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Parmesan shortbread with spring vegetables

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.

Quinoa "paella"

An excellent substitution for rice

Quinoa is an excellent substitution for rice in this Peruvian version of “paella” as it is light, tasty and the grains do not stick together. The quinoa lends a pleasant crunch, contrasting to the rich meatiness of the calamari. The addition of chili, paprika and orange contrasts perfectly with the delicate, slightly nutty flavor of quinoa.

Turbot with spice, confit eggplant, sweet and sour sauce

Chinese New Year Recipe

The confit eggplants give sweet flavor and interesting texture to the dish whilst the delicate flavor of the fish is complemented by the addition of spice.

“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