Gastronomicom Culinary School

A creative dish prepared in our cuisine class: frog legs in Black Pearl curry tempura, chorizo cream, and chickpeas in a variety of textures.

Sugar transformed into art! ✨

These elegant floral creations were crafted by our students during last June’s artistic sugar workshop, under the guidance of Chef Pol, our pastry instructor at Gastronomicom.

Two refined creations prepared during our cuisine class at Gastronomicom last May:

✨ Foie gras and smoked herring terrine with rhubarb jelly, rhubarb and apple chutney, served with brioche
✨ Duck and poultry pâté en croûte with pickled beetroot and walnut salad

Once a traditional classic, pâté en croûte is now enjoying a remarkable revival in contemporary French gastronomy.

We are incredibly proud to congratulate our former student, Bryce Stubbs, on becoming the first-ever winner of Food Network’s 100 Cooks!

Bryce joined Gastronomicom in April 2026 for an intensive three-month pastry program.
Just a few weeks after completing his training in France, his extraordinary victory was revealed: he had outcooked 99 other talented competitors and won the $215,000 grand prize.

It was a pleasure to welcome Bryce into our pastry lab and be part of his culinary journey.
His passion, determination, and creativity have now earned him an incredible achievement on the international stage.

Congratulations, Bryce, the Gastronomicom team is immensely proud of you! Once a Gastronomicom student, always part of the Gastronomicom family.

A refined dish created in our cuisine class last June: cod loin in a green herb crust, Swiss chard tian, and kaffir lime leaf sauce and oil. 🌿✨

A delicate mille-feuille combining the sweetness of vanilla, the freshness of figs, and a subtle touch of ginger.

A refined plated dessert created by our pastry chef and teacher, Chef Pol, at Gastronomicom.

A delicate balance of textures and flavours: a light, crispy cushion filled with ginger prawn tartare, paired with seasoned beetroot tartare, rocket oil, and an intense prawn bisque foam. ✨

Our Former Student Thi Le Opened Her Own Tea Room and Pastry Shop ✨
In 2019, Thi Le joined Gastronomicom for a 2-month Pastry Program. Today, she has turned a dream she had carried for more than 15 years into reality. 🫖🍰

Her tea room was imagined as a warm and comforting place, created with love and attention to every detail, a true bubble of sweetness where guests can enjoy breakfast, lunch, a coffee break, or an afternoon treat.

One of her favorite creations is a revisited tiramisu, somewhere between an ice cream sundae and a traditional tiramisu. Coffee is also a great source of inspiration for her, especially with La Fleur de Café, inspired by a coffee tart recipe she learned at Gastronomicom, with a personal touch recalling Vietnamese coffee with milk. ☕️

Thi says Gastronomicom helped her reconnect with her passion, learn techniques she still uses every day, and keep precious memories of a caring team, passionate chefs, and a warm school atmosphere.

We are so proud to see our former students follow their dreams. Congratulations Thi!

Glossy finishes, delicate decorations, colorful fruits, macarons and petits fours… our pastry students created a buffet full of elegance and creativity.

A delicious display of elegance, precision, and creativity. ✨

Two days after highlighting our morning class, here is the buffet prepared by our afternoon pastry class for Gastronomicom’s graduation ceremony last month.

After three months in the pastry lab, this final shared project was more than a buffet, it was a moment of pride, teamwork, and celebration.

Every piece told the story of their progress, their patience, and their passion for French pastry.

Bravo to our afternoon class for this beautiful achievement! 👏