Le Cordon Bleu Archives - so good.. magazine
International network of culinary schools teaching and editing books about French cuisine and pâtisserie.
Find out more in our school section.
On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.
In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.
The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.
A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented.
More than 400 guests and over 20 embassies from around the world attended the presentation of this spectacular new 4,000-m2 headquarters with an energy-autonomous vegetable garden.
The guardian of French culinary technique.