Le Cordon Bleu Press Room

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.

Local News

After nearly fifty successful years at 114 Marylebone Lane, Le Cordon Bleu London is excited to announce its new International Flagship School of Culinary Arts and UK Headquarters located in the heart of London at 15 Bloomsbury Square, WC1.

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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.

Le Cordon Bleu Recipes

This is a simple dish which aims to preserve all the goodness of the vegetable itself without masking its taste, texture and color. All that is used is a delicate vinaigrette. The vegetables are each cut in different ways and presented on a very light shortbread with a hint of tomato.

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