A Pastry Class at the Paris Len�tre school

fx

Sat, 19 Mar 2016 18:49:26 GMT

Maria no me parece que Lenotre ofresca cursos en Ingles, lo siento....

fx

Wed, 9 Mar 2016 05:48:10 GMT

Don"t know where I put it, sorry.

Emilia Carrasco

Sat, 1 Dec 2012 01:39:18 GMT

Hi, I am from the Ecuador. I am interested in taking classes. Please send me information about this course. Thank you. Emilia

Maria Ximena Gago Carrillo

Thu, 15 Nov 2012 19:34:19 GMT

helow! i am from Peru.. i would like to take classes on this school and go to Paris. Could you send me information please? I need to be a professional? because i want to learn there i haunt study gastronomy. Please answer me!

Faith Maximilian

Fri, 29 Jun 2012 20:13:46 GMT

Is there a way I can receive this original recipe without the pictures? Maybe. I appreciate the step by step instructions but I can add this to my paper, it will exceed 750 words, you know what that means?

Maria Milagros

Mon, 12 Mar 2012 01:01:34 GMT

Cai por casualidad en tu blog y me encanto lo que lei de tu experiencia. Pienso ir a Par�s en Julio y me encantaria tomar una clase para aprender a hacer macarons.No se por que ten�a entendido que en Lenotre ofrecian clases en Ingl�s. Si sabes de otro curso de macarons que s� sea en ingl�s, serias tan amable de informarme ya que por Internet solo consigo la de Lenotre. Mil gracias. Ma Milagros

Nicole

Sat, 15 Jan 2011 18:23:44 GMT

Muy buena..... me gustaria estudiar ahi ... soy fan N�1 de los postres y de Paris .... queda excelente no..??
Se que voy a lograr estudiar en Paris .. es miu sue�o ser una patissiere profecional ... les agradesco todo Saludos
Nicole Cairo

Marisol

Sun, 2 Jan 2011 22:17:40 GMT

Muchas gracias por compartir tu experiencia en la escuela francesa de cocina. Tus comentarios muy acertados. Nunca he preparado Brioche Parisienne, pero me gustar�a que me enviaras la receta. Saludos desde Venezuela!

Marta

Thu, 13 May 2010 22:35:03 GMT

Hola. Acabo de encontrar tu p�gina, y la verdad es que me es de mucha utilidad porque llevo un tiempo queriendo asistir a alguna clase o curso especialmente de pasteler�a en Francia y no s� muy bien donde pedir informaci�n... te agradecer�a muchisimo tu contestaci�n. Un saludo. Gracias.

fx

Sun, 28 Mar 2010 10:26:18 GMT

Thanks

edith

Wed, 24 Mar 2010 22:45:18 GMT

HI! I likeD YOUR ARTICLE VERY MUCH. I WANT A BAKERY SCHOOL IN FRANCE DO YOU HAVE ANY SUGGESTION WICH ONE IS REALLY GOOD, BESIDE LENOTRE. TO CONTACT THEM.
THANKS.

Wong from HOng Kong

Fri, 15 Jan 2010 06:23:26 GMT

I called the staff Lenotre paris and she said they don"t except learner to able to speak French, I can ask them in English, it is pratical class, doesn"t need so much talk, student must see how teacher showing in the class. So i would like to attend the class in 6-9 April 4 days of Cakes and Entrement. Is anyone going there?

fx

Mon, 11 Jan 2010 21:40:05 GMT

Sorry I only visit Len�tre and they do all in French! Might be best to go for one of those even if you miss out a bit, as I would not trust too much pastry classes given in English in Paris...

ILAN

Tue, 5 Jan 2010 19:03:40 GMT

hello,
I found your article very interesting and was wondering whether you can recommend a pastry school, in English, in Paris, for my wife who"s a chef but not a pastry chef.

Joann

Wed, 17 Jun 2009 23:08:34 GMT

I really enjoy your blog. I would love to prepare these at home. where can the clay molds be purchased if possible in the U.S.? Thank you.

fx

Thu, 11 Jun 2009 10:56:06 GMT

Good luck with your new business Miriam, unfortunately I don"t know bakery schools outside Paris!

fx

Thu, 11 Jun 2009 10:51:59 GMT

Will, I really recommend you take up the class anyway, and research macaroons in advance so that you sort of understand the various steps. They"ll give you a detailed recipe at the end so you can use this as a basis for recollecting what you did. Otherwise just ask your hotel if they can arrange for a translator to join you for 3 hours, they must be able to do it. Then tell Len�tre you"d come with a translator, they might not charge him for the course. Have fun!

Will Joenaidy

Thu, 11 Jun 2009 10:32:49 GMT

Hi Francois,

As always thank you for the great posting. I wanted to share a little bit of my dillema - I just received a call from Lentore Paris telling me that the class I"ve been waiting for has suddenly become available. It"s the infamous Macaroon class for July 4th. You see, I"ll be visiting Paris during that week and my schedule fits just perfect except for one thing. I don"t speak French that well at all, other than the basic greetings and very rudimentary. I know you mentioned that I need some flucency in order to partake a class in Lenotre as the instructor don"t speak any English (and the lady who called warned me about that too). Do you think I will gain much from this class by watching and "deafly" following the instructor? Will I irritate the French because I may be the only one who don"t understand the language and hence will be an obstruction to the class?

I even tried looking for translator and would gladly pay for the price of the course - but no luck. This is a new class they had just opened, so there is still some space available. Any advice?

Thank you very much for any tips you can share with me about Lenotre"s class for the English-speakers.

Will

Miriam

Wed, 10 Jun 2009 17:24:07 GMT

Hi, I am from Guatemala, and have always loved to bake! I checked your blog and I was fascinated with it.

Do you know if there are any bakery schools in latin america that would teach puff pastry, and other similar doughs, as well as the French ones?

I have just started my own bakery business and want to learn more.

I would love to share recipes with other people around the world. Thank you!

Maribel

Fri, 8 May 2009 17:05:38 GMT

Hi,

I am interested in taking some pastry classes for the summer. Please let me know if you are offering any.

Thank you
Maribel

fx

Fri, 1 May 2009 22:28:34 GMT

Maria, I have never visited Spain although I speak Spanish, and am not a pastry chef so, to my regret, all I can do is wish you good luck!

Maria

Thu, 30 Apr 2009 15:16:37 GMT

Hi!
Thanks for a really informative article. I have come across LeNotre school before, while researching for professional pastry schools and I was very impressed with it, however, sadly I decided against following the course due to my lack of French. I am still thinking of doing the course in the future, once I learn French however, I would like to do a professional pastry course in the meantime to help me gain experience and qualifications with a view to become a pastry chef. So, here is my question...Do you know of any good professional pastry schools in... Madrid? I have researched the internet excessively and weeks later I am none the wiser. Would appreciate any information you can send my way. Many thanks

fx

Tue, 17 Mar 2009 21:37:29 GMT

Good luck for your pastry course!

Jan Yeung

Tue, 17 Mar 2009 12:10:04 GMT

Hi, I am coming from HK and now in Paris.I am a Pastry Chef, I will join hte course "The art of sugar" in Len�tre.

fx

Wed, 29 Oct 2008 09:49:17 GMT

Safiya, just read the article, it was great.

safiya

Wed, 29 Oct 2008 06:39:59 GMT

Hi,
I just stumbled across your blog, and was wondering if you coukd help me out. I"m about to apply to this school for the classes, and I would love a feedback. How was it? Did you love it? Would you go back?

Thank you so much

susan

Sat, 13 Sep 2008 00:52:05 GMT

Hi, I would like to do a 3month course in your pastry school. I am would like to know if you have classes in English and how much it will cost and also accomodation

Haider

Wed, 20 Aug 2008 10:43:16 GMT

Hi

i"m from Australia i"m intersting to study The Professional Certificate programs (Pastry)
i"m ready to move there during my study ,please let me know what should to do to apply & how much will cost, I"m already have certfcate 4 in pastry here in Australia.
but i"m intersting aslo to ipmrove my skill .
I have good experance & i been in diffrent contries in past but i"d to learn more to enhance my skill.
looking forward to hear from you
Best Regards

yhya

Tue, 15 Jul 2008 16:48:37 GMT

hallo.Iwant get trining in yor school in pastry
I want idea abuot the cost and deat and evry thing
think you

Ha

Fri, 13 Jun 2008 12:26:14 GMT

Hi,
I stumble upon your site looking for brioche recipe,I just came back from 2 weeks in Paris,I did passed by the Lenotre bakery, I wish I knew they offer baking class,next time I will
definitely will try their baking class.Did anyone try to check
The Cordon Bleu it"s in Paris too,I got invited to my cousin last day of her first session for a cooking and baking demonstration,and I"ve got to tasted it too :)

fx

Sun, 25 May 2008 13:06:15 GMT

Nancy, thanks for visiting and I hope you"ll get to have another pastry clas at Len�tre!

nancy

Fri, 23 May 2008 15:38:29 GMT

I enjoyed your article on the LeNotre Class. I attended one there in February (08) with the same chef shown in your picture.
I"m from US, and although I majored in French, the actual cooking terms were a little difficult. However, the chef was aware that some of us in the class weren"t totally fluent, so he was able to describe in English.
The other thing that was different: I"ve been baking for over 30 years with great success so I was a little puzzled at first when they didn"t use measuring cups and spoons. Everything was weighed. It was a very enjoyable experience and we all walked away with 6 different types of cakes. You also go home with the printed recipes of everything you make in class. If you"re a novice at baking/cooking and not fluent in French, this could be a difficult class.

yenny

Tue, 20 May 2008 12:54:14 GMT

I"m looking for a pastry school in france actually.. Do you have any suggestion which one is really good, beside lenotre. As I"ve checked lenotre and really2 interested to it but I don"t really speak french and it does cost so much! Thanks.

Sebnem ERENAY

Sat, 16 Feb 2008 05:45:56 GMT

Hi, I loved your blog and we(me and my two friend trying to find a nice pastry course, we need a one month course and need to try lots of cakes, do you have any classes in summer or if you don"t can you send me a name and the costs please.Thanks.

fx

Thu, 14 Feb 2008 15:18:23 GMT

Beatrice, it would indeed be very hard for us home chefs to beat professional Alsatian bakers at making Kugelhopf! Quite right, just like panettone you can turn stale slices into delicious pain perdu!

Beatrice

Thu, 14 Feb 2008 08:07:07 GMT

Although I don"t make my own kugelhopf (they are readily available near my home in Alsace), I have found that if you don"t devour them all the first day, they make wonderful pain perdu (French toast). Just don"t let them spend more than a couple of seconds in the beaten egg-cream mixture...

fx

Mon, 28 Jan 2008 14:00:03 GMT

Nawal, I think most of their books are actually bilingual English-French, you should be able to order them through Amazon or directly on Lenotre.fr although they are not cheap.

Nawal

Sun, 27 Jan 2008 15:24:27 GMT

I liked your article very much. I was wondering if you know how I can find lenotre books in english. I really admire your adventure . I would love to go there, It has always been my dream. Good luck

fx

Tue, 25 Dec 2007 10:45:26 GMT

Nancy, the pastry classes at Lenotre are conducted in French, not English. Please click on the link to their website at the bottom of my article for your other questions.

NANCY SAPIGAO PRADO

Sat, 22 Dec 2007 20:18:12 GMT

I a from California, USA . I am also interested in taking the Lenotre pastry class. Does the teacher speaks French or he can also teach in English. What is the website to check for the classes , fees in how much is the class and also the dates or months for 2008.Thanks,Nancy

Anat

Mon, 12 Nov 2007 16:42:52 GMT

Hi! although it past midnight here, I couldn"t get my eyes off the screen - the article was great! I am looking for a good pastry art school in Europe. After days and nights searching the internet, I came up with one in Switzerland, and two more in France. Are there any more that you know about? Thanks a lot for the Help, Anat.

ParisBreakfast.com

Sat, 6 Oct 2007 13:40:58 GMT

I did take the macaron class today in fact!My French is spotty but a neighbor student helped out where necessary. The end results looked a little sad & bumpy unlike your lovely kougelhopfs...hmmm I got the feeling some trade secrets were being kept under the chef"s toque...but then it"s understandable I guess. I may be over my macaron addiction, so that in itself made it worth while. Who wants to go to Rehab?

fx

Fri, 28 Sep 2007 06:45:57 GMT

Good luck for the macaroon class Parisbreakfast!

ParisBreakfast.com

Sat, 22 Sep 2007 14:26:59 GMT

Great post and terrific photos!Thanks.I think I"m signed on for a macaron class at Lenotre..keeping my fingers crossed I"ll get in.This really helps lay it all outCarolg

sun

Fri, 14 Sep 2007 09:07:54 GMT

II love your informative article about Lenotre Pastry making class. I"ll definitely fly to France to try it myself. I"ve been spending days and weeks on the web searching for the best School, College or Institution offering diploma on Pastry and chocolate around Europe. The only one I found is in Switzerland, DCT Hotel and Culinary Arts School. .The duration is 3 months.Do you know any other school in Europe offering diploma course on Pastry and chocolate? I live in England. Thank you very much.Sun

Ana

Wed, 5 Sep 2007 15:22:08 GMT

I am interested in your classes. I am from the USA and would like some information for next year"s class. Thank you,Ana

samiha mitwally

Sat, 1 Sep 2007 20:12:57 GMT

Hi Sir. I"m interested in taking a French bakery and pastry course in Paris. would please e.mail me the full details the length of the course, when dates, how much. Do you provide a place to stay during the course. Please reply to me ASAP.Regards, Mrs Mitwally

Henry Lowenstein

Sun, 5 Aug 2007 20:41:27 GMT

Sirs, the last picture on your web page shows a picture of small, brioche-type pastries, the size of small muffins but much lighter, with small pieces of sugar on them. I had these all over Paris recently when I was there but do not know what they are called or how to make them. Can you tell me about them or at least what they are called. They are almost hollow inside, they are so light and puffy, but they look like mini-brioches. I am hoping so much you can help me. Your site does not say what they are, but they are the last picture. Thank you in advance, Henry Lownstein

fx

Fri, 29 Jun 2007 01:53:21 GMT

Makram, you can contact them using the website and phone numbers above. They also do professional courses and it"s all on their website. Good luck - I love Lebanese cuisine by the way!

makram abou ghanem

Thu, 28 Jun 2007 12:13:23 GMT

Hi I am chef pastry from Lebanon I want to know if you give courses for one week in bakery and chocolate and how much is the salary.