We had the pleasure of having over a 2 week course, 8 participants coming from different backgrounds and countries for the Introduction to the Fundamentals in Bread Baking. During this short but intense adventure on our Parisian Campus, these "apprentis boulangers" got to discover and learn the skills and knowledge from our awarded Chef Boulanger Didier Chaput! In 10 short days, they worked in a professional environment and were able to produce various specialties of bread and viennoiseries and learn the basic fermentation techniques. The Introduction to the Fundamentals programs are...

The students from our Intensive Professional Program in French Cuisine...

The Bienvenue en France label is a sign of trust andcertifies the quality of...

The art of Tea Time is not only reserved for the British royal court! Our...