Le Cordon Bleu โลโก้

Special Boulangerie & Viennoiserie Demonstration by Chef Jean-Marie Lanio

Chef Jean-Marie Lanio, is a Bakery chef from the Loire-Atlantique region of France, will be coming to perform his expertise in conducting an exclusive Boulangerie & Viennoiserie demonstration. Learn more from a highly experienced professional Chef only at Le Cordon Bleu Dusit. Registration is now open with limited seat!

On the Agenda:  

BRIOCHE BASE                                  
  • Laminated Brioche
  • 3 Chocolates Brioche
PLF (CROISSANT DOUGH) BASE                             
  • Croissant
  • Stripe Bicolor Pain Au Chocolat
  • Chocolate Pain Suisse
TRADITION BREAD DOUGH BASE                             
  • Olive Twist
  • Traditional Baguette

About Jean-Marie Lanio

A skilled bakery chef from the Loire-Atlantique region in France, is currently a consultant and instructor in Seoul, South Korea.
He discovered his love for baking around his 18th birthday while working in a local bakery near his home in Nantes. He later honed his skills at the Institut National de Boulangerie-Pâtisserie (INBP) in Rouen, earning a master's degree. Finding a passion for teaching, he joined the INBP professor team for three years and then helped set up the Bakery Training Department at the Ecole Hôtelière de Lausanne with his friend Thomas Marie.

In 2015, seeking new adventures, Jean-Marie moved to Seoul to conduct master classes for the INBP and eventually opened his own training school. A two-time Meilleur Ouvrier de France competition finalist, Chef
Lanio conducts training courses worldwide. He co-authored two acclaimed books, the Grand livre de la boulangerie and the Grand livre de la viennoiserie (with Olivier Magne), along with Korean titles like Quel délice ces croissants. Known for his signature pastries like Kouign-amman and exceptional viennoiseries, Chef Lanio continues to share his expertise, making the world of French bakery more accessible to
professionals and enthusiasts alike.

Useful Note

Date: Tuesday, 12th March 2024
Time: 15:30 - 19:00 hrs.
Language: English with Thai translation
No. of Participants: 45
Included in the price:
    - A 3.30 hours demonstration session.
    - Participants should be at least 17 years old at time of application.
    - Intermediate Pastry and Boulangerie knowledge is required for this demonstration and is suitable for cooks with experience, dedicated amateur cooks and those seeking to further their culinary skills.
    - The school offers a special price to Le Cordon Bleu Alumni and Students, please contact staff via Email: thailand@cordonbleu.edu or Line: @lecordonbleudusit or Call: 02-2378877 ext.1911-1919

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