Embark on a French pastry adventure that will teach you to make breads, cakes, doughs, chocolate, plate desserts, and many more. Gastronomicom provides hands-on opportunities to develop your culinary skills in a supportive learning environment. You will have a chance prepare one-star-Michelin modern desserts. Discover all the secrets of culinary arts and become an authentic professional in this field!
You will be accommodated at Residence Club Saint-Loup in shared apartment for two persons with an individual bathroom. You will be provided with separate toilet, living room, a terrance, and a fully equipped kitchen. It is situated in a park of four hectares of luxuriant greenery, a naturally preserved, spacious environment, dotted with ponds and lakes, just five minutes from the harbor and beach of Agde.
This large attractive and dynamic resort offers 14 kilometers of fine, sandy beaches, a marina with 3000 moorings, water sports and other sporting activities, a 27-hole golf course, and the International Tennis Club. You can conveniently stroll around from one quay to another on linking footpaths. There is a cycle track that goes through the resort towards Agde.
The Residence Club Saint Loup is situated in a park of four hectares of luxuriant greenery, a naturally preserved, spacious environment, dotted with ponds and lakes, just five minutes from the harbor and beach of Agde.
Duration and content of the program is four weeks with 30 hours of hands-on classes per week that includes 15 hours of pastry lessons and 15 hours of cooking lessons.
Please send Gastronomicom your resume. They will be able to tell you if you have to follow the beginner, intermediate, or advance class.
During all pastry classes, students work in teams in order to help each other and to learn together. All weekends are free. All the courses will be conducted in English.
Samuel Breux has long been one of the talented chefs, noted for having helped four-star Château de la Pioline as Chief of Dessert with Chef Christophe Gillino. He also served as Second Chef in a four-star hotel Hôtel les Roches and took the role of a Head Chef at Hôtel de Paris. He speaks both French and English. He was elected Jeune Talent Midi-Pyrénées in 2010 by Guide Gault and Millau.
Pol Bertholet studied patisserie at CAP de pâtissier chocolatier glacier confiseur and Brevet de Maîtrise pâtissier chocolatier. He has helped Constance Moofushi Resort in Maldives as Pastry Chef and Labourdonnais Waterfront Hotel et Le Suffren Hotel et Marina as Executive Chef. He is also noted as one of the Pastry Chef instructors in Ecole Ritz Escoffier, Le Ritz Paris. He won Silver Medal Ben E. Keith Show piece competition for two consecutive years in Houston, Texas. He speaks both French and English.
This culinary vacation will take place in Agde, France. The lodging is organized in a Residence Club Saint-Loup nearby the school. There is a direct bus line to campus and cost 12 EUR per month.
You can use your free time during the weekend to relax, cycle around the area, stroll around from one quay to another on linking footpaths, play golf, enjoy the beach, or do water sports. Heated swimming pool will be open from beginning of April until the end of October. Free of charges for students!
Please book your flight to arrive at Paris Charles de Gaulle Airport (CDG). From there, you can take a direct TGV train to Perpignan and stop in Agde, where Gastronomicom can pick you up (for the September, January, and April intakes).
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