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In the News

2012’s Great British Bake Off winner and London pâtisserie student has featured in the newspaper’s Weekend Magazine to share his experiences studying with us so far and the release of his first book.
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Recipe

To mark Julia Child’s 100th birthday on August 15th, Le Cordon Bleu has adapted the recipe for ‘Oeufs à la Bourguignonne’, also known as “Oeufs en meurette”, eggs poached in red wine accompanied by a garnish of onions, button mushrooms and lardons. Child’s life was highlighted in the film ‘Julie & Julia’, based on the book by Julie Powell who blogged about cooking Child’s recipes.
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A unique, multidisciplinary course program that encompasses the many facets of the world of gastronomy

Le Cordon Bleu International is proud to announce a new scholarship, one which will substantially assist the successful applicant to attend one of Le Cordon Bleu’s most prestigious courses: Hautes Etudes du Goût.
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CULINARY SCHOOL UNDER THE SPONSORSHIP OF RAFAEL ANSÓN

The renowned Cuisine School welcomed the Christmas holidays with their second awarding of Grand Diplôme®, and Cuisine and Patisserie Diplômes.
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