在过去的一个多世纪里，蓝带已经从早期巴黎的一所厨艺培训学校壮大成为今天的世界先进的烹饪殿堂之一。对非凡品质一如既往的追求、对未来的展望以及在开拓中的锐意进取铸就了蓝带的辉煌。 在不到一年的时间里，我们的学员便有机会取得一张蓝带的证书。盖上蓝带的标签就意味着取得了一 ...

Discover the prestigious wine workshops at the Hôtel de la Marine with Le Cordon Bleu Paris. Learn to cook and taste exceptional wines.

Le Cordon Bleu, a leader in the culinary arts and hospitality management since 1895, is opening its doors in the emblematic Hôtel de la Marine. Le Cordon Bleu Paris Chefs, assisted by students from ...

The recipe "Poulet Reine Elizabeth" now widely known as Coronation Chicken has been created by Le Cordon Bleu London to be served at the Coronation Luncheon in 1953. This is the extraordinary story of ...

The Scholarship Finals will take place on Monday 8 th September 2025 at Le Cordon Bleu London’s Bloomsbury Institute, where ...

Disover our world-class Culinary Arts and Hospitality Management programmes at Le Cordon Bleu Australia, where excellence meets tradition.

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Pastry chefs use the technique to make moulds or chocolate shavings, to coat chocolates and to make ...

In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the world each year. To kick off the series, ...

Sustainability is taking the culinary world by storm. Nose-to-tail dining allows restaurants to make ethical, sustainable use of the whole animal. Learn about sustainable hospitality practices at Le ...

Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On January 14 th, 1896 the first cooking ...

Realise your ambitions at the leading culinary arts, wine and management school in London. Demand excellence & enrol at Le Cordon Bleu London.

In keeping with our tradition of excellence, Le Cordon Bleu proudly offers our in-house restaurant, Signatures Restaurant, on the grounds of Le Cordon Bleu Ottawa Culinary Arts Institute.