"Located next to the Valrhona factory, this school offers state-of-the-art teaching laboratories with views of the vine-covered slopes of Jaboulet and Chapoutier. Frédéric Bau teaches intensive three- and four-day hands-on courses focused on ganache making or chocolate pastries. Prices vary; a two-day pâtisserie course costs 345 euros (about $340) not including lodging." - Peggy Knickerbocker, Stephanie Curtis
