Gastronomicom Culinary School

Elegance on a plate. 🦞✨

A delicate combination of smooth lobster mousse, fresh cucumber, and subtle marine notes, highlighting the precision, creativity, and elegance of French culinary techniques.

Ready to refine your skills in France? Discover Gastronomicom!

Peach & Rhubarb Religieuse made in our Pastry class ✨
A delicate French dessert combining choux pastry, fruity freshness and elegant decoration.
Well done!

Leek, oyster and samphire 🌿🦪

A refined dish prepared during our cuisine class, combining freshness, delicate textures and elegant sea-inspired flavors.

Our student Peter proudly shows off one his handmade apple turnover, golden, flaky, and straight out of the oven. 🍏👨‍🍳

Great job, Peter!

Pork tenderloin stuffed with mushrooms and fresh green herbs, served with a rich coffee sauce and creamy mashed potatoes.

One of the recipes prepared last week during Meat Week, as part of our culinary courses.

During Bakery Week, our pastry students made a bicolour cinnamon Danish, exploring two different shaping techniques.

A delicious way to practise precision and creativity under the guidance of their teacher, Chef Pol. 🥐

This week, our students will also be making a variety of breads, brioches and viennoiseries.

At Gastronomicom, our intensive Bakery Weeks, included in our pastry programs, are the perfect opportunity to learn how to make a wide range of bakery classics.

Smiles, passion and culinary excellence! 👨‍🍳✨

Group photos from our morning and afternoon culinary classes, who took part in the two-day masterclass led by Chef David Alessandria, M*F, at Gastronomicom.

Alongside our Chef Fabrice, our students learned new techniques and challenged themselves through two refined fish-based recipes.

Thank you again, Chef David, for inspiring our students!

*F

A look back at the masterclass led by Chef David Alessandria, M*F, on May 19th and 20th at Gastronomicom.

Welcomed by our Chef Fabrice, Chef David shared his expertise through two exceptional fish-based recipes, which our culinary students worked hard to reproduce with precision and dedication.

A unique experience that allowed them to challenge themselves and discover the very best of French gastronomy, guided by the techniques and creativity of a true master chef.

A huge thank you to Chef David for generously sharing his knowledge, skills and valuable tips with our students. 👨‍🍳👏

Stay tuned, group photos from the morning and afternoon classes are coming soon!

*F

A moment of creativity in our pastry class ✨
Our students worked on a free plating exercise, creating their own presentation of a fresh and elegant dessert: Citrus Verbena.

This dessert combined delicate layers of lemon sablé, lemon almond cream, lemon-yuzu crémeux, and verbena jelly.

At the end of the class, Chef Pol shared his feedback with each student, guiding them on presentation, harmony, and the final details that make a plated dessert truly stand out.

A great exercise to develop creativity, technique, and a professional eye for pastry plating. 👨‍🍳🍋