The artwork of French gastronomy | EUROtoday

The artwork of French gastronomy is a feast for the senses, the place the wonder is simply as vital because the style.

Choosing a cake at a French patisserie is a cultural occasion. There is pleasure within the cautious determination to be made as you view the counters full of trays of muffins, cookies and croissants, candy scallop-shaped madeleines, crisp rainbow-colored macarons sandwiched with luscious velvety cream, delicious sugary chouquettes, and opulent opera muffins . Shelves heave with scrumptious tarts like fruity tarte tatin and delectable seasonal mirabelle plum, apricot and cherry pies. There are flamboyant strawberries – recent strawberries stuffed into the wealthy cream, wedged between layers of delicate almond sponge fingers and creamy flan pâtissier, and puff pastry fantasies, fluffy concoctions of choux balls and piped cream – faith, Paris-Brest and Saint Honoré muffins, frangipane stuffed pithiviers, galette des rois, and beautiful pear tarts.

Behind the scenes are the pâtissiers, cake and pastry makers, who’ve skilled arduous to learn to make these scrumptious artworks. And, it is not simply cake outlets the place these abilities are apparent. A brand new development has emerged, a rising legion of residence bakers who additionally need to be taught the craft of pastry – for pleasure.

The world’s greatest pastry faculty

I arrived late on the Ducasse Campus within the village of Yssingeaux, not removed from Lyon, within the south of France. It’s a surreal expertise to look at Luc Debove whip the lid off a plastic container, pop it in a microwave for a couple of minutes and want you bon appetit. The act itself is one we’re all acquainted with – however Luc Debove simply occurs to be a world champion pastry chef in addition to director of the Ecole Nationale Supérieure de Pâtisserie, Ecoles Ducasse (ENSP). He takes my bag as much as my room in a fort on prime of a volcano, which other than being a pastry faculty can also be a lodge for college students and visiting visitor academics – a lot of them superstars of the culinary world. “Help yourself to anything in the fridge” he says with a smile earlier than he heads residence.

And sure should you’re questioning about Schools Ducasse – it’s that Ducasse, Alain Ducasse, one of many world’s prime cooks with 21 Michelin Stars, 31 eating places, umpteen books, a lifetime of French gastronomy, and founding father of Ecoles Ducasse – a collaboration with Sommet Education, the world-leading hospitality administration schooling group – which in 2023 was named winner of the World Culinary Awards.

For a cake monster like me, the fridge was a cold little heaven. Full of salted cream millefeuille muffins, lemon meringue tarts, and chocolate gateaux, and within the freezer had been marvelous wanting ice cream muffins made by college students through the course of the day. Much of what they make is delivered to native faculties for the children and academics to get pleasure from, however some is stored within the fridge for peckish college students to get pleasure from. And me.

The faculty was once within the fort, previously the bottom of the Confederation of Pastry Makers, however final 12 months they took expanded with a brand-new state-of-the-art campus that ten years to finish – making this the world’s greatest pastry faculty with a dozen ‘laboratories’ – kitchens and lodging for college students. Courses right here final eight months and embody two internships. Students come from all over the world; worldwide courses are taught in English, the remaining in French. Every pupil is given a ‘toolbox’ – a cupboard that has wheels as it is so large, stuffed with important gear wanted to organize, primp and prettify pastry from ice cream to chocolate and every thing in between.

From baguettes to brioche, candies and each kind of cake and pastry

In one class I meet college students of all ages making vanilla brioche and caramel-coated sponge fingers, and after simply three weeks coaching, they appear ok to be in a pastry store. Another group are making wholesome desserts with much less sugar and gluten free tarts with chickpea meringue. There are dozens of chef-teachers on the faculty together with one who focuses on gluten free. There are not any {qualifications} wanted to take the course and I ask one of many academics if anybody can be taught to be an important pâtissier.

“Technique can be taught” says instructor chef Ludovic, “the key requirements are motivation, passion and hard work. But if you don’t have passion, it will be a struggle.”

Some college students will go on to be skilled pastry cooks, others are there as a result of they like to prepare dinner, love muffins, and need to be one of the best they’ll presumably be. Coline from Lyon, a former physiotherapist, advised me she loves residence baking and needed to develop her ardour. “I was looking for excellence, I wanted the best” she says, “and here I found it. And yes it’s very hard work, but very rewarding.” Marc, a mature pupil who based a profitable logistics firm says however needed a profession change enthusiasm, “I love cakes, and I love making people happy with cakes,” and deliberate to work as a pastry chef in a small lodge in Provence after the race.

I occurred to be there on the finish of a coaching course for some college students, and joined an awards ceremony by which they obtained their diplomas, cheered on by proud chef tutors, household and mates. A unbelievable unfold of jewel like canapes and muffins, made to perfection by the scholars, was the right option to pay homage to their abilities. I made them proud.

Ducasse School – Paris Campus

In Meudon, within the Paris suburbs, an enormous campus caters to long run college students with programs geared to show culinary abilities to college students who come from all over the world to be taught from one of the best. There are a number of programs from two months to the three-year Bachelor course, taught in French and in English for the International college students (80 nationalities). I toured a few of the kitchens which had been full of scrumptious aromas, college students filleting fish, chopping greens, mixing dough, plating up meals, all wearing meticulously clear white chef jackets and toques. “We’re not training them to be Michelin Star chefs, though some may ago on to achieve that,” one of many academics tells me “but to be the best they can be. And it’s a serious job, it takes time to make people happy which is what our job as chefs and cooks is.” As with ENSP, there are not any formal {qualifications}, however an interview course of ensures that college students are ready for arduous work and have the fitting aptitude.

There’s additionally a wonderful restaurant onsite – Adour. It’s adorned with copper pots and pans from Alain Ducasse’s personal assortment. It’s massively widespread (I noticed 2-Michelin starred chef Thierry Marx having fun with a bowl of soup!), so reserve prematurely if you wish to get pleasure from their excellent menu.

School Ducasse – Paris Studio

Tucked away in a small facet avenue within the coronary heart of Paris, École Ducasse – Paris Studio, within the sixteenth arrondissement, is for individuals who need to squish in a morning, afternoon or day of creating culinary abilities with a prime chef instructor. When I visited, I simply missed a Hollywood legend and his household who’d spent the morning studying to make macarons like professionals!

This is the one cooking faculty in France that is geared in the direction of amateurs in France who need to be taught and apply the culinary arts mixed with savoie faire. There are 800 small-class programs every year – a mixture of cooking and pastry, plus wine tasting and children’ cookery programs. You’ll be taught to prepare dinner dishes with greater than 80 totally different themes and recipes all come from Ducasse eating places – conventional, traditional, bistro and 3-Star, plus you will learn to gown the plates, an vital ability in French gastronomy. They use home-style units, not inaccessible restaurant gear that you’re going to by no means be capable of replicate it at residence. As Alain Ducasse says: “Eating is a citizen act in which chefs have a role to play.” This is a singular cooking studio, and what you be taught here’s a fabulous memento of Paris to take residence and share with family and friends. I used to be so impressed, I added this to the itinerary of my Perfect Paris Tours!

Find out extra: ecoleducasse.com/en

Janine Marsh is the creator of a number of internationally best-selling books about France. Her newest e-book How to be French – a celebration of the French way of life and artwork of residingis out now – a have a look at the French lifestyle. Find all books on her web site janinemarsh.com

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