The pop-up concepts designed by our 3rd year Bachelor in International Culinary Arts Management students

What a great success for "Paris-Rabat" and "Tatarte"! The pop-up concepts designed by our 3rd year Bachelor in International Culinary Arts Management students - specialising in patisserie - have seen an explosion in sales of their sweet creations since Monday 19 April, for 2 weeks. So much so that they had to adapt the opening hours from the very first few days to increase their production capacity. Overseen by Chefs Taton and Durant, our young pastry chefs created a collection of 10 individual pastries and 10 tarts.

In the kitchen, their fellow students from the gastronomy specialisation took over the Expériences restaurant at the Research Centre, to set up their "Heritage" pop-up concept, under the supervision of Chef Pons and Maître d'hôtel Bernard Ricolleau. Whether for lunch or click & collect, the menu was more than tempting, offering customers the opportunity to rediscover products, flavours and associations from the land and the sea in a convivial atmosphere. The Marquis de Béchamel moist cake aroused the curiosity of many of the guests, and was delicious!

We don't know the final results, but all we can say is that the competition was a great success!