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The Many Flavours of Le Cordon Bleu

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


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Monkfish Mouclade, Baby Vegetables and Chick Pea Purée
 This is le Cordon Bleu Chef’s take on Mouclade, a dish delicately marrying Indian and French flavours. La Mouclade is a speciality of Poitou-Charentes (South-West region of France) historically renowned for its trade with Orient, hence the use of curry.
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Alumna awarded SCS Star Baker in Singapore
 Good news from Singapore as alumna Jane Tan (Diplôme de Patisserie, 2011) won first prize in the inaugural SCS Dairy Star Baker’s Challenge.
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Australia Second Only to France for Gastronomy
 Designed for those with a passion for gastronomy and tourism, the Le Cordon Bleu Master of Gastronomic Tourism recognises the specialised needs of those operating food and wine tourism businesses. It takes traditional tourism education and enriches it with an understanding of traditional and local foodways, skills in revitalising and building regional food cultures, insights into the economic and social impacts of tourism, as well as adopting a more conscious approach to eating and drinking.
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Alumni restaurant Moon Park makes Top 100
 Australia’s premier food and wine magazine, Gourmet Traveller, has recognised Alumni restaurant Moon Park in Sydney among the Top 100 restaurants in Australia. An outstanding result for this modern Korean restaurant, impressing guests with an impressive selection of food.
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Interview with Franck Poupard
 Chef Poupard worked in renowned kitchens in Normandy, Geneva and London like for example Le Dauphin, La Table Ronde, Le Grill du Parc, Le Président Wilson, Harrod’s and The Georgian Restaurant. He is now a chef instructor at Le Cordon Bleu Paris. A chance to meet the chef!
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