Chef Pâtissier au Trianon Palace – Versailles 


Born in 1973 in Algeria, Eddie very quickly asserts himself as the most talented patissier of his generation, showing a passion, an autority and a work capacity out of the ordonary.

He perfects his techniques near Christophe Felder, the pastry chef of the Crillon from 1996 to 1999. After a brief period at The Four Seasons Hôtel George V between 2000 and 2001, Eddie becomes the pastry chef of the Hôtel Ritz till August 2008. Since then, he works at the Gordon Ramsay restaurant at the Trianon in Versailles.

Eddie works as well as a teacher for different schools and as a consultant. He participates in the creation and improvement of new products and new ways of consumption.

general audience books : Revisitez Le Millefeuille , Revisitez La Tarte au citron, Revisitez Le Tiramisu (Hachette Pratique)



Eddie Benghanem is one of the big bosses pastry cook of the catering world.
His pragmatic, simple and effective vision of the beautiful dessert, in the excellence of the taste, turns this internship into a unique and exceptional moment.

From the 21th to the 23th October 2019
Durarion: 3 days, namely 24 hours
Formateur : Eddie Benghanem
Price : 1166.67 € without taxes- 1400 € with taxes breakfast and lunch included

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