Sebastien Serveau has always liked to pass on and share his knowledge. For many years he has animated training sessions in schools and training centers in France and abroad. He proposes different themes and also adapts to the demand creating custom themes.

Here are a few examples of training courses:

  • Desserts and small cakes
  • Individual desserts
  • Tarts
  • Revisited Classics
  • Macaroons
  • Petits fours
  • Chocolate candies
  • Sugar and chocolate art
  • Pastries


They have trusted me

  • School du Grand Chocolat Valrhona France – Espagne – Allemagne
  • School Cordon Bleu – Paris
  • School Olivier Bajard – Perpignan (66)
  • School Nationale Supérieure de la Pâtisserie (E.N.S.P.)
  • School Bishulim – Tel Aviv, Israel
  • School Wangsen Wuzhong-Shanghaï-Suzhou
  • School Magic Kitchen – China
  • School DGF – Ukraine
  • School Valrhona – France and Spain
  • School Hangar 78 / Silikomart – Italy
  • School Darcis – Belgium
  • French Pastry School – Chicago USA

Mauritius 2013 – Pastry training


Sebastien Serveau has participated in many national and international competitions and has won numerous prizes.

Passionate and strong from his experiences, he shares his knowledge and offers his advice. He assists candidates to prepare for competitions (taste, artistic and organizational advice). 

Here are a few examples of people he helped to prepare for competitions

  • Benoît Nicolas Ecole Ferrandi (Paris):
    Awarded the title of Meilleur Ouvrier de France Cuisine (2015)
  • Jérôme Chaucesse Hôtel de Crillon (Paris):
    Awarded the title of Meilleur Ouvrier de France Pastry (2015)
  • Léandre Vivier Hôtel Ritz (Paris):
    Awarded the title of Best Apprentice of France Pastry (2013)
  • Yann Brys Dalloyau (Paris):
    Awarded the title of Meilleur Ouvrier de France Pastry (2011)


The Israeli pastry chef and Youtuber David Freeman came to visit me during a masterclass in Tel Aviv in 2015 where I presented some recipes from my new book “Les classiques revisités pas à pas” (Classics revisited step by step).


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