École Lenôtre welcomed its new group of pastry and baking students. With diverse backgrounds, they joined the school to develop their skills, change careers or pursue a new professional goal.
From their first days, our students discovered Maison Lenôtre and the school before beginning their practical training in our kitchens. To support them throughout their training, our partner Nordways provided students and chefs with safety footwear, ensuring everyday comfort and protection.
To conclude their six months of pastry training at École Lenôtre, our students spent a week working alongside Gabriel Le Quang, Meilleur Ouvrier de France, focusing on creativity, technical excellence, and the transmission of expertise.
The week concluded with a collaborative four-hands buffet created with Paul Occhipinti, Meilleur Ouvrier de France, showcasing the skills and expertise acquired throughout their training.
From October 13 to 16, 2026, École Lenôtre will welcome Jordi Bordas, World Pastry Champion, for a new edition of his signature training course dedicated to the B·Concept method.
Over four days, professionals will discover an innovative approach to recipe formulation, based on a better understanding of ingredients, balanced textures, and pastry techniques.
This advanced training course is a great opportunity to deepen your knowledge, explore new techniques, and develop lighter, more balanced, and modern pastries alongside an internationally renowned pastry expert.
Led by Mathis and Samuel Anstett, Junior World Pastry Champions, this signature course brought together 12 professionals to focus on croquembouches and wedding cakes.
Over the course of three days, participants worked with nougatine, pastillage, artistic sugar work, and decorative elements to refine their techniques and explore the full creative potential of event pastry, guided by the excellence and expertise of the Lenôtre School.
Photo highlights from the “Bistronomy” workshop led by Chef Pascal Kamin, World Champion Caterer.
Over three days of professional culinary training, participants explored a creative and gourmet approach through the preparation of a variety of recipes, from starters to desserts.
This advanced workshop provided an opportunity to refine essential techniques used in the catering industry: cooking methods, knife skills, and plating whether for plated service or sharing dishes while developing both a technical and convivial approach to bistronomy, with respect for seasonality and quality ingredients.
