Bechamel and Bearnaise are chasing flavour, one campus at a time. From Paris to Peru, London to Australia, they’re hopping across Le Cordon Bleu institutes, discovering techniques, cultures and a little magic in every kitchen. ✨🐻🧳 With a presence in 20 countries and 20,000 graduates each year, Le Cordon Bleu is where global journeys begin. From first skills to future-ready careers in cuisine, pastry and hospitality, there’s a programme made for your ambition. Choose your destination. Enter a w

The Galette des Rois or three kings’ cake is served during Epiphany. The season begins on the Twelfth night after Christmas, January 6th, and commemorates the arrival of the three kings to see the baby Jesus. You can pre order your Galette des Rois from Café Le Cordon Bleu and CORD Café, and it will be carefully crafted for you by our expert pastry chefs ready for you to collect on a date of your choosing from early January 2026. Find out how to order on our website lcbl.eu/gl135j #galette #gale

If this isn’t a full-circle moment, we don’t know what is 💚🧑‍🍳 Le Cordon Bleu alumna Chloe, now the owner of Sanshi Patisserie in Adelaide, is welcoming current student Matilda into her kitchen for work placement. From student to mentor, it’s inspiring to see our alumni supporting the next generation of pastry chefs. #lecordonbleuaustralia #lecordonbleu #studypatisserie #patisseriearts #futurepastrychef #pastrycheftraining #culinaryschool #studyhospitality #adelaidefood #studyinadelaide #adel

As 2026 comes to a close, we raise a glass to 130 years of excellence. A legacy built on passion, precision and the art of sharing knowledge across generations. From Paris to every corner of the globe, Le Cordon Bleu has shaped the world of gastronomy, honouring tradition while continually inspiring what’s next. Here’s to the chefs, educators, students and alumni who carry this legacy forward every day. 130 years strong, and the journey continues. 🥂 #lecordonbleuaustralia #lecordonbleu #130year