Ducasse
Ducasse

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« I found the sales team excellent: responsive and with great follow-up. The reception and dining service were very professional. The gastronomy was outstanding, with excellent food and wine pairing advice and a very good non-alcoholic cocktail. The venue is magnificent once inside. A big thank you to everyone for your warm welcome and professionalism, truly worthy of the school's renowned name. We will be back. »

Florence BOCCHI, DASSAULT SYSTEMES

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« A big thank you for your help in organizing this event. The mixology workshop was a real success: the three bartenders captivated and taught brilliantly while maintaining a great pace throughout the hour and a half. The lunch was also unanimously appreciated. Managing a group of 30 people can sometimes be challenging, but everything was perfect. Thank you again for this wonderful experience ! »

Coralie JACOB, EIFFAGE

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« We are delighted with this day. The venue and setup met our expectations perfectly. The lunch was enjoyed by all; the service was impeccable, and the presentation of the dishes by the maître d’ elevated the tasting experience. We thank you for your warm welcome and will not hesitate to recommend École Ducasse. It even seems that some colleagues have already planned to return for lunch. »

Alexandre BATIFOULIER, ATEA

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« The attendees of the event were delighted by the venue, the service, the quality of the products, and the kindness and attentiveness of the staff. Everything was perfect! We sincerely thank the entire team for this wonderful moment and will not hesitate to call on your services in the future ! »

Fatia ALCABELARD, EQUANS

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«A huge thank you for your warm welcome and for introducing us to this iconic venue, where I can assure you that we all had an incredible culinary and tasting experience last night. We would like to sincerely thank your entire team for their efficient, discreet, and thoughtful presence. »

Corinne DUHAMEL

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« I wanted to share the success of this first event at your establishment. A big thank you to your entire team for making it such a success—the client was delighted! Everything was perfect! THANK YOU. We will definitely have the opportunity to organize more events at your venue in the future. »

Emilia DANTAS, Viz’Events

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« Once again, a service that was appreciated in every way: the welcome, the dining experience, and the availability of the rooms… Not to mention the dedication of the teams in assisting the speakers. Everything went smoothly; our directors truly enjoy gathering at your venue. It was flawless! Thank you, and a special thanks to the entire team who contributed to this success. To be repeated… »

Valérie Joubert, Eiffage Construction

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​​​​​

« I found the sales team excellent: responsive and with great follow-up. The reception and dining service were very professional. The gastronomy was outstanding, with excellent food and wine pairing advice and a very good non-alcoholic cocktail. The venue is magnificent once inside. A big thank you to everyone for your warm welcome and professionalism, truly worthy of the school's renowned name. We will be back. »

Florence BOCCHI, DASSAULT SYSTEMES

​​​

​​​​​

« A big thank you for your help in organizing this event. The mixology workshop was a real success: the three bartenders captivated and taught brilliantly while maintaining a great pace throughout the hour and a half. The lunch was also unanimously appreciated. Managing a group of 30 people can sometimes be challenging, but everything was perfect. Thank you again for this wonderful experience ! »

Coralie JACOB, EIFFAGE

​​​

​​​​​

« We are delighted with this day. The venue and setup met our expectations perfectly. The lunch was enjoyed by all; the service was impeccable, and the presentation of the dishes by the maître d’ elevated the tasting experience. We thank you for your warm welcome and will not hesitate to recommend École Ducasse. It even seems that some colleagues have already planned to return for lunch. »

Alexandre BATIFOULIER, ATEA

​​​

​​​​​

« The attendees of the event were delighted by the venue, the service, the quality of the products, and the kindness and attentiveness of the staff. Everything was perfect! We sincerely thank the entire team for this wonderful moment and will not hesitate to call on your services in the future ! »

Fatia ALCABELARD, EQUANS

​​​

​​​​​

«A huge thank you for your warm welcome and for introducing us to this iconic venue, where I can assure you that we all had an incredible culinary and tasting experience last night. We would like to sincerely thank your entire team for their efficient, discreet, and thoughtful presence. »

Corinne DUHAMEL

​​​

​​​​​

« I wanted to share the success of this first event at your establishment. A big thank you to your entire team for making it such a success—the client was delighted! Everything was perfect! THANK YOU. We will definitely have the opportunity to organize more events at your venue in the future. »

Emilia DANTAS, Viz’Events

​​​

​​​​​

« Once again, a service that was appreciated in every way: the welcome, the dining experience, and the availability of the rooms… Not to mention the dedication of the teams in assisting the speakers. Everything went smoothly; our directors truly enjoy gathering at your venue. It was flawless! Thank you, and a special thanks to the entire team who contributed to this success. To be repeated… »

Valérie Joubert, Eiffage Construction

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  • Home
  • Pascal Tanguy - L'univers de la restauration boulangère

Pascal Tanguy - L'univers de la restauration boulangère

Date:

30 Septembre-02 Octobre

Tarif:

1 632 €

 Campus:

École Nationale Supérieure de Pâtisserie

S’inscrire
Téléchargez la fiche commerciale

Pascal Tanguy

Meilleur Ouvrier de France Traiteur 

Contenu

  • Création de produits Snacking afin de répondre à une demande croissante de la clientèle Snacking et augmenter votre panier moyen de vente.
     

 –Sandwichs froids et chauds (différentes gammes : sandwich végétarien, avec sauces personnalisées, gamme pour rotation, permanente...)

–Burgers (mise en place froide, présenté fini au magasin (végétarien, poisson, émincé de boeuf...))

–Paninis
 

  • Réalisation d’une gamme de plats cuisinés attrayante, sans grande connaissance culinaire, destinée à la restauration « nomade » ou assise.
  • Optimisation des coûts de matières premières en utilisant les produits issus de la gamme sandwich (émincé de volaille, tranchette de bœuf, saumon cuit,…).
  • Au programme : Pavé de saumon et pleurotes au citron vert, Émincé de volaille à l’estragon, Tranchette de bœuf aux champignons, Gratin de légumes, Pâtes…

Inscrivez-vous

Pour assister à une formation, nous vous invitons à télécharger et compléter le bulletin d’inscription.

Bulletin d’inscription

Une fois complété, merci de le transmettre par email à geraldine.dupuy@ecoleducasse.com

Financement

Chaque entreprise française a la possibilité de bénéficier d’une prise en charge pour le financement de ses formations. N’hésitez pas à vous rapprocher de l’équipe de l’École Nationale Supérieure de Pâtisserie afin de connaître toutes les informations concernant les possibilités de prise en charge. Nous vous invitons à consulter également le site internet de votre FAF ou OPCO (Opérateur de Compétence).

Ducasse
Ducasse

Hébergement

Afin de rendre votre séjour le plus agréable possible, l’École Nationale Supérieure de Pâtisserie vous offre la possibilité de résider au sein du Château de Montbarnier, qui dispose de 24 chambres confortables et modernes. Le restaurant de l’école est également ouvert à l’ensemble des stagiaires et vous accueille au petit-déjeuner, déjeuner et dîner. Notre équipe est à votre disposition pour toutes questions.

Vous n'arrivez pas à trouver un cours ?

Nous proposons des solutions de formation hors site pour répondre à vos besoins. Pour plus d'informations, veuillez nous contacter

Programmes similaires

Ducasse

Pains et viennoiseries

Thomas Subrin – Viennoiseries et Galettes

Date:

04-06 Novembre

Campus:

Ecole Nationale Supérieure de Pâtisserie

En savoir plus