Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
Guest Chefs
Creations by Anabelle Lucantonio – NEW
1 session in the year
26 - 28 oct.
Duration
The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm)
Audience
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals
Prerequisites
Basic pastry knowledge and techniques
Language
French and English, depending on the session
Fee
1316.67 € H.T / 1580 € T.T.C
Location
École Bellouet Paris 304–306, rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility
Conditions
Minimum 8 participants maximum 12 participants
Formations certifiées Qualiopi et prises en charge possibles
Creations by Anabelle Lucantonio – NEW
A masterclass of free, expressive and elegant pastry by a world champion. In this exclusive session, Anabelle Lucantonio, Women’s Pastry World Champion 2018, invites you into her world of delicate, signature creations — low in sugar, rich in expression. Her hallmark: no moulds, leaving space for gesture, material and instinct.
You’ll explore:
• Entremets, petits gâteaux, modern tarts and travel cakes — all shaped by hand, • Balanced textures and natural, elegant finishes, • A pastry style that is authentic, handcrafted and meaningful, • Tools to nurture your own creative and personal signature. A rare and valuable course for professionals seeking individuality, precision and creative freedom.
Need information?
Contact Us
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
Find Us
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)