Pastry expertise to unleash creativity

Institut Paul Bocuse
Executive education

The 3-day plated dessert trends programme aims to develop your competencies through innovating recipes and products and impart an excellent command of pastry techniques.

This programme is dispensed by Jérôme Langillier – World Patisserie Champion in 2009 and a passionate chef. He is truly recognised in culinary and artistic terms, thanks to his cross-disciplinary experience gained in a shop, a Michelin-starred restaurant and as an events caterer.

Contemporary plated desserts is a programme for chefs who have gained experience of the pastry specialisation in restaurants. It is also intended for professional patissiers working in a patisserie shop or in the hospitality sector.

Discover the programme