MOF Chef Jérôme Le Minier teaches a master class for the Intensive Professional Program students in French Cuisine students at FERRANDI Paris.

FERRANDI Paris, one of the world’s most prestigious culinary schools, was recently privileged to host Jérôme Le Minier for an exclusive masterclass with students of the Intensive Professional Program in French Cuisine. A celebrated figure in French gastronomy, Le Minier holds the title of Meilleur Ouvrier de France (2004), is a membre titulaire of the Académie Culinaire de France, and most recently was crowned Champion of the 2025 International Culinary Cup.

This accomplished chef brought with him a deep reservoir of culinary knowledge and technical skill, shaped by years of experience in top kitchens around the world. His career, marked by consistent excellence, creativity, and international recognition, served as a practical example of what can be achieved in the field of contemporary French cuisine. His visit offered students a valuable opportunity to learn directly from a leading professional, gaining insights into advanced techniques, the realities of working at a high level, and the evolving standards of modern gastronomy.

 

During the masterclass, Le Minier led the students through the preparation of four refined and intricately crafted dishes:

•    Courgette Variation – A seasonal and elegant composition celebrating the versatility and subtlety of zucchini.
•    Ravioli de Saison – Hand-made ravioli featuring seasonal fillings.
•    Pigeon – A technically demanding dish, demonstrating advanced butchery and cooking methods rooted in tradition.
•    Boudin de Homard – A luxurious lobster blood sausage.

 

 

 

Beyond the cooking, Le Minier shared invaluable insights into the discipline, artistry, and mindset required to succeed in the world of haute cuisine.

As a 2025 International Culinary Cup winner, Le Minier continues to elevate the global profile of French cuisine. His visit to FERRANDI Paris reaffirmed the school’s commitment to offering world-class instruction and connecting students with the chefs shaping the future of gastronomy.