Chef Instructor Pastry
Chef Jeanne Lecourt obtained her Certificat d’Aptitude Professional (CAP) in Pastry in 2015 and her professional baccalaureate in Pastry/Boulangerie in 2017. From 2017 to 2018, she took a Mention Complémentaire (MC) in Pastry, which included an apprenticeship working at the Ritz Paris.
In 2018, Chef Lecourt was crowned One of the Best Apprentices in France (Meilleur Apprenti de France) in the Restaurant Desserts category.
From 2018 to 2020, she took a Brevet Technique des Métiers (BTM) in Pastry, continuing to work at the Ritz Paris.
From 2020 to 2021, Chef Lecourt worked as a pastry chef at the École Ducasse restaurant in Meudon and, from 2021 to 2022 at the École Nationale Supérieure de Pâtisserie (ENSP) in Yssingeaux.
In 2022, Chef Lecourt joined the team at the Saint James Paris hotel as a pastry chef under Michelin-starred chef Julien Dumas at the 1 Michelin-starred Bellefeuille restaurant.
Chef Jeanne Lecourtjoined Le Cordon Bleu Paris institute team of Chef Instructors in 2024.
