Fanch Delanoé, Kaempff-Kohler’s chef at the Bellouet School

Fanch Delanoé, Kaempff-Kohler’s chef at the Bellouet School

In gastronomy, the importance of qualitative and creative development is set in stone. It’s part of the chef’s DNA!

Fanch Delanoé, Kaempff-Kohler’s Head Chef, is fully aware of this. He has just completed a course in hot and cold snacking at the prestigious Bellouet School, Rue de Sèvres in Paris, in the 7th arrondissement.

This school was co-founded in 1989 by the renowned Joël Bellouet, Meilleur Ouvrier de France, former teacher at the Lenôtre school (sadly deceased last July at the age of 83), and by Jean-Michel Péruchon, Meilleur Ouvrier de France and the establishment’s current director.

It’s no surprise that the École Bellouet Conseil, a true landmark of French pastry, attracts the best trainers in the profession and continues to write the history of sweet and savoury gastronomy.

Peyo Nobre, a renowned consultant, teaches snacking there in particular—an ever-growing sector that brings together everything he loves:

• bakery for the basics,

• cooking for regional variety,

• and pastry for finishing touches and presentation.

Snacking, a field in which Kaempff-Kohler has found its footing, can be enjoyed at BREAKK-Kirchberg as well as in our city-centre and Niederanven shops. It refers to ready-to-eat products that are easy to take away, whether between meals or instead of them. It’s a modern response to the changing lifestyles, combining convenience, flexibility and mobility.

Fanch Delanoé thus soaked up new ideas during his three-day intensive course.
Without giving too much away, you’ll soon find some great new gourmet creations in our shops, our catering catalogues and our Take Away offers.

Here’s a little gourmet sneak peek in pictures of what’s in store! 🍴

#KaempffKohler #Snacking #ÉcoleBellouet #JeanMichelPéruchon #PeyoNobre #FanchDelanoë #TakeAway