“My goal is to provide artisans with reliable, adaptable, and creative recipes that they can put into practice in their daily work.”
“My goal is to provide artisans with reliable, adaptable, and creative recipes that they can put into practice in their daily work.”
Networks
Career Path
An instructor at École Bellouet, Nadir Remaki trained under Meilleurs Ouvriers de France and continued his career at Maison Michalak, where he honed his style at the intersection of contemporary creativity and technical precision.
Philosophy
A specialist in chocolate and confectionery, he conveys a modern and generous vision of pastry, with particular attention to the elegance of details and production feasibility. This year, he presents his signature course focused on the Easter collection — a complete and innovative offering that goes beyond traditional molds to include entremets, petits gâteaux, travel cakes, shareable viennoiseries, chocolate bars, spreads, and confections. With Nadir Remaki, École Bellouet reinforces its role as a bridge between tradition and modernity, always serving the artisan community.