Brief History: The Ecole Bellouet Conseil was created in June 1989 at 48 rue de Sèvres Paris 7ème. In 1998, it moved to its current address, at 304-306 rue Lecourbe in the 15th arrondissement of Paris.

In 2006, Jean-Michel Perruchon took over the management of the center when G. Joël Bellouet retired after 18 years of courses, teaching, and development of techniques. Today, however, Joël remains its most loyal ambassador and Jean-Michel a worthy successor of his expertise.

The center is known all over the world for the quality work and devotion to the trade and the quality of its teaching staff, trained by the very Perruchon, Franck Colombié, and other great chefs. Quentin Bailly, Guillaume Mabilleau, Christophe Morel, and Yann Brys are some of the pastry chefs who participate as external teachers.

The center is also responsible for the publication of high quality technical books, always specialized in different pastry creations.

Location: 304/306 Rue Lecourbe, Paris

Brief description of its pastry program:

• Long-term pastry training for beginners: The Bellouet Conseil School has been providing long term courses for a period of 12 weeks and the possibility of completing an internship of a maximum of 60 days in different prestigious patisseries in France. Each session will contain a maximum of 10 students.
• Professional courses: 36 different courses, which are made up to a maximum of 12 people, for perfecting skills.

Other facilities: The school is comprised of four laboratories; two kitchens for pastry work, one reserved kitchen, and a sugar and confectionery kitchen.

Website: www.ecolebellouetconseil.com