Andrei Kanakin - Learn from The Champion

The world-class pastry chef invites you to Paris, where he will share with you his secrets.


“I want my desserts to inspire!” says Andrei.


Andrei was silver medalist at The World Chocolate Masters in Russia in 2013, silver medalist at The Moscow Confectioner 2014, gold medalist at the World Chocolate Masters in 2015, and winner of the "Or Noir” category at The World Chocolate Masters in 2015. Andrei studied at the Moscow Academy of Chocolate, at The Callebaut Chocolate Academy, and from the best confectioners such as Wielfried Hauwel, Emmanuel Hamon, Michel Willaume, Stephane Klein, Ecole Lenotre, Ecole National Supérieure de Patisserie, and Bellout Conseil. His thirst for learning and continuous improvement proves to us that this champion is not standing still!



Today Andrei has his own confectionary school in Moscow, where he teaches his students and invites European colleagues. Chefs such as Cedric Grohl, Frank Haznut, and Davide Malitsya teach hand in hand with Andrew. ( )


Now we invite you to learn with Andrei Kanakin in Paris! He will give 2 courses:




Chocolate gifts for the feast of San Valentino and Easter (from 6th to 7th February 2019)

You will learn how to make chocolates, original chocolate decorations, bonbonnieres, and chocolate figures that will enhance your festive showcase.

This course does not need and previous experience. 



Confectionery art of the highest level: tastes and design (from 3rd  to 5th February 2019)    

On this course of Confectionery art you will acquire modern technological skills, work out new taste and texture combinations, and of course original and elegant design.

Entremets :


Lemon - (almond streusel, lemon financier, yuzu cream, confit yuzu with lemon candies, light mousse with lemon)


100% chocolate - ( pecans and chocolate, chocolate sponge with pecans and cocoa nibs, soft caramel with chocolate, chocolate cream with lemon, chocolate ganache, chocolate mousse)


Strawberry-Raspberry-Basil - (Almond sponge cake with raspberry, streusel with lime and raspberry, ganache with basil and lime, compote raspberry-strawberry, light mousse raspberry-strawberry


Blackcurrant - Caramel - Lemon - (caramel sponge cake, crumble, cream with caramelized chocolate with lemon, cream black currant, confit blackcurrant, caramel mousse


Mango-Passion Fruit-Coconut - (Crumble coconut-passion fruit, coconut sponge with mango, coconut cream, compote mango-passion fruit, mousse  mango-passion fruit)


Individual pastries:

Raspberry-Orange-Janduia - (Biscuit with hazelnuts, orange, raspberry cream, confit with orange, light mousse with janduia, raspberry confit)


Crispy Vanilla -  (hazelnut sponge cake, hazelnut cake, soft caramel with vanilla, vanilla cream, vanilla whipped ganache


Tropical   baba (baba ,  pineapple-juzu-rum, cremieu pineapple-coconut-lime, coconut whipped ganache, confit pineapple-mango


Passion Fruit Milk Chocolate - (Chocolate sponge cake, ganache passion fruit chocolate, confit passion fruit, whipped ganache with milk chocolate)


New Russian Honey Cake - (Honey biscuit, crumble with pecan, honey cream, jelly with honey and lemon, mousse with sour cream)


Cherry Cola - (almond sponge cake with cherry, cherry confit, whipped ganache with cola)


Mango-Caramel Tart - (Sable, orange finances, soft caramel, ganache mango-passion fruit, whipped caramel ganache)


Shu Pineapple-Lime-Coconut - (choux pastry, lime cream, pineapple, lime, coconut whipped ganache)



 Teaching format:


Demonstration:  Andrei will outline how to make all of the cakes and deal with the key points of each recipe. 

He will then demonstrate and explain the finer details.

You will be given all of the recipes in a teaching book.



Practical: You will then make some of the cakes included in the teaching book. Andrew and his assistants will observe, verify, help, and advise. They will be able to answer your questions and assist you. In total, the group will make all of the cakes in the teaching book.


We advise you to have basic knowledge of simple recipes for the workshop of Confectionery art of the highest level


Instruction on both courses will be in Russian, French, and English.


At the end of both courses a certificate of participation (in French) will be issued.



In addition to Andrei, you will be assisted on both courses by experience pastry chefs.

The School

École des Gourmets is a Paris cooking school that has already released more than one generation of chefs and confectioners. It is accredited by the state and The Bokus Organization. Throughout the year, culinary, pastry, and bakery education is provided at the school. The school also organizes short-term professional development courses for professionals.


The school is located in the 12th arrondissement of Paris at 164 Rue Charenton, close to the Gare de Lyon metro station. It is around 7 km from the Eiffel Tower and well served by bus and metro services.


Partecipation fees:

Confectionery skills tastes and design – 3 days (3rd – 5th February 2019) - €650

Chocolate decor and gifts – 2 days (6th – 7th February 2019) - €550

Confectionery skills tastes and design + course Chocolate decor and gifts - € 1,100

  Tea, coffee, and lunch are included in the price.



To reserve your place on one or both courses, you need to  transfer an advance payment of 50% of the fees. Please specify your name as a reference on the payment. 


The second half of the money will need to be paid in cash on the first day of the course or by transfer a week before the course starts.


Please fill out this form and transfer the prepayment within 3 days from the date of filling.


Prepayment can be made to paypal or by transfer to a bank account

Payment details:

Credit Agricole

Account holder: MME GASPARIAN


Bank code: 18206

Code guichet 00148

Account number: 42566819001

Key:  RIB 88

IBAN (International bank account number) FR76 1820 6001 4842 5668 1900 188





If it is impossible to participate in the course, you need to inform by email.


Prepayment is refunded completely if email is sent before December 15, 2018


After December 15, the prepayment is refunded upon finding a new member.


Please find below the list of the Hotels near to the school:

Hôtel de Venise Paris 12  

Adresse : 4 Rue de Chaligny, 75012 Paris

Tel:+33 1 43 43 63 45


Hôtel du Centre  

Adresse : 112 Rue de Charenton, 75012 Paris

Tel: +33 1 43 43 02 94


ZaZie Hotel 

Adresse : 3 Rue de Chaligny, 75012 Paris

Tel: +33 1 46 28 10 20


Aparthotel Adagio access Paris Reuilly

13 Rue De Reuilly

75012 , Paris


Hôtel ibis Paris Gare de Lyon Diderot 12ème 

31 Bis Boulevard Diderot 

75012  PARIS


Hôtel ibis Paris Gare de Lyon Ledru Rollin 12ème 

41/43 avenue Ledru Rollin 

75012  PARIS


Hôtel ibis Paris Bastille Faubourg Saint Antoine 11ème (872 метров от школы)

13 Rue Trousseau 

75011  PARIS


IBIS  ibis-paris-bercy-village 

19, place des Vins de France

75012, PARIS

Линия метро 14: Cours Saint Emilion доехать до  Gare De Lyon 1 остановка



1-7 Cour du Minervois

75012, PARIS



IBIS  Style 

77 rue de Bercy

75012, Paris



IBIS Budget  (3 км от школы)

2, place de l'Europe  Paris Bercy 2 

94220 Porte Charenton




IBIS Style Paris Tolbiac 

21 Rue De Tolbiac 

75013  PARIS



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