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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.
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Norcliff Farms

Congratulations to our current Pastry student, Valentina Pardo Navarro from Columbia. She is the winner of the “2013 So You Think You Can Cook “ Fiddlehead Culinary Competition held by Norcliff Farms.
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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.
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Recipe

Leek and citrus pair especially well together in this month’s featured soup. Garnished with scallops and orange segments; this dish is hearty and perfect for the month of December.
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