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COURSE PROGRAM CAKES SELECTION  Mimosa: brioche, crème brûlée base, caramelized stewed pear, vanilla creamy, light spiced caramel, cream and vanilla mousse, chocolate caramel glaze, microwave hazelnut sponge cake Smashing...

COURSE PROGRAM Graphik: hazelnut streusel, caramelized hazelnuts, croustillant, chocolate sponge cake Zaher, citrus confi, glucose meringue, dark chocolate mousse, mascarpone cream Silvaé: pâte à choux dough with tonka beans,...

LEMON TART CONSISTS OF: Shortcrust pastry Yellow crumble Almond cream with mint Yuzu whipped ganache Lemon confit Lemon paste Lemon marmelade Lemon yellow coat Mixture for aerographe Mixture for...

COURSE PROGRAM Basil: pate sable, Joconde biscuit, mandarin marmelade, green apple cremeux, basil chantilly, neutral glacage, mirror glaze Blueberry tarte: pate sable, Joconde biscuit, blueberry jam, blueberry glacage, pastry...

COURSE PROGRAM Writer: chocolate sable, old school praline paste, coffee cremeux, hazelnut-coffee financier, coffee mousse, shiny chocolate glaze, chocolate dip The Chocolate Tart: chocolate sable, cremeux chocolate, chocolate ganache piping, chocolate...

Language: French with translation in English COURSE PROGRAM Entremets Pari-Brest: crispy pastry dough, cream with hazelnut praline, nugatin and fried hazelnut Eclair chestnut cassis: crispy pastry dough, chestnut ganache, confit cassis,...

Spend this evening in the company of one of the most charismatic chefs of the planet Cedric Grolet! The full recipe of a magic cookies with a pistachio. Feel...

COURSE PROGRAM Basic creams for Danish Pastry cream Mango pastry cream for Danish Chocolate cream for Danish filling Nuts base cream for Danish filling Danish painting. Brioche painting Puff...