Travel & Gourmet

Best culinary schools of Paris: where to study gastronomic art in it's world capital

Undoubtedly: Paris is the capital of fashion, design, arts and…culinary and pastry, too. Where is it better to explore as an ameteur or study professionaly gastronomy science or basics of pastry if not here, in Paris? Here are the best schools of La Ville Lumiere!
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Photo credit: Ritz Escoffier

Ritz Escoffier

School located in Place Vendome’s treasure - Hotel Ritz. Elegant and luxurious, spacious, interactive. Organization on the highest level, courses of variable duration and specialization both in English and French. Always - with worldwide known chefs as Sylvestre Wahid or Yann Couvreur or with chefs residents - Nicolas Sale and Francois Perret.
Types of courses: culinary and pastry arts together or separately;
Length of courses: from 2h for a single course up to 25 weeks with a full day occupancy for a professional ones;
For who: for amateurs and also for those who want to obtain professional diploma and license to continue career as cook or pastry chef;

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Photo Credit: Ferrandi

Ferrandi

Professional school. The place where the majority of the star chefs are “born”: students of Ferrandi are those who after go to work in the best Michelin starred restaurants and open their own establishments. Here one may choose from bachelor or master’s degree, in English or in French. As a bonus, Ferrandi offers many stage possibilities throughout the country in the most well-known and prestigious restaurants.
Types of courses: culinary and pastry arts together or separately; service and hotelierie art; restaurant management and business; food and beverage management;
Length of courses: from 1 year of master course up to 3 years of bachelor with a full day occupancy;
For who: only for those who want to dedicate their lives to culinary arts and work in this sphere;

 

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Photo Credit: Cordon Bleu

Cordon Bleu

Impossible not to know this school as it’s fame and glory are spread between 20 countries and they already have 20.000 students across the globe. Founded 125 years ago, this school is one of the oldest ones and also one of the prestigious. Famous chefs, all the career possibilities you want or simply unforgettable experience of master classes - Cordon Bleu is always a perfect choice of the highest level.
Types of courses: culinary and pastry arts together or separately; bread and viennoiserie; nutrition; service and hotelierie art; restaurant management and business; food and beverage management;
Length of courses: from 2h for a single course up to 2 years with a full day occupancy for a professional ones;
For who: for amateurs and also for those who want to obtain professional diploma and license to continue career as cook or pastry chef;

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Photo Credit: Pierre Monetta

École Alain Ducasse

Apparently a new project of the most Michelin “starred” chef of the world (Alain Ducasse holds 21 stars across the planet) offering both amateur lessons and professional programs. First ones are held in the center of Paris, professional education is obtained or in the newly built campus in the outskirts of Paris, or for the pastry arts (École Nationale Supérieure de Pâtisserie) - in the suburbs of Lyon, the gastronomic capital of France, inside the ancient castle’s walls. Students are taught both by Ducasse’s raised by stars as Cedric Grolet or Romain Meder, but also by other chefs of the group. Perfect opportunity for post-diploma stage.
Types of courses: culinary or pastry arts, only separately - for professional studies; amateur classes on various topics from the basics of cuisine to specific topics as vegan cuisine;
Length of courses: from 2h for a single amateaur course and 3 years with a full day occupancy for a professional bachelor ones;
For who: for amateurs and also for those who want to obtain professional diploma and license to continue career as cook or pastry chef;
Languages: English and French

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Photo Credit: Lenôtre

Lenôtre

Founded in 1957, it’s another well-known Parisian school for those who always dreamt about becoming a professional chef or a pastry magician, or simply - improve to cook something new for himself. Very reasonable price is one of the key-elements of Lenôtre as well as absolutely special offers as team building for Food & Beverage business companies and the possibility to ask for the made-to-measure consulting for your company.
Types of courses: culinary and pastry arts together or separately;
Length of courses: from 2h for a single course up to 2 years with a full day occupancy for a professional ones;
For who: for amateurs and also for those who want to obtain professional diploma and license to continue career as cook or pastry chef

Aline Borghese

 

The author Aline Borghese is an international journalist and critic of haute cuisine.

She graduated from the culinary schools of the Ritz Escoffier, Ecole de cuisine Alain Ducasse, La Cucina Italiana. Champagne and wine sommelier, cocktail enthusiast, gastronomic consultant and simply Bohémienne Affamée.
 

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