cordon Bleu Ottawa is offering the Basic Cuisine or Pâtisserie course in just 5 weeks instead of 11 weeks. Register Today.

Recipe Spotlights

Asparagus with Soy and Wasabi

Recipe

An excellent salad for an early summer barbecue party. The distinctive flavour of Japanese wasabi, which is usually served with sushi and sashimi, goes particularly well with barbecued fish.