Advanced French Gastronomy
Divided into eleven distinct modules, this course is designed for experienced gourmets and graduates of the Introduction to French Gastronomy. This training programme aims to improve culinary techniques.
The training programme includes:
- Revision of basic principles,
- Advanced techniques of French gastronomy,
- Initation to contemporary techniques,
- Approaches to basic molecular cuisine,
- Dressing and presentation of dishes.
This training is taught by the Chefs of the École Ritz Escoffier; Laurence Haurat, dietitian psychologist, who intervenes specifically on the Vegetarian Cooking and Flavor and Health & Organic modules; and Anne Cazor, engineer in food-processing industry and doctor in molecular gastronomy, intervenes on the Molecular Cuisine module.
At the end of the eleven sessions and the internship in the main kitchen, a Diploma is awarded to the students who pass the practical examination.
Upon successful completion of the full course and validation by the School Director, it is possible to participate in a ten day internship in the main kitchen of the Ritz Paris Hotel, run by Michel Roth. This internship is not mandatory, but is strongly recommended as it is an integral part of the cursus and formation.