Listening, Advising, Implementing

LISTENING
Listening is essential to understand the needs and changes of our food industry
ADVISING
Advising in the context of food industry is to provide the solutions and enhanced techniques to meet market demand
IMPLEMENTING
Implementing is the concept of working together through custom training or coaching which fits your needs

Culinary-Vitae

2009 – Creation of SARL mickaël besse®
International Pastry Consultant, Hospitality Development Consultancy
business registered under number 41 88 01044 88 with Lorraine Region Prefecture – France
Training Sweet & Savory
:
short and longer-term, à la carte, demonstration, …
Coaching, Consulting & Support
:
practical, personalized advice
Graphic Art
:
creation or relooking of your visual identity (logo, menus, packaging, stationery, signage, advertising, commercial brochure, …)
Detail Drawings 2d & 3d
:
increase productivity by visualizing your ideas and upstream projects
2007 – Opening of the pastry boutique “ecstasy™ mickaël besse®
International Pastry Boutique based in Chennai – India
W. www.pure-ecstasy.in
T. +914443920444
Concept based on the idea of a restaurant devoted completely to sweet flavors for an ultimate taste experience.
2006 to 2009 – Executive Chef
SPI Cinemas Pvt Ltd – (India (world class cinematic experience)
In charge of all culinary aspects (from A to Z) of several themes restaurants: pastries and savories for the theater (up to 4.000 products by day – freshly made packed and served every 3 hours), Blur, (multi cuisine restaurant spreaded over 15,000 square feet of world class gaming zones), Addiction (boutique coffee pub with exclusively ”Illy” coffee beans), …
1998 to 2006 – Pastry Chef
France and abroad: Michelin-Starred Restaurants, Relais & Châteaux, Boutique Hotel, Traditions & Qualité – Les Grandes Tables du Monde
InterContinental Hotel “Le Vendôme*****” in Lebanon (LB),
La Pyramide** in Vienne with Patrick Henriroux (FR),
Auberge et clos des Cimes** in St-Bonnet-Le-Froid with Régis Marcon (FR),
Le Prieuré* in Villeneuve-Les-Avignons with Serge Chenet M.O.F. (FR),
Le Scholteshof** in Hasselt with Roger Souvereyns (BE),
etc…

Consulting & Support

The answers are at hand
With over 20 years’ international experience in France and abroad in Michelin-starred restaurants, Relais & Châteaux, Traditions & Qualité, Boutique Hotel, I’m here to advise you and find just the right solutions for your needs.
Looking to start up a new project, revamp existing business, or expand your range of sweet or savory dishes?
I offer professional advice to restaurants, pastry shop and caterers on enhancing their techniques and products, increasing their market visibility, strengthening team work and staff cohesion.
I offer practical, personalized advices to business leaders in the culinary trades.

Sort and Longer-Term Training

Anticipating new trends in the food industry isn’t easy. Make time to train for future. Is your staff ready? Is your kitchen ready? Have you got the right recipes? I’ll help you adapt.
Your trade is constantly changing. Invest in the right training to meet market demand and boost profitability.
Training can be either short-term or long-term as needed, and a wide choice of intra-company training topics offered: pastries dishes (brasserie, gastronomic, banquets, …), entremets and small cakes (simple, rational, up-market, …), tarts and classics French pastries, chocolate bonbons, restaurants menus with savory specialities and desserts according to the seasons (spring – summer – autumn – winter).

Training “à la Carte” / Coaching

Custom solution for long-term vision
Choose a theme and how long you want the training to last, and I’ll organize custom training or coaching, adapted to your company and your customers, that perfectly fits your needs.
Training is provided at your establishment (in France and abroad), and work directly with you and/or your staff on the areas you want to develop.
Whatever type of personalized training you opt for, it is always based on rational, efficient working methods that are sure to boost your turnover.

Courses

Entremets & Small Cakes
Creative and modern baking. Learn to mix and match different flavors while working with contrasting textures and colors. Expand your know-how with delicious range of entremets and small cakes. Delight your guests!
Tarts & Tartlets
Pick up existing new recipes while rationalizing productivity and labor costs. Offer your clientele new taste sensations throughout the year.
Restaurants Desserts
Add magic to your menu with designer desserts! Let me share with you techniques and skills acquired over 20 years’ professional experience in France and abroad.
Chocolate Lover’s Dream
Learn to make exquisite entremets, desserts, candies, chocolate bonbons, tarts and petits fours. By the end of these classes, you’ll have the answers to every chocolate lover’s dreams.
Confectionary & Chocolate Bonbons
Discover a unique range of pastry shop products including chocolate bonbons (framed or molded), homemade spreads, jams, caramels, marshmallows, nougats, vegetable / peanuts / fruit pastes, metallic dried fruit chocolate, and more! You’ll amaze even your most demanding customers.
Desserts, Buffets, Banquets & Catering
How to wow a diverse catering clientele with a banquet of delights? Together, we’ll put together a fabulous menu which will become the attractive pole of all your guests. You’ll learn to make modern creative desserts that also meet the caterer’s volume and transport constraints.
List of courses not contractual
Each training course or consulting service is organized according to predefined or custom specifications.
Please don’t hesitate to contact me to discuss your exact needs and different possible types of training or advice.

Savory Cuisine

Learn the art of intuitive, modern and creative cooking
Creative and modern baking. Learn to mix and match different flavors while working with contrasting textures and colors. Expand your know-how with delicious range of entremets and small cakes. Delight your guests!

you and image visibility

Developing communication strategies is to give body, sense and emotion into the adventure
Discover, understand, share, showcase the work of a creator, a cook or a pastry chef. Decrypt, join, recognize

themselves in the values of a name.

The brand image is also a fine and relevant analysis of needs and expectations.
For the sense never take over form.
Creation or relooking of your visual identity (logo, menus, packaging, stationery, signage, advertising,

commercial brochure, …).

Practical Details / Fees

Let’s see what we could do together!
The content, form and fees for training or consulting will be determined from a personal needs analysis.
Every trainee will receive information sheets including the recipes covered in the course.
At the end of the course, each participant will receive a training certificate.
Please don’t hesitate to contact me for any further information.

ecstasy™ mickaël besse®

International Pastry Boutique
A. ecstasy™ mickaël besse® – Thiru-Vi-Ka-Road-Royapettah – Chennai 600014 – India
C. info@pure-ecstasy.in   W. www.pure-ecstasy.in   T. +914443920444
Concept
“The art of pastry making reaches its pinnacle when form, fragrance and flavour captive your senses” – Mickaël Besse
Ecstasy lies in details. Every element is international. Every ingredient is the freshest. Every cup of coffee is brewed to perfection. Ecstasy’s designs reflect a modern, minimalist aesthetic. In this stylish comfort and attention to detail you will find the essence of the Ecstasy experience.
Style
You could go globe-trotting. You could get a degree in international studies. You could spend a lifetime collecting stamps, coins, currency.
OR, you could stop by Ecstasy.
This isn’t just an international experience. It’s a taste of extravagance. Hand-picked from the world over, each element at Ecstasy has been meticulously chosen to serve you a piece of the cosmos on a platter.
The interiors have been designed by the electric Vikram Phadke. Vikram’s amicable spirit belives his wicked eye for fine design.
All uniforms have been designed by Atul Malhotra.
Additionally, Swarovski, Mont Blanc, Fossil, Bang & Olufsen are just some of the international brands that you will get a taste of a Ecstasy.
Chef
To Mickaël, cooking is a personal philosophy, passion and way of life. Since he began his culinary career, the journey has taken him from his French roots to other European countries, the Americas, Asia and borders beyond.
At Ecstasy, Mickaël brings to life his eye for detail. Known for his authentic, innovative creations using seasonal and regional ingredients, Mickaël provides an elegant, imaginative flourish to his international desserts.
“My main motivation and focus is to arouse your interest and surprise your taste buds”

Press

  • 2013-03.pdf
    2013
  • 2013-02.pdf
    2013
  • 2013-01.pdf
    2013
  • 2012-01.pdf
    2012
  • 2011-06.pdf
    2011
  • 2011-05.pdf
    2011
  • 2011-04.pdf
    2011
  • 2011-03.pdf
    2011
  • 2011-02.pdf
    2011
  • 2011-01.pdf
    2011
  • 2010-05.pdf
    2010
  • 2010-04.pdf
    2010
  • 2010-03.pdf
    2010
  • 2010-02.pdf
    2010
  • 2010-01.pdf
    2010
  • 2009-05.pdf
    2009
  • 2009-04.pdf
    2009
  • 2009-03.pdf
    2009
  • 2009-02.pdf
    2009
  • 2009-01.pdf
    2009
  • 2008-07.pdf
    2008
  • 2008-06.pdf
    2008
  • 2008-05.pdf
    2008
  • 2008-04.pdf
    2008
  • 2008-03.pdf
    2008
  • 2008-02.pdf
    2008
  • 2008-01.pdf
    2008
  • 2007-03.pdf
    2007
  • 2007-02.pdf
    2007
  • 2007-01.pdf
    2007
  • 2003_Decembre_Magazine_ Le_Chef.pdf
    2003
  • 2003_Decembre_Journal_du_Patissier.pdf
    2003
  • 2003_Aout_Journal de_lHotellerie_Recette_Abricot.pdf
    2003
  • 1999_Novembre_Horeca_Revue.pdf
    1999
  • 1996-01.pdf
    1996

Contact

adresse
SARL mickaël besse® – 5 allée des violettes – 88300 Neufchâteau – France
telephone
+33 (0)6 4878 6474
email address
website
www.mickaelbesse.com
© 2012
copyright © 2012 – all rights reserved
documentation
download file “profile of the business – master chef’s training”
site map
p.1
– Listening Advising Implementing –
the keywords
p.2
– Culinary-Vitae –
in few lines
p.3
– Consulting & Support –
the answers are close at hand
p.4
– Short and Longer-Term Training –
anticipating new trends in the food industry isn’t easy. Make time to train for future. I’ll help you adapt
p.5
– Training “à la Carte” / Coaching –
custom solution for long-term vision
p.6
– Courses –
taste, elegance and creativity
p.7
– Savory Cuisine –
intuitive modern and creative cooking
p.8
– Graphic Art –
developing communication strategies is to give body, sense and emotion into the adventure
p.9
– Detail Drawing 2d & 3d –
increase productivity by visualizing your ideas and upstream projects
p.10
– Practical Detail / Fees –
the content, form and fees for training or consulting will be determined from a personal needs analysis
p.11
– ecstasy™ mickaël besse® –
international pastry boutique
p.12
– Recipe –
sharing
p.13
– Press –
something to read!
p.14
– Contact –
the first step
address
telephone
email address
website
© 2012
documentation
site map
credits
legals

credits
Photographs:
Arjun Dogra Sudarshan Chari
legals
Éditeur
Le site internet www.mickaelbesse.com est la propriété de de la SARL mickaël besse® située au 5 allée des violettes – 88300 Neufchâteau – France et immatriculée au Registre du Commerce et des sociétés sous le numéro Siret 517 557 831 00016
Numéro de TVA: FR 34 517 557 831
Numéro de téléphone: + 33 (0)6 4878 6474
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605004 Pondichéry – Inde
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Propriété Intellectuelle
Le contenu éditorial, textes, images animées ou non composant ce site, sont la propriété de la SARL mickaël besse®. Toute reproduction totale ou partielle de ce site est interdite sans autorisation expresse et préalable de la société. Cette représentation ou reproduction, par quelques procédés que ce soit, constitue une contrefaçon sanctionnée par les articles L.3335-2 et suivants du code de la propriété intellectuelle.
menu
Listening
Advising
Implementing
the keywords
Culinary-Vitae
few lines
Consulting
&
Support
the answers are close at hand
Short and
Longer-Term Training
anticipating new trends in the food industry isn't easy. Make time to train for future
Training
"à la Carte"
/ Coaching
I'll help you adapt custom solution for long-term vision
Courses
taste, elegance and creativity
Savory
Cuisine
intuitive, modern and creative cooking
Graphic
Art
developing communication strategies is to give body, sense and emotion into the adventure
Detail Drawing
2d & 3d
increase productivity by visualizing your ideas and upstream projects
Practical
Details
/ Fees
the content, form and fees for training or consulting will be determined from a personal needs analysis
Ecstasy™
mickaël besse®
international pastry boutique
Recipe
sharing
Press
something to read!
Contact
the first step
mickaël besse®
consultant international en pâtisserie, hôtellerie et restaurant