Jean-Michel Bannwart, Meilleur Ouvrier de France Charcutier-Traiteur 1997, came to the Institut Paul Bocuse Executive Education Centre to pass on his passion and knowledge during our advanced training class “Delicatessen”. A five day programme for the trainees to discover the techniques and products specific to charcuterie.
A training combining theoretical, technological and practical inputs which allowed our 8 trainees to learn more about this handmade know-how by working on local and authentic products.
At the end of the programme the trainees, along with the Chef, presented a buffet with all the creations they made during the week. From saucisson to blood sausage, passing by rilettes, pâtés, sausages, terrines … and so much more!