Concept

Presently, the trade of Pastry – Chocolate – Ice-Cream Maker is undergoing a fast and constant evolution.
To invest in a specialized and adapted training allows you to answer your questions and expectations efficiently.

The quality of the trainings content will allow you to develop your knowledge, to broaden your individual creativity and to respond to the market’s competitiveness and demands..

– The French Pastry
– Plated desserts and Desserts called « à la minute »
– The Chocolate
– The Confectionary
– The Ice-cream and it’s technology
– The Artisitic Sugar
– The Pastry Caterer
– The Bakery
– The Viennese pastry

L’Ecole Internationale de Pâtisserie suggests innovating trainings called: « L’Esprit des Grands Chefs »

These trainings are intended to make you understand professionalism and the personality of the contemporary French and foreign Grand Chefs. You will discover their latest creations in various domains like chocolate, pastry, confectionary and ice cream.

For more information contact us at:
Ecole Internationale de Pâtisserie Olivier BAJARD
355 rue Docteur Parcé – zone AGROSUD – 66000 PERPIGNAN – France.
Tel : +33 (0)4 68 38 78 85 – Fax : +33 (0)4 68 21 57 61.
E-mail: contact@olivier-bajard.comwww.olivier-bajard.com

Michel Guérard is a French cook, born in Vétheuil (Ile de France) in March 1933.

He is considered one of the pioneers of what was called in the 1970s the new kitchen movement. Pastry Chef at the Crillon in Paris, at the Lido, and at the Camélia, where he works with Jean Delaveyne, he finally settles down on his own in a bistro of Asnières sur Seine: the pot au feu, which will very soon become a high place of gastronomy. It is in this same restaurant that he will revolutionize cooking, with his signature dishes. He won his first Michelin star in 1967 and his second in 1971.

Since 1974, he offers a light cooking in his restaurant Les près d’Eugénie-les Bains in Les Landes. In 1977, a third macaron and four toques to guide Gault and Millau. Then, he works with Jean Delaveyne, he finally settles down on his own in a bistro of Asnières sur Seine: the pot au feu, which will soon become a high place of gastronomy. It is in this same restaurant that he will revolutionize cooking, with his signature dishes.

He won his first Michelin star in 1967 and his second in 1971. Since 1974, he offers a light cooking, in his restaurant Les près d’Eugénie-les Bains in Les Landes. In 1977, a third macaron and four toques to guide Gault and Millau came to reward all of his work. In 1996, he renovated several areas of Eugénie les Bains, in Les Landes, to finally create «his poetic universe».

The pope of the great slimming kitchen makes notable appearances in Top Chef where he transmits philosophy

Restaurant: les près d’Eugénie à Eugénie les Bains

Its signature recipes: the crazy salad, the fluffy pillow of mousserons and morel mushrooms with asparagus from the country, the lightly smoked roasted lobster on the fireplace, the calf cake of the Marquis de Béchamel.

His works: the great slimming kitchen, Mémoires de chef, the gourmet cuisine, the gourmet cuisine of the juniors, Minceur essentielle, the great health cuisine.

End of the long duration program Graduation of Diploma 

The Thursday, November 12, 2020 at 11h30 AM

Godfather of the class 2020