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2022 Calendar

2023 Calendar

Online French Courses

If you want to keep working on your French or support the school, our teachers are available for Skype lessons. All the details available here:

Learn French Online

Testimonial about Online Courses

"Before this year of the pandemic, the best immersion school I have attended the Ecole Des Trois Ponts. I attended two times and each time my french improved. Now, of course, it is not possible to attend the school. What is possible is online lessons by skype or zoom.
I needed a challenge and decided to try the online program. It has been very rewarding. Having a personal french coach has been, tremendously, helped me with my weak areas. So, if you have a love of the french language and want to grow, I encourage you to start the online program".

Kyla, New-York. USA

French and Pastry and Baking Courses

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 croissants, pain au chocolat, brioche and viennoiserie: all you need to know about French bakery in France.

french bakery in france

The croissant is indispensable to every good French breakfast. This pastry was created in 1863 in Vienna, but it was Marie Antoinette from Austria (originally from Vienna) who officially introduced and popularized the croissant in Paris, dating from 1770.
In the 18th Century, it was only a simple bread dough with a few improvements. The flaky, butter croissant that we eat today burst on the scene in 1920 under the agile hands of Parisian bakers.

It’s important to note the difference between the butter croissant and an ordinary or plain croissant (made with margarine). In terms of butter, France is unbeatable: the butters from Surgères (Poitou Charentes), d’Isigny (Calvados) and from Normandy are like diamonds to the pastry chefs. They are equally used in the production of pains au chocolats (general term) or chocolatines (product from the Southwest: Bordeaux and Toulouse, and in Quebec) and in all viennoiseries.

The French recall with great fondness the pain au chocolat, the raisin bread or the sugared brioche bought on their way home from school. 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.

Chocolate Making Course

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

chocolate making course

  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!

The course is structured as follows:

5 mornings of French Language group classes - maximum of 6 per group


2 afternoons around French Pastry / Viennoiserie
Conducted in French with a discreet translation for non French speakers where you can make cakes, pastries, desserts and decoration including:

  • Gourmet viennoiserie

Variations of croissant dough with the production of plain croissants, bi-colored croissants, pain au chocolat, pistachio breads and mini-viennoiserie

  • Types of brioche

Shaping traditional brioche and creative brioche: plain brioche, garnished brioche, raspberry brioche


2 afternoons around Chocolate

  • Molten - chocolate cake & Vanilla crème anglaise
  • Two type of chocolate mousse in small glasses & Crispy almond cookie
Amounts in brackets represent the deposit required. On-site : At the Villa Beaulieu, Off-site : For a more economical option, you can stay with a host family in the neighborhood. This off-site accomodation 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.
Room Type 1 Week Extra Week of General French Language
Shared Room on-site €1580 (€150) add €1080 per week
Single Room on-site €1730 (€150) add €1230 per week
Room off-site €1340 (€150) add €960 per week
french and croissants
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viennoiserie baking in france