Smoked Bonito cooked on cardamom leaf, virgin marjoram sauce and crispy curry rice Black pearl
Cooking courses: how to filet a bonito like tuna
Bread week in pastry class: one of my favorite topics
Great cooking and pastry buffet prepared by the students
Great cooking and pastry buffet prepared by our students for their last day at Gastronomicom culinary school. A special day for our students indeed.
Translucent ravioli of langoustin and crab with coriander and watercress
Gastronomicom cooking courses: Translucent ravioli of langoustin and crab with coriander and watercress.#gastronomicom #frenchculinary #frenchcooking #student #frenchcuisine
Plated desserts
Plated desserts and decoration week Plated desserts and decoration week: Our pastry students are making a “Chocolat, cacao and grué“. Well done! #gastronomicom #frenchcooking #dessert #frenchcuisine #foodart #student #frenchpastry
Gastronomicom students make cheesecakes cassis
Pastry classes: Gastronomicom students make cheesecakes cassis. Work, pleasure and a lot of fun for them. Beautiful result! ??
Pastry classes: how to make French macaron
Gastronomicom hands-on pastry classes: students learn how to make French cassis macarons. And they love it!If you want to do like our students join our culinary school: http://gastronomicom.fr/enrolment-online/
Chocolate fondant by Gastronomicom
Chocolate fondant, coffee sauce and cocoa biscuit with cocoa nibs. Our pastry Chef Pol drew beautiful pictures on the plate. This technique is called " travail au cornet".
Cooking classes: first week for our new students!
First cooking week for our new students with our Chef Samuel! Our culinary students are making "cold mini ratatouille with pesto, poached egg and crispy tuile". Good job!
Gastronomicom welcome nice students from Thai Airways
Gastronomicom was very pleased to welcome nice students from Thai Airways. Thank you very much for this great time with you and for your testimonial. “I have asked all students…
Red partridge, salsify, Jerusalem artichoke, quince in lutée casserole
During the hands-on cooking classes, Gastronomicom students learnt to cook a red partridge, salsify, Jerusalem artichoke, quince in lutée casserole. Another successful lesson! Good job!
The report about the workshop “luxury snacking”
In the eyes of a student: The report by our student Swarna about the workshop “luxury snacking”. “When we heard that Chef Samuel from Gastronomicom will be holding a gourmet snacking workshop,…
Jeu concours : Gagnez une semaine de cours de cuisine et de pâtisserie
Gastronomicom vous propose de participer à notre grand jeu concours et de gagner une semaine de cours de cuisine et de pâtisserie gastronomiques, logement compris. Ce jeu concours est organisé…
Join our macrons workshop!
Gastronomicom organize a Macarons Workshop : Thursday, the 02nd of November- 4:30pm to 7:30pm (3 hours classes) Group limited to 6 students, so come & book ! Price: 100 euros / pers.…
A new video of Gastronomicom
Watch the video of Gastronomicom released by Herault-Tribune with our director Olivier Cantaut, the chefs Samuel Breux et Pol Bertholet, and our student Hamza Louzir. https://www.dailymotion.com/video/x634kyq#tab_embed Watch here the report.
Welcome to our new students!
Welcome to our international students for September intake. 37 entrants and 17 nationalities... This will be a rich experience!
Financier French almond cake
Our students and the pastry Chef Pol Bertholet prepared "financiers". A financier is a small French almond cake, flavoured with beurre noisette, light and moist with a crisp. #gastronomicom #frenchcooking…
Certification of diplomas Cooking chef and Pastry chef in gastronomy
It's official! Gastronomicom obtains the certification of its diplomas « Cooking chef in gastronomy » and « Pastry chef in gastronomy » The Gastronomicom's file was examined on 19 May…
Pastry courses: When pear meets chocolate and tonka bean
Pastry courses at Gastronomicom french culinary school: When pear meets chocolate and tonka bean...
Learn French at Gastronomicom
Our student Shari is talking about French courses at Gastronomicom. Speaking foreign languages is a real asset. This not only allows you to fully enjoy your travels while completely immersing yourself in…
Gastronomicom graduation ceremony
It’s the end of the april-june session. The Gastronomicom graduation ceremony was held last Friday. Students prepared a sumptuous cocktail! End of one adventure... beginning of another. Congratulations to our…
A special dish decoration by Gastronomicom!
A special dish decoration by Gastronomicom! In our culinary school students learn the art of Food presentation. Watch the video here.
Exquisite choux rhubar
What passionated students prepared in their pastry class... Exquisite choux rhubarb. Well done! #gastronomicom #frenchcooking #dessert #frenchcuisine #foodart#student
Gastronomicom student Intership
News from our student... Ioana is doing an internship at « Mas des herbes Blanches » in Joucas (south of France – Vaucluse). A great experience mixing work and pleasure.
Multicolor lobster ravioli with lemon thym
Multicolor lobster ravioli with lemon thym by Gastronomicom. Nice colors for a delicious hot starter!
Another great optical illusion by Gastronomicom
Another great optical illusion prepared by our chef Samuel! Cherry foie gras and puff pastry brioche. #gastronomicom #frenchculinary #frenchcooking
