TABANAN, balitourismnow.com – His Excellency Fabien Penone, French Ambassador to Indonesia, Timor-Leste, and ASEAN, visited the Bali Pastry Culinary School (BCPS), part of the Bali International Training and Development Center (BITDeC) in Nyanyi, Tabanan Regency, on Saturday, October 11, 2025.
This visit, held as part of French Gastronomy Week 2025, marked an important milestone in the increasingly close collaboration between France and Bali in education, culture, and gastronomy.
BITDeC is part of the educational pillar of Nyanyi Bali, a leading center of excellence that combines world-class education with the timeless values of Balinese cultural heritage.
Ambassador Penone emphasized the role of gastronomy and education as cultural bridges between Indonesia and France. “France and Indonesia share a shared vision of building a long-term partnership in education, culture, and gastronomy,” said H.E. Fabien Penone.
He believes that the Bali Culinary Pastry School’s efforts here truly embody this vision, strengthening people-to-people ties, nurturing young talent, and creating new opportunities for collaboration.
“This is one of the most accomplished institutions I have ever visited in the field of Indonesian gastronomy,” added H.E. Fabien Penone.
Ambassador Penone was welcomed by Made Ariani Siswanto, Founder of Bali Culinary Pastry School (BCPS), Dr. Paulus Herry Arianto, Deputy Director of Bali International Polytechnic (PIB College), and members of the Board of Directors of Nyanyi Bali.
The delegation also included senior representatives from the French Embassy and the Alliance Française Bali.
Made Ariani Siswanto, who also serves as President Commissioner of Valrhona Chocolate Bali Park, expressed his appreciation for the visit.
“It is an honor to welcome His Excellency Fabien Penone to Nyanyi Bali. This visit reflects our shared vision of fostering a long-term partnership with France, from talent exchange to strengthening Bali’s growing position as a global destination for education, culture, and gastronomy,” Ariani explained.
The ambassador’s visit included a session highlighting international collaborations between Bali and France through BCPS’ partnerships with leading French institutions, chefs, and brands.
BCPS’ collaborations with French institutions include French language courses for BCPS students in partnership with the Alliance Française Bali, as well as internships and work placements at several prestigious restaurants and hotels within the Lucien Barrière group and Michelin-starred restaurants in France.
All this, under the guidance of renowned Meilleur Ouvrier de France (M.O.F.) chefs at La Maison Paul Bocuse, Guy Lassausaie, and other renowned Relais & Châteaux properties.
“To date, up to 150 students have completed French language courses in collaboration with Alliance Française. From 2023 to 2025, 60 of our students will participate in internships abroad in France,” she added.
The event was held in the auditorium of Bali International Polytechnic (PIB College), one of BITDeC’s main educational institutions offering 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.
“We hope this visit will not only strengthen our current partnership but also expand it in the future,” Ariani added.
Ambassador Penone and his delegation then toured BITDeC facilities, including the BCPS and PIB College laboratories. During the visit, the Ambassador interacted warmly with the students, who proudly showcased their skills and shared their learning experiences.
The visit concluded with an afternoon degustation at the BCPS Pedagogical Restaurant, where students presented French-inspired creations that reflected technical mastery and cultural fusion.
The atmosphere was relaxed yet inspiring, with discussions exploring opportunities for a closer partnership between French institutions and Nyanyi Bali, including student exchanges, internship programs, and future gastronomic collaborations. [oko]