Jonathan Nègre


“Biscuits longue conservation”


Jonathan Nègre, following his training at certain of the finest Parisian establishments such as Alain Ducasse at the Plaza Athénée, Arnaud Larher MOF pastry chef and dessert chef; Jonathan continued his extraordinary rise to success in London at the age of 24 when he became pastry chef alongside Joël Robuchon.

​Following this great adventure, Jonathan moved to Bordeaux, a world famous city, to establish la Pâtisserie d’Autrefois in La Brède.

In 2017, he decided to create the Jonathan Nègre brand, in order to display his signature on his own pasteries such as the Paradis Blanc, Le Symphonie or the Tarte Bordelaise.

Jonathan continues to innovate and provide us with great pastry classics upholding tradition.

A few of Jonathan’s creations 

Masterclass objectives

  • RProducing approximately thirty dried biscuits and soft biscuits that boast an extended shelf life.
  • RMaking gluten-free cookies, in addition to savory appetizer biscuits.
  • RImplementing new shaping techniques as well as new decorating techniques.
    • RLearn different baking techniques for dry biscuits as well as soft biscuits.
    • RBreakdown profit margins and and production costs to maximize profitability.
    • RA workbook containing all your creations will be made available for you.

    Reserve your Masterclass with Jonathan now 

    From August 7th thru the 9th, 2023
    “Biscuits longue conservation”

    Session duration:

    24 hours of training divided over 3 days.

    Meals included:

    Breakfast and lunch are included and will be served at the château.


    The price for this session is €1,550 including VAT.

    Financed contribution:

    As an accredited Qualiopi company, you can benefit from financial support. Ask for more information!

    Take advantage of a 100% financed training course!

    Our dedicated consultants are available to assist your preparation of your funding application. 


    Join us in the kitchen!

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