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Our Product Partners

Lenôtre School shares and passes on its expertise to those who aspire to uphold the culinary traditions of French gastronomy. Our professional cooking school strives to adapt to cultural differences, new needs, and individual projects. To achieve this, we have been developing an ambitious partnership strategy for several decades, which gives us strength and uniqueness.

These academic partnerships, both in France and internationally, allow us to develop new forms and contents of training, providing students with unique opportunities for learning and experiences.

Current Product Partners

Biohills partenaire
Boiron partenaire
 Cacao Burry partenaire
 Duval Le Roy partenaire

Elle & Vire Professionnel partenaire
Maison Rougié partenaire
Nordways partenaire
Pavailler solution partenaire

RAPS France partenaire
Ravifruit partenaire
Robot Coupe partenaire
Sosa partenaire

Trablit partenaire
Valrhona partenaire
Moulins Viron partenaire

A unique pedagogical team

The chefs and trainers of the Lenôtre School.

In our School, training and advanced courses are taught by permanent trainers who are professionals, educators, and passionate individuals, as well as renowned chefs from the culinary industry. Their mission is to provide you with the best tools to turn your project into a successful professional adventure! The chefs and trainers of the Lenôtre School are dedicated to sharing their commitment to quality products, their attachment to artisanal approaches, and the expertise of Lenôtre.

Whether you are a student or a professional seeking to enhance your skills at the Lenôtre School, you will appreciate the close relationship with these passionate experts and the valuable exchanges that take place.

In our gourmet cooking school, classes never exceed 12 students. The classrooms are equipped with professional equipment to familiarize yourself with the most sophisticated techniques. The pedagogy of the Lenôtre School is focused on practice. Here, you learn by doing: you touch the products and ingredients, you experiment with techniques, you taste, adjust, correct, and fully execute the recipes.

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