I'm looking for some advice! I want to go to France to learn to make sweet sweet pastries. But I'm a little at a loss for what school I should be going to. Le Cordon Bleu is of course huge and famous, but is it necessarily better than smaller, independent schools?
Olivier Bajard's school pops up frequently but the timing doesn't work out, same for LeNotre and Ecole national patisserie et boulangerie. The one that does work out is Ecole bellouet conseil, but I've never heard of this school before, and also I can't find much info about it that isn't direct from their website. Anyone know about Bellouet conseil? It had a good reputation 20 years ago...does that reputation still stand? Any other schools to suggest/ward off? :)
Any advice would be great!