Le Cordon Bleu Archives - so good.. magazine
International network of culinary schools teaching and editing books about French cuisine and pâtisserie.
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Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’
February 10, 2022 | Jaume Cot
Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info
Le Cordon Bleu prepares an online demo with its teaching chefs Fabrice Danniel and Julie Walsh
February 22, 2021 | Ana Rodríguez
On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.More info
100 recipes by Le Cordon Bleu in the book, “The Pastry School”
November 29, 2019 | Ana Rodríguez
In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.More info
Doucer du Verger with Apricot, Rosemary, Pistachio and Dulcey Entremets by Nicolas Houchet
August 5, 2019
The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.
Le Cordon Bleu launches a book of great pedagogical value
December 16, 2016 | Luis Concepción
A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented. More info
Official opening of the new Le Cordon Bleu Paris campus
November 4, 2016 | Ana Rodríguez
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.More info
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