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 Pierre-Henri Rouillard - New
1 session in the year
05 - 07 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 Pierre-Henri Rouillard - New
A refined boutique collection designed by MOF Pierre-Henri Rouillard. This course delivers a curated range of modern boutique-sized creations, combining taste precision, texture mastery and clean aesthetics.
You’ll explore:
• Elegant petits gâteaux with layered textures and boutique finishes, • Creative tartlets, focusing on dough, fillings and visual balance, • Revisited travel cakes for shelf stability and impactful presentation, • The chef’s signature recipes and creative logic. A top-level course to expand your boutique line with distinctive, profitable and technically sound creations.
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)