[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
Fanch Delano\u00e9, Kaempff-Kohler\u2019s chef at the Bellouet School<\/strong><\/p>\n In gastronomy<\/strong>, the importance of qualitative and creative development<\/strong> is set in stone<\/strong>. It\u2019s part of the chef\u2019s DNA<\/strong>! <\/p>\n Fanch Delano\u00e9<\/strong>, Kaempff-Kohler\u2019s Head Chef<\/strong>, is fully aware of this. He has just completed a course in hot and cold snacking<\/strong> at the prestigious Bellouet School<\/strong>, Rue de S\u00e8vres in Paris<\/strong>, in the 7th arrondissement<\/strong>. <\/p>\n This school was co-founded in 1989<\/strong> by the renowned Jo\u00ebl Bellouet<\/strong>, Meilleur Ouvrier de France<\/strong>, former teacher at the Len\u00f4tre school<\/strong> (sadly deceased last July at the age of 83<\/strong>), and by Jean-Michel P\u00e9ruchon<\/strong>, Meilleur Ouvrier de France<\/strong> and the establishment\u2019s current director<\/strong>.<\/p>\n It\u2019s no surprise that the \u00c9cole Bellouet Conseil<\/strong>, a true landmark of French pastry<\/strong>, attracts the best trainers in the profession<\/strong> and continues to write the history of sweet and savoury gastronomy<\/strong>.<\/p>\n Peyo Nobre<\/strong>, a renowned consultant<\/strong>, teaches snacking<\/strong> there in particular\u2014an ever-growing sector<\/strong> that brings together everything he loves:<\/p>\n bakery<\/strong> for the basics,<\/p>\n<\/li>\n cooking<\/strong> for regional variety,<\/p>\n<\/li>\n and pastry<\/strong> for finishing touches and presentation<\/strong>.<\/p>\n<\/li>\n<\/ul>\n Snacking<\/strong>, a field in which Kaempff-Kohler<\/strong> has found its footing<\/strong>, can be enjoyed at BREAKK-Kirchberg<\/strong> as well as in our city-centre<\/strong> and Niederanven<\/strong> shops. It refers to ready-to-eat products<\/strong> that are easy to take away, whether between meals<\/strong> or instead of them<\/strong>. It\u2019s a modern response<\/strong> to the changing lifestyles<\/strong>, combining convenience, flexibility and mobility<\/strong>. <\/p>\n Fanch Delano\u00e9<\/strong> thus soaked up new ideas<\/strong> during his three-day intensive course<\/strong>. Here\u2019s a little gourmet sneak peek in pictures of what\u2019s in store!<\/strong> \ud83c\udf74<\/p>\n #KaempffKohler #Snacking #\u00c9coleBellouet #JeanMichelP\u00e9ruchon #PeyoNobre #FanchDelano\u00eb #TakeAway<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Fanch Delano\u00e9, Kaempff-Kohler\u2019s chef at the Bellouet School In gastronomy, the importance of qualitative and creative development is set in stone. It\u2019s part of the chef\u2019s DNA! Fanch Delano\u00e9, Kaempff-Kohler\u2019s 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 S\u00e8vres in Paris, in the 7th arrondissement. This school was co-founded in 1989 by the renowned Jo\u00ebl Bellouet, Meilleur Ouvrier de France, former teacher at the Len\u00f4tre school (sadly deceased last July at the age of 83), and by Jean-Michel P\u00e9ruchon, Meilleur Ouvrier de France and the establishment\u2019s current director. It\u2019s no surprise that the \u00c9cole 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\u2014an 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 […]<\/p>\n","protected":false},"author":4,"featured_media":253222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-259697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n\n
Without giving too much away, you\u2019ll soon find some great new gourmet creations<\/strong> in our shops<\/strong>, our catering catalogues<\/strong> and our Take Away offers<\/strong>.<\/p>\n