LENÔTRE

The pastry chef Lenôtre is one of the leading brands in French gastronomy. Established all over the world, it constantly reinvents the culinary heritage thanks to its team of pastry chefs, cooks, ice-cream makers, butchers, bakers, confectioners and sommeliers. Maison Lenôtre has been awarded the Entreprise du patrimoine vivant label.

History. Born in 1920 in Normandy, of a pastry chef and a saucer chef, Gaston Lenôtre was dedicated to gastronomy. After opening a pastry shop with his wife in 1947 in a small Normandy town, he opened a new pastry shop ten years later in Paris, rue d'Auteuil, and was an immediate success. Over the years, he built an empire dedicated to gastronomy, first in pastry making, then as a caterer from 1964. Four years later, he set up his creative laboratory in Plaisir, in the Yvelines, and then embarked on training by creating his school in 1971. It was in 1975 that Maison Lenôtre pushed the doors of the international market by setting up in Berlin, then in Japan, the Middle East, Korea, Las Vegas, Bangkok... In 1976, Lenôtre moved to the Pré Catelan, an elegant Napoleon III Pavilion with a classified decor, showcasing its expertise of excellence, orchestrated today by the chef and Best Worker in France, Frédéric Anton. When Gaston Lenôtre died in 2008, it was his spiritual son, Patrick Scicard, who took over the management of this empire dedicated to gourmet delicacies.

The products. The Lenôtre menu is available in both salty and sweet flavours: caponata de gambas, an architectural cube of courgette and mozzarella, farm poultry with morels and tagliatelle, but also macaroons, bostock and traditional religious. It also offers chocolates and fine spices.

Employment. The company has more than 1,400 employees, including six Best Workers in France.