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“Note À Note” Menu For The Programme Of L’Institut Des Hautes Études Du Goût At Le Cordon Bleu School Paris

Local News

On 15 October 2011, in the presence of Hervé This, the physical-chemist and the co-creator of molecular gastronomy, Le Cordon Bleu chefs prepared a "Note à Note" menu for guests at the Institut des Hautes Etudes du Goût - HEG

Canada Day Recipe - Iced Minted Blackcurrant Soufflé

Oh Canada

Celebrate Canada's birthday with an Iced Minted Blackcurrant Soufflé

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.

Recipe: Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist

Flan de fromage de chèvre sur sa petite ratatouille, croustillant aux baies roses

Try this light and easy to make starter that marries many flavours true to Provencal terroir.