Gastronomicom Culinary School

Last week in the Gastronomicom kitchen, our cuisine students worked on a dish full of finesse and character: John Dory, cockle marinière, potato croissants, and an orange Maltaise-style Béarnaise sauce.

A recipe where every detail matters: the delicate cooking of the fish, the briny depth of the cockles, the crisp elegance of the potato croissants, and the bright citrus note of the sauce.

Cheese, wine, and a true taste of France! 🇫🇷🧀🍷

On June 18th, 18 Gastronomicom students enjoyed a special Cheese & Wine Pairing Workshop led by Charlotte Guillen, sommelier, and Chef Fabrice Amar, cuisine instructor.

A full French immersion through iconic cheeses, exceptional wines, and perfect pairings:
Munster & Gewurztraminer, Roquefort & Sauternes, Comté & Vin Jaune, Crottin de Chavignol & Sancerre, Camembert de Normandie & Pommard.

Charlotte guided the students through the wines, appellations, aromas, origins, while Chef Fabrice shared his knowledge of each cheese, from production to terroir.

Local pairings, contrast pairings, creamy textures, bold aromas… our students travelled across France without leaving the kitchen!

A delicious and unforgettable workshop. ✨

Apricot, yogurt & pine nut cannelloni 🍑
A delicate plated dessert created during pastry class at Gastronomicom, guided by Chef Pol.

For this recipe, our students worked with beautiful seasonal local products, including AOP Abricots Rouges du Roussillon.
A wonderful way to celebrate the flavors of the South of France through French pastry. ✨

At only 18 years old, our Australian student Leah is already demonstrating impressive precision, skill, and dexterity in the kitchen.

Week after week, she continues to develop her technique and creativity through her 3-month Cuisine & Pastry program at Gastronomicom.

Here, Leah presents her cod fillet “en habit vert”, served with Swiss chard tian, kaffir lime leaf sauce and herb oil.

Well done, Leah! 🇦🇺👏

Elegance on a plate. 🦞✨

A delicate combination of smooth lobster mousse, fresh cucumber, and subtle marine notes, highlighting the precision, creativity, and elegance of French culinary techniques.

Ready to refine your skills in France? Discover Gastronomicom!

Peach & Rhubarb Religieuse made in our Pastry class ✨
A delicate French dessert combining choux pastry, fruity freshness and elegant decoration.
Well done!

Leek, oyster and samphire 🌿🦪

A refined dish prepared during our cuisine class, combining freshness, delicate textures and elegant sea-inspired flavors.

Our student Peter proudly shows off one his handmade apple turnover, golden, flaky, and straight out of the oven. 🍏👨‍🍳

Great job, Peter!

Pork tenderloin stuffed with mushrooms and fresh green herbs, served with a rich coffee sauce and creamy mashed potatoes.

One of the recipes prepared last week during Meat Week, as part of our culinary courses.

During Bakery Week, our pastry students made a bicolour cinnamon Danish, exploring two different shaping techniques.

A delicious way to practise precision and creativity under the guidance of their teacher, Chef Pol. 🥐

This week, our students will also be making a variety of breads, brioches and viennoiseries.

At Gastronomicom, our intensive Bakery Weeks, included in our pastry programs, are the perfect opportunity to learn how to make a wide range of bakery classics.