Collaborate with renowned chefs, study new market trends, train in innovative techniques in pastry, baking, cooking, confectionery, etc. Every year, the Lenôtre School of Culinary Arts offers new advanced courses to meet the new challenges of gastronomy professionals, who want to improve and complete their know-how.
Discover the new courses for 2022!
Bakery
Bread: organic, nutrition and revival of old varieties
With Chef Gauthier Denis, discover the latest trends in organic bread, their nutritional importance and ancient varieties. You will explore the different types of bread, the different fermentation methods and the different associations of flavors.
Next dates: March 22-24, 2023 and May 24-26, 2023
Duration: 2 days
Duration: 2 days
Viennese pastries: creations, trends and innovations
Discover the latest trends in Viennese pastries with Chef Gauthier Denis. Explore and learn how to make creative viennoiseries to highlight your product line.
Next dates: March 20-21, 2023 and May 22-23, 2023
Duration: 1 day
Duration: 1 day
Pastry, chocolate & confectionery
Signature course: Pastry with Patrice Ibarboure, Meilleur Ouvrier de France (MOF)
Elegant and balanced pastry devoted to taste.
Pastry chef of a Michelin-starred gastronomic restaurant and one of the Meilleurs Ouvriers de France, Chef Patrice Ibarboure will introduce you to his universe and his techniques from the dessert to the plate, but will also guide you in making boutique and buffet pastries. Alongside the Chef, you will create unique creations, specially designed for the Lenôtre School, as well as a travel cake, the Chef’s signature, “Le Roulé Noisette” made during the Meilleur Ouvrier de France competition in a 100% pure chocolate version.
Pastry chef of a Michelin-starred gastronomic restaurant and one of the Meilleurs Ouvriers de France, Chef Patrice Ibarboure will introduce you to his universe and his techniques from the dessert to the plate, but will also guide you in making boutique and buffet pastries. Alongside the Chef, you will create unique creations, specially designed for the Lenôtre School, as well as a travel cake, the Chef’s signature, “Le Roulé Noisette” made during the Meilleur Ouvrier de France competition in a 100% pure chocolate version.
Next dates : April 24-26, 2023
Duration : 3 days (24 hours)
Duration : 3 days (24 hours)
Privilege offers not to be missed!
Would you like to do several courses this year? Would someone you know also like to improve their skills? Or maybe you have already spotted a session more than 3 months out? You could benefit from an exceptional discount on our advanced courses!
Contact our team at 01 86 93 04 00 or by email at ecole@lenotre.fr to learn more.