M.O.F. Pastry Chef
Ecole Bellouet Conseil, Paris, France
Jean-Michel Perruchon’s career
A native of Brittany, Jean-Michel Perruchon discovered pastry-making at the age of 11, helping his neighbor, a pastry baker. In 1982, he moved to Paris, where he worked for such famous names as Lenôtre and Fauchon.
In 1989, he joined forces with G.J. Bellouet, Meilleur Ouvrier de France, to found the Bellouet Conseil school, a gastronomic school dedicated to professionals, of which he has been director since 2006. In 1993, he was awarded the title of Meilleur Ouvrier de France Pâtissier.
Jean-Michel Perruchon is also the author of numerous pastry books, and shares his expertise through courses and training programs in France and abroad. He is renowned for his technical expertise and his passion for passing on his art.
An internationally renowned school
Today, the Ecole gastronomique BELLOUET CONSEIL is an internationally renowned advanced training center, with a wealth of contacts established over the years and a team of highly qualified teachers, most of whom are Meilleurs Ouvriers de France or World Champions. Their watchwords: quality work and dedication to serving the needs of craftsmen and women in the food industry.
