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 international students for September intake. 37 entrants and 17 nationalities... This will be a rich experience!
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…
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 at Gastronomicom french culinary school: When pear meets chocolate and tonka bean...
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…
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! In our culinary school students learn the art of Food presentation. Watch the video here.
What passionated students prepared in their pastry class... Exquisite choux rhubarb. Well done! #gastronomicom #frenchcooking #dessert #frenchcuisine #foodart#student
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 by Gastronomicom. Nice colors for a delicious hot starter!
Another great optical illusion prepared by our chef Samuel! Cherry foie gras and puff pastry brioche. #gastronomicom #frenchculinary #frenchcooking
The French Culinary Academy GASTRONOMICOM is organizing an open day on Wednesday June 14th 2017 from 10 am to 5 pm. The campus will be happy to welcome you for…
We welcome our new students for April intake! Australia, Brazil, Canada, China, Germany, Ghana, Guinea, Hong Kong, Hungary, Mexico, Philippines, Switzerland, Taiwan, United Kingdom, United States: students from all over…
Our student Elan make a short report of the bread week "Time flies! This is beginning of the last month of the 3-month program. Yes, it is the bread week again,…
You've never seen beef daube like this before!
Our chef Samuel and our students prepare a delicious dessert: cocunut mousse dome and creamy lime.
Trout fillet with brown butter, stuffed courgette with mini ratatouille. Stuffed courgette (zucchini) and ratatouille are classic dishes from the south of France. Enjoy your meal!
Join our Gourmet Advanced Program Intake on March 4th, 2017! All information about this one-month here
The photographic report of our student Jason (cooking courses) Merci à Jason.
Our students prepare an oyster tartar in ravioli with beetroot and cured pork fat.
We welcome our new students for January intake. 19 nationalities: This is a real International culinary school with a lot of possibilities of cultural exchange!
Papila is a Spanish design studio created in 2009, specialized in the food sector and constituted by Alberto Arza, Roberto Cortés and Eva García. Today Papila wishes to publish the…
Why is French Gastronomy so famous around the world? The ascendancy of the French gastronomy built itself up in the course of centuries. A succession of creative, talented and fascinated cooks…
Congratulations to all our students, we thank you for your amazing work. We wish you good luck for your professional life ! [Best_Wordpress_Gallery id="10" gal_title="First april cocktail"]
Fontain salmon, hollandaise sauce, celeriac taggliatelles and confit leekHollandaise sauce is a kind of warm stable emultion done with egg yolk, clarified butter and lemon juice Chicken breast cooked on…
Theme of the workshop was French style cake. Two superimposed chocolate cakes with mirror glaze Decoration are prepared with mirror glaze, floral decoration in white and black chocolate and a…
Congratulation to our students who have followed up a program at Gastronomicom.Some are going back home or turn to other project. We wish them the best and all success. Some…
Every one enjoyed these fabulous plates. Evidence of the work accomplished by our students and their Chefs
Traditonnal and revisited Lorraine Quiche by our students. The aim of the course was to work the Lorraine Quiche to play with different texture and view Which one do you…