French and Pastry
WEEK FROM €1.730
SHARED ROOM ON-SITE €1.730
You will notice that we include an option to share a room. If you are coming on your own and wish to make use of the shared room rate, we will make every effort to place you with a guest who has made a similar request. However, single room rates will apply if we are unable to pair you with another guest.
SINGLE ROOM ON-SITE €1.900
ROOM OFF-SITE €1.470
For a more economical option, you can stay with a host family in the neighborhood. This off-site accommodation is a short walk from the Villa Beaulieu (15mn on foot maximum). Breakfast is taken with the host family, while lunches and dinners are shared with other guests and instructors at the Villa Beaulieu.
DESCRIPTION OF THE COURSE
French and the Secrets of French Pastry
This course includes French language classes, French pastry classes, as well as Chocolate making courses.
French and the Secrets of French Pastry – a delectable combination of French pastry, chocolate creations and French language! After a morning of French language classes, we invite you to don an apron and head to the kitchen for our hands-on Pastry and Chocolate sessions.
A unique opportunity to develop your artistic side and your taste buds. Our enthusiastic, talented chef instructor, with his artistic flair and advanced technical qualifications, teaches in a relaxed setting. He leads you on a creative adventure that covers the basics of pastry and chocolate production, how to make technical improvements, and encourages you to use your imagination in the creation of a chocolate presentation.
French viennoiserie
Learn techniques and little secrets for preparing several types of brioche and choux : all you need to know about French bakery in France.
Immerse yourself in childhood memories and share the unequaled pleasure of seeing, smelling, touching and listening to the array of French viennoiserie pastries!
French brioche
The brioche, similar to the type that we eat today, was born in Normandy in the 16th century, but brioche dough was developed in medieval times. It has undergone many different forms and flavor profiles, according to the region of origin (sugar brioche, Tarte Tropézienne, gâche, Brioche Nanterre, Brioche Vendée, braided brioche, Cougnou, Pogne, Saint Genis, Brioche Chinois, etc.) and also gains its reputation from the quality of the butter used in its fabrication.
Here in Roanne, the most well-known brioche is the Praluline. https://www.chocolats-pralus.com/en/la-praluline.html
The course is structured as follows
5 mornings of French Language group classes – maximum of 6 per group
PLUS
4 afternoons around French Pastry / Viennoiserie / Chocolate
Conducted in French with a discreet translation for non French speakers where you can make cakes, pastries, desserts and decoration.
2026 RECIPES :
MONDAY
Réalisation d’un Saint Honoré revisité
Confection de Financiers framboise
TUESDAY
Fabrication de sablés de Noël & de guimauves enrobées de chocolat
THURSDAY
Elaboration d’une tarte aux agrumes, meringuée
Préparation de chouquettes fourées à la crème de vanille
FRIDAY
Création d’un Royal au chocolat: réalisation d’un croustillant praliné et d’une mousse au chocolat noir
Travail de décors en chocolat et écriture au cornet
