Lilian Bonnefoi, a leading chef in Antibes, takes on the challenges of restaurant and boutique pastry.
Discover his new dessert menu : chocolate variations with the power of fruits and their coulis.
Be inspired by this talented chef !

Objective

To enable participants to perfect their skills in the production of a range of pastries in restaurants and high-end shops.

Targeted skills

  • Master the techniques and presentation of restaurant/shop patisserie
  • Acquire the fundamental knowledge in the creation of a new restaurant and boutique pastry collection
  • Integrate the optimization of working techniques for rational creations
  • Learn a personalised work organisation method
  • Commercial analysis and price study
  • Introduction to tasting with a study of textures, flavour combinations and preservation methods
  • Introduction to innovation and creativity
From October 03 to 05, 2022
Duration 3 days (24 hours)
Limited to 12 persons
Professional Experience & Diploma

1 166.67 € EXCL. TAX – 1 400 € INCL. TAX
Breakfast and lunch included
International Pastry School
in Perpignan

Lilian BONNEFOI

Pastry chef
Shop and Tea room in Antibes

A talented pastry chef who masters both plated and boutique desserts.
He also has a talent for tasting that is much appreciated.
Like an artist, he creates unique pastries.

Read more ...

Prérequis

  • Be of legal age
  • Wish to join / be in the professional world of the food industry

Contact

The International School of Patisserie team is at your disposal for any questions or additional information

E-mail :  contact@olivier-bajard.com
Phone : 04 68 38 78 85