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 not
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.