École Lenôtre offers certifying training 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.
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.
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
2,300 sq.m.
13 classrooms
400 sq.m. of relaxation and food areas
200 sq.m. of rooftop cultivation
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.
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
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.
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”
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
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: fermentation, kneading and shaping
Pastry in pastries
The art of the bakery with Gaëtan Paris, MOF baker
Haute viennoiserie with Gaëtan Paris, MOF baker
