Meilleur Ouvrier de France Pastry Chef



The pastry as a starting point
Nicolas Bernardé in his family pastry, quickly developed a creative eye, a delicate gesture and above all an insatiable greed!
He entered the Grégoire Ferrandi school at the age of 15, in internship at Dalloyau, where he discovered the meaning and values of the trade and built his dream of excellence: it is decided, he too will become Meilleur Ouvrier de France. in pastry
The experiment, step by step
Then begins a varied and ambitious journey that tends towards a clear objective: to claim one day as one of the MOF (Meilleur Ouvrier de France). It was in 2004, when he was head of pastry teaching at Le Cordon International School that he obtains the title so coveted. The tricolour collar on his chef’s jacket is the consecration of a life at the service of greed. From now on there will be the before MOF and the after MOF.
The universe, rich in encounters and flavours
In 2005, he was elected Best Chef in the World. He is actively involved in the worldwide network of professionals and experts in the culinary arts and participates in numerous juries in France and internationally.
His travels, especially to Japan, Brazil and Taiwan, give him access to amazing taste experiences. It comes back full of flavors, textures, colors and new spirit for creativity.
The shop, a new adventure
Nicolas Bernardé is a man of delicacies, of love and friendship. It is at the side of his wife that he launches into the opening a shop to delight gourmets, again and again.
This new adventure is conceived as a journey in the wonderful world of sweet, and brings together a sales area of delicacies and a pastry school for professionals and starters.
Nicolas Bernardé is part of the club des Sucrés, launched by Christophe Michalak and Christophe Adam.
He is also a member of the Académie culinaire de France, the Association des MOF (Meilleurs Ouvriers de France), the Association Relais Desserts and the WACS (World Association of Chefs Society).


Meilleur Ouvrier de France, Pastry Chef, Nicolas Bernardé organizes a training around hi signature cakes. “invitation of a travelling pastry chef” you will discover with this chef new exotic flavors that make you think of sunny, spicy and sesual pastry… So it’s time for an immediate boarding around french pastries ! Welcome

From the 05th to the 07th October 2020

Teacher : Nicolas Bernardé

Meilleur Ouvrier de France Pastry Chef 

Duration : 3 days – 24 hours
Price : 1 166.67 € without taxe – 1 400 € with taxes
Breakfast and lunches are included