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Le Cordon Bleu Ottawa Chef Christian Faure MOF Receives the Award for Pastry Chef of the Year 2010

Canadian Culinary Federation

Chef Christian Faure MOF Receives an award for Pastry Chef of the the Year 2010 from the Canadian Culinary Federation

Recipe: Aïoli

Le Cordon Bleu Recipes

The Provençal sauce par excellence, aïoli is made from crushed garlic, olive oil and egg yolk. It is easy to make and adds a splash of sun to your recipes. Serve with crudités or seafood, or simply spread onto toasted bread, à la Provençal.

Canada Day Recipe - Iced Minted Blackcurrant Soufflé

Oh Canada

Celebrate Canada's birthday with an Iced Minted Blackcurrant Soufflé

The Cordon Bleu Madrid Celebrates The Graduation Of Its First Class With Chef Mario Sandoval As Their Sponsor

Campus News

The prestigious culinary arts institute, which opened its doors in an alliance with Madrid’s Universidad Francisco de Vitoria last January, delivers its first Grand Diplôme and Cuisine and Pâtisserie diplomas.