Study Trip for our studens of the Intensive Professional Programs

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    To bring the Intensive Professional Programs February intake to a perfect close, we chose two important regions in France for our students to visit and benefit from their mix of gastronomy and natural beauty. Our international students discovered the different types of restaurants, typical regional dishes and were able to see some of the most beautiful landscapes in France.

    The students of the Intensive Cuisine and Bread Baking program had the chance to travel to Brittany, where they discovered the traditional city of Saint-Malo and its surroundings, including the famous Mont Saint-Michel, the marvelous centuries-old monument located in the coast of neighbor region Normandy and UNESCO World Heritage site, and Cancale, known for its beaches and sand banks.

    The region of Brittany has many culinary specialties such as the world-famous French Crêpe, the Kouign Amann and Far Breton. It is also rich in quality raw materials, seafood, pork, market garden products (cabbage, carrots, onions, and chitterlings) and much more.

    The students also visited an oyster farm, in the bay of Mont Saint-Michel, where the oyster beds are located and they received an explanation on how they clean, purify and calibrate the oysters and of course, the tour ended with a real tasting experience. In addition, the students benefited from the visit of the Bordier butters with all the work of kneading and butter shaping.  

    On the same note, the Intensive Pastry students embarked on a trip to the astonishing French Riviera, internationally known for its paradisiac beaches and the Cannes’ Film Festival. They visited several places in and around Cannes, including the Saint-Honorat island, Grasse – popularly known for being the home of perfume, the Florian confectionery, and the Moulin d’Opio.

    Cannes was chosen as a destination because of its rich Mediterranean gastronomy and because of the way its architecture plays a big role in the Côte d’Azur region. Our international Pastry students visited a traditional confectionery of bonbon, an olive oil mill and also visited the international Perfume Museum - where they had the chance to create their own perfumes. This has been a sensory and olfactory experience and 
    our students will soon start a new adventure: their internship!