École Nationale Supérieure de la Pâtisserie (ENSP) is celebrating Easter 2024 with an iconic egg, embodying a harmonious marriage of tradition and innovation. Skillfully designed by renowned chocolatier Edwin Rousseau, this Easter egg features delicate, intricate chocolate motifs, beautifully adorned with gold leaf. It is an invitation to celebrate Easter festivities with elegance, refinement and a touch of exquisite flavour.
Professionals can also explore more of the delicious world of chocolate and pastry this Easter with special courses at ENSP. Under the guidance of new Meilleur Ouvrier de France Chocolatier, Mathieu Le Renard and Bertrand Balay, these three-day sessions will immerse them in the creation of innovative Easter themes, chocolate bonbons and montages. With a total duration of 23 hours each, these courses offer an exceptional opportunity to learn and shape some truly unforgettable chocolate creations.
École Ducasse, renowned for its pedagogical excellence in the culinary arts and pastry arts, is also celebrating the Easter festivities with a fresh touch and unique experiences at its other schools, offering a range of activities for both amateurs and professionals of the sweet world.
At its Paris Studio, chocolate classes for all chocolate lovers are available: a varied programme of workshops dedicated to chocolate will enable young and old alike to plunge into the exquisite world of this delicacy. From creating artistic Easter eggs to learning chocolate handling techniques, these classes offer an immersive and educational experience.
Finally, for those who simply wish to savour École Ducasse’s sweet creations, the Boutique at its Paris Campus offers a varied range of take-away products specially designed for Easter. The traditional Easter egg, available in dark or milk chocolate, will be on sale at the institution’s reception desk, bringing an exceptional opportunity to discover spectacular chocolate works and indulge in sweet treats during the Easter festivities.
