Lenôtre, the heritage of taste and fine French patisserie

Established in the elegant Auteuil district of Paris in 1957, Maison Lenôtre has embodied the excellence of French gastronomy for over six decades. Even today, it remains a benchmark in the world of patisserie, catering and culinary training, extending its influence far beyond France's borders.

The beginnings of a pioneer, Gaston Lenôtre

It was in 1957 that Gaston Lenôtre, accompanied by his wife Colette, opened his first boutique at 44 rue d'Auteuil, in the 16ᵉ arrondissement of Paris. His innovative approach then blended precise techniques, quality products and a sense of presentation. Success was immediate, and Lenôtre quickly imposed a new vision of patisserie, lighter, more elegant and more accessible.

In 1964, Maison Lenôtre diversified its activities with the creation of a 'catering and receptions' department. It quickly became one of the most sought-after suppliers for major Parisian events, weddings and state dinners. In 1968, a production laboratory was set up in Plaisir in the Yvelines, where the company continues to produce its creations.

A school to pass on excellence, a House with its sights set on the world

In 1971, Gaston Lenôtre founded theÉcole Lenôtre in Plaisir, one of the first private professional cooking schools in France. It attracts chefs from all over the world who come to learn the master's techniques. The school embodies the desire to pass on knowledge, central to the company's philosophy.

Lenôtre was one of the first French gastronomic houses to export: to Berlin in 1975, then to Japan, the Middle East, Korea, Las Vegas, Bangkok and Beijing. In 1976, it took over the concession of the Pré Catelan, a Napoleon III pavilion in the Bois de Boulogne, which became a benchmark gastronomic establishment.

• To be read
• La Vieille France, a Parisian patisserie founded nearly two centuries ago
• Dalloyau, three centuries of French gastronomic excellence
• Fauchon, the refinement of Parisian gastronomy since 1886

The golden age and figures of the House

Among the great names associated with Lenôtre, Guy Krenzer, twice Meilleur Ouvrier de France, was appointed Creative Director in 2004, instilling a dynamic of high culinary creation. In 2007, chef Frédéric Anton, at the helm of Le Pré Catelan, was awarded three Michelin stars. In 2009, the house pays tribute to Gaston Lenôtre, considered one of the greatest pastry chefs of the 20ᵉ century, who passed away that year.

Today, Lenôtre continues to innovate. In 2017, the House celebrated its 60th anniversary with the publication of a book of 160 recipes, Haute Création. In 2020, it reissues the legendary Faites votre pâtisserie comme Lenôtre, a cult handbook on the art of pastry-making, co-written with his daughter Sylvie.

Today, Maison Lenôtre remains faithful to the spirit of its founder. It perpetuates its expertise through traditional pastry-making, event catering, professional training and creations always guided by excellence. In Paris, and around the world, Lenôtre remains a house that cannot be ignored, as the bearer of a French art de vivre.

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