There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will be bring you the latest news, videos and events from around the world.

Asparagus trio
Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.
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Iced coffee soufflé
Discover this recipe which is taken from our latest book In the Kitchen with Le Cordon Bleu.
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Tagliatelle con vongole
This delicious Venetian inspired fresh pasta with clams recipe is simple and elegant. The clams impart a gentle taste of the sea into the rich lemon butter sauce that coat the tagliatelle.
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Choux pastries filled with lemon and basil cream
These choux pastries, which are filled with a smooth cream with tangy lemon and fresh basil, are very easy to make.
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Semolina gnocchi, pan-fried wild mushrooms and cooked tomato concassée
Gnocchi, although of Italian origin, have become an important part of French cuisine and can be prepared using various ingredients. The most common are based on wheat semolina or potatoes. Le Cordon Bleu Chefs recommend you try these oven-baked semolina gnocchi, otherwise known as “gnocchis à la Romaine”
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