For me, pastry should be a universal language: precise, generous, and always guided by the pursuit of the perfect taste.
For me, pastry should be a universal language: precise, generous, and always guided by the pursuit of the perfect taste.
Networks
Career path
Instructor at the École Bellouet, Franck Colombié has built a rich and international career path: from Roanne to New York, including time at Maison Pierre Hermé, he has developed an open-minded and demanding vision of pastry.
Philosophy
His teaching highlights flavor, finesse, and precision of technique, passing on a vision of pastry that is both refined and grounded in the realities of the profession. At École Bellouet, he notably leads courses dedicated to seasonal petits gâteaux, where technical rigor and creativity come together to offer recipes suited to both boutique and restaurant settings.