Le Cordon Bleu Confectionery School

Le Cordon Bleu is a renowned culinary school that was founded in Paris, France in 1895 by Marthe Distel. The school has since expanded to include locations around the world, offering training in classic French cuisine and patisserie.

One of their most notable works is the Le Cordon Bleu Master Chef series, which features recipes and techniques from some of the world's top chefs. Their literary style is characterized by a focus on precision, technique, and the artistry of French cooking.

Le Cordon Bleu has had a significant impact on the culinary world, shaping the way chefs approach and execute their craft. Their most famous work is perhaps their flagship program, the Grand Diplôme, which provides comprehensive training in both cuisine and pastry.

Overall, Le Cordon Bleu's contributions to literature have solidified their reputation as a leading authority in the culinary arts, and their influence can be seen in kitchens around the world.