Join a hands-on French pastry class in Le Touquet with Chef Vincent. Learn iconic desserts and modern pâtisserie techniques in a friendly, professional setting.
In northern France, the seaside resort of Le Touquet-Paris-Plage has long been synonymous with elegance and art de vivre. It’s also becoming a destination for those eager to learn French cuisine—particularly the fine art of pastry. At Les Sucrées de Vincent, participants discover the secrets behind professional-grade desserts during a convivial cooking class in France led by an expert pâtissier. Designed for both adults and teenagers, these French pastry lessons combine technique, creativity, and indulgence in equal measure. From traditional tarts to contemporary entremets, students work alongside the chef in a professional kitchen, then leave with both their creations and a renewed respect for French craftsmanship. Whether you’re seeking a short culinary experience in France or adding a gourmet highlight to your cooking holidays, this atelier at Le Touquet offers an inspiring encounter with authentic French gastronomy—accessible, generous, and delightfully sweet.
At a Glance
- City: Le Touquet-Paris-Plage (sessions also in Cucq and Étaples)
- Region: Hauts-de-France (Pas-de-Calais)
- Price: from €80 per person (adults / teens 12 +) | €50 for children
- Duration: 2 hours (min. 5 participants)
- Conditions: Open to ages 12 and up for standard classes; younger participants join children’s workshops; groups limited to 12 people maximum
- Provider: Les Sucrées de Vincent, official website – lessucreesdevincent.fr
A Culinary Project Rooted in Northern France
Les Sucrées de Vincent was created by Vincent Berton, a French pastry chef passionate about sharing his craft beyond the traditional restaurant setting. After years of developing private pastry lessons at home, he established a regional partnership model, hosting workshops in professional showrooms such as Cuisines Références (Cucq) and Cuisines & Fourneaux (Étaples and Lomme). Each site provides a fully equipped demonstration kitchen, enabling participants to practice real pastry techniques under ideal conditions.
These workshops form part of a broader vision: making French gastronomy approachable while maintaining professional rigor. The chef limits groups to a dozen participants, ensuring every student measures, folds, pipes, and glazes their own creations with precision. The concept reflects Le Touquet’s charm—mixing refinement and friendliness, technical skill and creative pleasure. For locals and travelers alike, this atelier stands as a gateway to the artisanal soul of northern French cooking lessons.
Chef Vincent Berton: From Artisan Baker to Pastry Ambassador
Born and trained in Hauts-de-France, Vincent Berton embodies the new generation of French pastry chefs who bridge traditional savoir-faire and modern teaching. He began his career as an artisan baker, later specializing in fine pastry and chocolate. His early years were spent in local pâtisseries where he mastered the essentials—laminated doughs, ganaches, custards, and decorative sugarwork—before turning toward pedagogy.
In 2015, he founded Les Sucrées de Vincent with a clear purpose: to democratize pastry by offering French cooking classes that combine professional quality with human warmth. His teaching method focuses on understanding rather than memorizing: why butter temperature matters, how texture evolves, how to adjust sugar balance. He is particularly skilled at explaining technique through touch and intuition.
Vincent’s workshops are animated by generosity; he shares anecdotes from the profession, advice on sourcing local ingredients, and guidance on equipment adapted for home use. His reputation now extends across northern France and Belgium, where he regularly hosts special pastry sessions in collaboration with culinary schools and high-end kitchen retailers.
Course Format: From Technique to Tasting
Each culinary experience in France with Les Sucrées de Vincent follows a dynamic structure designed for both enjoyment and learning. Upon arrival, participants don an apron provided by the team and discover the day’s theme—perhaps lemon meringue tart, chocolate choux, or seasonal fruit entremets.
The chef begins with a brief theoretical introduction on textures, temperatures, and ingredient chemistry. He demonstrates professional gestures: whisking eggs to ribbon, folding mousse without deflating it, controlling baking curves for perfect color. Participants then replicate the steps under his supervision, weighing, piping, and assembling their own pastries.
Throughout the class, Vincent circulates, offering tips on kneading, tempering chocolate, and artistic presentation. All utensils and ingredients are provided, and the friendly atmosphere encourages questions. At the end, each guest leaves with their finished creations elegantly packaged, along with a recipe booklet sent digitally for future practice. Tasting sessions are often integrated, allowing everyone to appreciate flavor balance, texture contrast, and visual harmony—key pillars of French pastry artistry.
The Sweet Value of Learning by Doing
What makes these French cooking lessons exceptional is the perfect balance between professionalism and pleasure. The kitchens used are equipped like genuine pastry laboratories, giving students a taste of real craftsmanship without intimidating complexity. Each class fuses technical learning with sensory discovery: the scent of vanilla bean, the shine of tempered chocolate, the delicate crunch of a pâte sucrée done right.
Beyond technique, the workshop celebrates community. Participants share ingredients, compare textures, and experience the conviviality that defines French gastronomy. The limited group size ensures that every participant receives personalized feedback, whether adjusting dough elasticity or mastering piping precision.
For visitors on cooking holidays in Le Touquet or residents seeking creative recreation, the experience provides tangible skills and lasting memories. It’s a true immersion into the culture of learn French cuisine—the intersection of discipline, artistry, and pleasure that continues to make France the world’s culinary reference point.
A Lasting Impression of French Pastry Culture
Taking part in a French pastry class in Le Touquet with Chef Vincent is to experience the beating heart of craftsmanship. From first whisk to final glaze, students gain not only recipes but an understanding of the delicate alchemy that defines fine pâtisserie.
Unlike anonymous tourist courses, Les Sucrées de Vincent cultivates authenticity: a real chef, real ingredients, and genuine mentorship. The atelier’s flexibility—offered in professional kitchens across northern France and Belgium—makes it accessible yet high-quality. Participants leave with both beautifully boxed creations and the pride of having achieved them from scratch.
Above all, the workshop embodies what French gastronomy does best: transforming technique into emotion. Whether you’re a traveler seeking a hands-on cooking experience in France or a local food lover perfecting your dessert repertoire, this class proves that every pastry is a story—and every story tastes better when shared.
Back to find your Cooking Class in France