Our school Lenôtre Quai Henri IV is open, in the strictest respect of health and safety measures

Advanced courses

 

École Lenôtre offers certifying courses in cooking and pastry chef fields open to all applicants, improvement internships aimed at professionals wishing to optimise their activity and customized training courses and consulting to enhance the value and duration of your professional projects.

Unique instruction

We are committed to imparting to you the fundamental gestures and essential techniques that will make you an acknowledged professional. To do this, you will live according to the pace of Maison Lenôtre during your course in order to become familiar with our production processes and secrets. You will be an integral part of a demanding professional world and will enter the heart of our Maison. All our training courses are fully thought out through practice and repeated gestures.

Our assets

  • A school on a human scale
  • Maximum of 12 participants per course
  • Rooms equipped with professional equipment
  • Carefully selected raw materials
  • Experienced and educational trainers

Our values

 

Respect for ingredients, know-how, time, people

Excellence in both taste and aesthetics in products and in experience

Sharing of pleasure, heritage and know-how

Announcing the forthcoming École Lenôtre in Rungis scheduled for March 2021

 

Accessible

  • A location a short distance from the Rungis international market and the future Cité de la Gastronomie
  • Easy access by many means of transport

Modern

  • Next generation equipment
  • A new, bright building

Warm

  • Living spaces carefully designed for meeting and sharing
  • Comfortable furnishings and green areas
  • Indoor and outdoor food areas

   2,300 sq.m.

 

    13 classrooms

 

   400 sq.m. of relaxation and food areas

 

200 sq.m. of rooftop cultivation

Our locations

 

Ecole Lenôtre (Yvelines department)

Gaston Lenôtre set up his first training school in Plaisir in the Yvelines department west of Paris. This was a strategic decision, as classes are given very close the Maison Lenôtre production workshops.

 

Ecole Lenôtre Paris

In the heart of Paris at the Quai Henri IV, a floating facility docked at the famous Yachts de Paris is the first floating cooking school!

   2300 sq.m.

 

    13 classrooms

 

   400 sq.m. of relaxation and food areas

 

200 sq.m. of rooftop cultivation

Announcing the forthcoming École Lenôtre in Rungis scheduled for March 2021

 

Accessible

  • A location a short distance from the Rungis international market and the future Cité de la Gastronomie
  • Easy access by many means of transport

Modern

  • Next generation equipment
  • A new, bright building

Warm

  • Living spaces carefully designed for meeting and sharing
  • Comfortable furnishings and green areas
  • Indoor and outdoor food areas

École Lenôtre offers a vast selection of two-to five-day workshops tailored to your needs: 

 

Are you a professional in the food service industry looking to broaden or round out your expertise with new skills? To train you and provide support, Lenôtre Culinary Arts School offers two- to five-day advanced workshops in a variety of themes. Our faculty and guest instructions are renowned chefs and will share their culinary know-how and techniques.

Cooking

 

In the heart of the plant: “Seasonal fruits, vegetables, herbs and cereals, the stars of the plate”

Sweet and savoury brunch: “When Sunday breakfast turns into an outstanding lunch”

Bistronomy: “Combining gastronomy with the bistro spirit”

Vacuum packing: “Techniques and dishes adapted to catering”

Meat and poultry: “Cuts, seasonings, cooking”

The best from the sea: “Cook fish, shellfish and sea food.”

Gourmet deli with Loïc Antoine, MOF deli caterer

Foie gras with Loïc Antoine, MOF deli-caterer

Delicatessen treats by Jean-Michel Bannwart, MOF deli-caterer

The right taste from traditional cuisine with Yann Morel, Chef at École Lenôtre

Savoury deli buffet: “Cocktail delicacies in every way”

Chocolate

 

The essence of chocolate sweets: pralines, ganaches and coating techniques

Mastery in chocolate sweets: pralines, ganaches and coating techniques

Easter chocolates with Serge Granger, MOF Chocolate confectioner

Christmas chocolate with Serge Granger, MOF Chocolate confectioner

Chocolate and confectionery with Serge Granger, MOF Chocolate confectioner

Chocolate and confectionery with Yvan Chevalier, MOF Chocolate specialist and confectioner

Pastry

 

The essence of chocolate in pastry

Mastery of chocolate in pastry

Yule logs and festive desserts: “Tradition and magic with seasonal desserts”

Travel cakes: cakes and moist cakes

Pastries, from the display to the plate

Desserts on a plate and gourmet coffees

Sweet deli buffet: sweet cocktail items, petits fours and moist cakes

Pastry by Nicolas Boucher, pastry chef at École Lenôtre

Pastry by Christophe Renou, MOF pastry chef

From dessert to palace tea time: pastries by Jérôme Chauncesse, MOF pastry-confectioner

Lenôtre pastry with Jean-Christophe Jeanson, MOF pastry chef

Sugar art work with Fabien Emery, European champion in sugar art

Ice cream in all its states by Gérard Taurin, MOF ice cream chef

Ice cream: ice cream desserts and logs by Gérard Taurin, MOF ice cream chef

Bakery & pastries

 

Bakery: fermentation, kneading and shaping

Pastry in pastries

The art of the bakery with Gaëtan Paris, MOF baker

Haute viennoiserie with Gaëtan Paris, MOF baker