Skip to main content

French and Pastry

  • French and bakery at Ecole des 3 Ponts
  • French and Chocolate making at Ecole des 3 Ponts
  • French and bakery at Ecole des 3 Ponts

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.

COURSE DESCRIPTION

2024 Prices French and Baking Courses

Amounts in brackets represent the deposit required.
ROOM TYPE PRICE
Shared Room on-site €1.730 (€150) / add €1.180 per week
Single Room on-site €1.900 (€150) / add €1.350 per week
Room off-site €1.470 (€150) / add €1.050 per week
+ Extra Activities

Extra Activities with extra cost

PETITS FOURS WORKSHOP

with our in-house Chef

Tuesday 1.30pm – 2.30pm
Wednesday 5.30pm – 6.30pm
Thursday 1.30pm – 2.30pm

GUIDED EXCURSION

with a teacher, 4 options available

Wednesday 2.00pm – 5.00pm

MASSAGE

at David Grand Spa (website)

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

Become a brioche expert and join in the grand tradition of French pastry makers in mastering the secrets and mysteries of the butter brioche that once delighted Marie Antoinette.

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:

MONDAY : Choux pastry

Réalisation d’un Paris-Brest infiniment praliné et de chouquettes aux perles de sucre

TUESDAY : Types of brioche

Façonnage de brioches traditionnelles et créatives : Réalisation d’une tropézienne, d’une brioche Nanterre, et de brioches suisses aux pépites

THURSDAY : Tarte de saison and Chocolate sweets

Réalisation de tarte de saison (citron meringuée ou fraise pâtissière)
Réalisation de bonbons en chocolat (Chocolate truffles, mendiants and malakoff)

FRIDAY : Chocolate Entremet

Réalisation d’un Royal au chocolat

Travail de décors en chocolat

The Art of Cooking School in France

Chocolate Making Course

 Indulge your chocolate cravings with instruction on how to create several chocolate desserts.

Who has never salivated in front of a pastry shop window while surveying all the little chocolate confections? Chocolate Religieuses, Chocolate Eclairs, Opéra cakes, Black Forest cakes, Chocolate tarts….the choices are vast! Our chocolate making course is based on a strong historical background.
The universe of chocolate: this divine pleasure is reputed to have come from the Mayan civilization 2000 years ago, then the Aztecs, and was popularized worldwide after the conquest of Mexico by Christopher Columbus. It has never stopped holding our attention.
In 1615, France got a taste of chocolate at the marriage of Anne of Austria and Louis XIII in Bayonne.

The aroma and the flavor of a little piece of chocolate will instantly transport us back to our childhoods. And we have the good fortune, in Roanne, to be delighted on a daily basis by the Master Chocolatier François Pralus. A visit to his boutique is a must!

And don’t forget hot chocolate prepared and served in a porcelain or silver chocolate server. It was Louis XIV and his wife Marie-Thérèse of Austria who made chocolate consumption a habitual routine at the Court at the Château de Versailles. It was consumed hot, as a beverage, like coffee or tea.
There are still wonderful places to sip a true hot chocolate. The nearest location to the École is in Lyon, at the Grand Café des Négociants. https://www.lesnegociants.com/welcome-to-the-grand-cafe-negociants/

Join our chocolate making course!