Tucked into the secluded Pied Bull Yard near Bloomsbury Square, and moments from the British Museum, lies our Parisian-style Café Le Cordon Bleu.

We are thrilled to be once again nominated for “Oceania’s best Culinary Training Institute” category in the World Culinary ...

Balancing flavour is both a science and an art, based on professional training, intuition and experience. Here’s an introduction to balancing the five key flavours in your cooking. Sweet, salty, sour, ...

ル・コルドン・ブルーは、1895年パリで設立された料理教育機関。現在では20カ国・35余校以上のネットワーク、国籍の数は100以上。毎年、20,000人を超える生徒が教育を受けています。サーティフィカ、ディプロム、学士、修士など、「食」ビジネスの分野で ...

For 130 years Le Cordon Bleu has helped shape the careers of some of the best chefs and food enthusiasts around the world. Regularly offering scholarship competitions each year, 2025 will focus on Le ...

Apesar de passados quase 27 anos, guardo na memória cada momento desde o meu primeiro dia de aula no Cordon Bleu Paris. Foi quase um ano e meio de permanência, entre os três estágios de cozinha e mais ...

Estudar no Le Cordon Bleu foi uma experiência maravilhosa! O curso me proporcionou melhorar minhas habilidades e aprender novas técnicas com os mais renomados chefs. O diploma de Pâtisserie do Le ...

Ignite Your Passion! Le Cordon Bleu Dusit offers French cuisine and pâtisserie curricula that are the same as those of the other Le Cordon Bleu school networks in Europe ...

Every Friday and Saturday, an exceptional and original three-hour workshop is added to the range of workshops: the Dinner Workshop. The collections are adapted to seasonal produce and offer menus with ...

Join Le Cordon Bleu London for a demonstration of Korean Temple Food with Venerable Yeogeo on 20th May 2025, in partnership ...

Le Cordon Bleu offers a variety of wine tasting workshops, open to all, with no experience required. In our wine tasting room, you will learn step-by-step how to recognise wines, serve them and pair ...

Why study in our Hospitality Management and Culinary Arts School in London? Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how ...