From Molecular Cuisine to Cuisine Note to Note.
Jonathan Moncuit – Winner of the National "Jeune Chef Rôtisseur" competition 2012
Exceptional Sale at Le Cordon Bleu Paris School
Pâtisserie and Baking Foundations
Le Cordon Bleu launches online degree
Seared scallops with truffle shavings, butternut squash purée, creamy sauce with truffle
|  |  | From Molecular Cuisine to Cuisine Note to Note.
With Chef Patrick Caals
Every year, the "Note to Note" dinner takes place at Le Cordon Bleu Paris during the Hautes Etudes du Goût program. The "Note to Note" dinner is prepared by Le Cordon Bleu chefs (assisted by the students) in collaboration with Hervé This.
Le Cordon Bleu has been involved in the development of this new concept and Chef Instructor, Patrick Caals, was invited to participate in the conference "Cuisine Note to Note" by Herve This, on January 31st at AgroParisTech. Read more | | |  | Jonathan Moncuit – Winner of the National "Jeune Chef Rôtisseur" competition 2012
February 4th, 2012
Jonathan Moncuit, a young chef from the Le Moulin de Mougins – a restaurant with one Michelin star - in the Alpes Maritime, is the winner of the French national «Jeune Chef Rôtisseur» competition organized by the Chaîne des Rôtisseurs France. The competition took place at Le Cordon Bleu Paris and was supervised by Le Cordon Bleu Chef Instructor and Culinary Advisor to La Chaîne des Rôtisseurs, Philippe Clergue and by Ms Claire Veaux, in charge of Chaîne des Rôtisseurs competitions. Read more
| | |  | Exceptional Sale at Le Cordon Bleu Paris School
February 14th, 2012
Exceptional Sale at Le Cordon Bleu Paris School, for all food enthusiasts. Discover a selection of nice gift ideas : fine foods, cookbooks, tableware cooking ustensils...
Read more | | |  | Pâtisserie and Baking Foundations
The new book from Le Cordon Bleu
Le Cordon Bleu Paris is delighted to announce the publication of its brand new book "Pâtisserie and Baking Foundations". A sister book to the inspired Cuisine Foundations, Pâtisserie and Baking Foundations begins with the fundamentals for preparing basic doughs and creams and progressively works toward more advanced techniques and recipes.
Read more | | |  | Le Cordon Bleu launches online degree
that will tantalise the taste buds!
World famous culinary arts and hospitality school, Le Cordon Bleu, in collaboration with Southern Cross University have launched an exciting new online postgraduate degree for 'foodies,' the Master of Gastronomic Tourism (MGT). The only post graduate degree of its kind available in Australia, the MGT offers flexibility for mature age students, professionals and tourism industry personnel seeking further education delivered entirely online to anywhere in the world.
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Learn more about this program | | |  | Seared scallops with truffle shavings, butternut squash purée, creamy sauce with truffle
Recipe
This recipe incorporates two very refined seasonal products, scallops and black truffle. Butternut squash offers a perfect accompaniment thanks to its sweetness of flavor.
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