French Ambassador to Indonesia Visits Bali Culinary Pastry School Strengthening France-Bali Collaboration in Gastronomy and Education

His Excellency Fabien Penone, French Ambassador to Indonesia, Timor-Leste and ASEAN, visited the Bali Culinary Pastry School (BCPS), part of the Bali International Training and Development Center (BITDeC) in Nyanyi, Tabanan Regency, on Saturday, 11 October 2025. The visit, held as part of French Gastronomy Week 2025, marked an important milestone in the growing collaboration between France and Bali in education, culture, and gastronomy. BITDeC is part of the education pillar of Nyanyi Bali, a leading center of excellence where world-class education meets the timeless values of Balinese heritage.

Ambassador Penone emphasized the role of gastronomy and education as cultural bridges between Indonesia and France. “France and Indonesia share a common vision to build long-term partnerships in education, culture, and gastronomy. What Bali Culinary Pastry School is doing here truly embodies that vision, reinforcing people-to-people connections, nurturing young talents, and creating new opportunities for collaboration,” said H.E. Fabien Penone. “This is one of the most accomplished institutions I have visited in Indonesia’s gastronomic field,” he added.

Ambassador Penone was welcomed by Made Ariani Siswanto, Founder of Bali Culinary Pastry School (BCPS), Dr. Paulus Herry Arianto, Deputy Director of Politeknik Internasional Bali (PIB College), and members of the Board of Directors of Nyanyi Bali. The delegation also included senior representatives from the French Embassy and Alliance Française Bali.

Made Ariani Siswanto, who also serves as President Commissioner of Valrhona Chocolate Bali Park, expressed her appreciation for the visit. “It’s an honor to welcome His Excellency Fabien Penone to Nyanyi Bali. This visit reflects our shared vision to nurture long-term partnerships with France, from talent exchange to strengthening Bali’s growing position as a global destination for education, culture, and gastronomy,” said Ariani.

The ambassador’s visit included a session highlighting international collaboration between Bali and France through BCPS’s partnerships with leading French institutions, chefs, and brands. BCPS’s collaborations with French institutions include French language lessons for BCPS students in partnership with Alliance Française Bali, as well as internship and work placements in several prestigious restaurants and hotels within the Lucien Barrière group and Michelin-starred establishments in France, mentored by renowned Meilleur Ouvrier de France (M.O.F) chefs such as those at La Maison Paul Bocuse, Guy Lassausaie, along with other esteemed Relais & Châteaux properties.

“To date, up to 150 students have completed the French language course in collaboration with Alliance Française. From 2023 to 2025, 60 of our students have participated in overseas internships in France. We hope this visit will not only strengthen our current partnerships but also extend them into the future,” Ariani added.

The event was hosted at the Politeknik Internasional Bali (PIB College) auditorium, one of the key educational institutions at BITDeC that offers globally recognized higher education degree programs. Together with BCPS, PIB College embodies Nyanyi Bali’s commitment to developing world-class talent and strengthening Bali’s position as an educational destination rooted in culture and innovation.

Ambassador Penone and his delegation then toured BITDeC’s facilities, including BCPS and PIB College labs. During the tour, the Ambassador engaged warmly with students, who proudly showcased their skills and shared their learning experiences.

The visit concluded with an afternoon degustation at BCPS Pedagogical Restaurant, where students presented French-inspired creations that reflected both technical mastery and cultural fusion. The atmosphere was relaxed yet inspiring, with discussions exploring opportunities for deeper partnerships between French institutions and Nyanyi Bali, including student exchanges, apprenticeship & internship programs, and future gastronomy collaborations.