Gaston Lenôtre created the first French school of gastronomy in 1971. His goal: to transmit his know-how to his collaborators so that they perpetuate it, like a heritage.
The Lenôtre gastronomic cooking school quickly opened up to French and foreign professionals. They come to feed their projects with the knack and recipes of Maison Lenôtre.
Then, enthusiasts, eager for excellence, for pastry and cooking, push the doors of the Lenôtre School.
Today, our school receives professionals and daring, ambitious people eager for retraining or already carrying out a project. To all, she teaches the know-how and the know-how of Maison Lenôtre ; it transmits the keys to excellence with suitable, certifying, short or long-term training.
The Lenôtre School and its students share a desire to innovate and a taste for challenge . It was together in 1997 that they achieved a world record: a chocolate truffle 1.50 m in diameter and 780 kg!
Maison Lenôtre has received the EPV (Entreprise du Patrimoine Vivant) label. She is also a member of the Colbert Committee. On the strength of these certifications, the Lenôtre School is encouraged to always adjust its training in order to guarantee its students the teaching of French excellence in total coherence with the changes in the economic environment.
OUR ENGAGEMENT
The Lenôtre Professional School is investing itself as an incubator with the chefs of tomorrow. It trains talents and supports them so that they carry out their retraining or business creation projects.
OUR MISSION
We want to provide advanced training to our students and partners in order to facilitate, encourage, transmit and perpetuate performance and excellence.
OUR VISION
A world reference in gastronomy, the Ecole Lenôtre aims to contribute to the influence of the French spirit and culture in the world.
