1, Rainotte Rainotte Baking Institute

As the founder of modern French dessert, Lenotere is more than just a genre. 1957, Lenotere opened its first dessert shop in Paris, and now it has 15 branches (3 in Paris, 2 in Nice and 2 in Cannes) and 3 restaurants in France.

Lenotere has been focusing on the development of France and started to explore overseas markets on 1975. So far, Lenotere has stores in Las Vegas, Qatar, Germany, Spain, Thailand, Japan, South Korea and China.

Now LENOTRE has been commercialized. All products in Paris are made in the central kitchen on the outskirts of Versailles, and 400 workers produce more than 6,000 products every day.

According to EU standards, the central kitchen of LENOTRE has been computerized and mechanized, but it is still completely done by hand from the cleaning of ingredients to the completion of processing. All products do not use artificial synthesis or chemical additives to maintain natural health.

2. French Paul Bocus College

Paul Bo Gu Hotel & Culinary College is located in Lyon, known as the "French Food Capital". The school was founded on 1990 by the famous French chef Paul Bo Gu.

The current chairman is Girard Berisson, founder and co-chairman of Accor Group. The school was built in Grandville Castle in the19th century, and receives more than 300 students from 35 countries and regions to study in traditional French hotels and culinary arts every year.

Paul Bocuse College has been cooperating with the School of Business Administration of the University of Lyon III since 1998. Became the first hotel and restaurant management college in France that can provide culinary arts and management majors and university diplomas, and its academic qualifications and diplomas have been highly recognized by the same industry.