6th of December 2017 : A Workshop with ‘Fou de Pâtisserie’ Magazine

Last 6th of December, we held the first ‘Fou de Pâtisserie’ workshop with some of the most famous pastry chefs of the moment nicolahaelewyn, michaelbartocetti and cedricgrolet. An exceptional day in a breath-taking Parisian apartment as well as in the Shangri-La salons or even in their famous kitchen.

The day for our 11 worldwide participants started with a breakfast tasting: chef Nicolas Haelewyn brought some of his delicious pastries and then initiated a masterclass with one of his well-know and delicious dessert: the caramel poached pear.

I, then, had the great pleasure to teach our guests about food photography and styling before we all head to lunch. After this small break, we left for the Shangri-La to meet with pastry chef Michael Bartocetti. In this prestigious palace from the right bank in Paris, we could taste the 2017 yule log cake as well as some of his iconic desserts (I still dream about this thyme honey flavored ice-cream with those delicate royal jelly- shapped biscuits). Our guests could even visit the kitchen where chef Bartocetti’s team was preparing all kinds of mouth-watering desserts.

The end of the afternoon was about meeting with world-known chef Cédric Grolet who held a masterclass with his scrumptious apple tart. Before heading back home with numerous gifts, we could share an aperitif with the chef and the whole team.

I am beyond proud to have co-organized and co-animated this one-of-a-kind workshop with such talented and beautiful ladies and I am so glad to have shared those moments with passionate and enthusiastic guests.  I was blown away by the kindness and availability of the chefs towards our guests. And I cannot insist on the real admiration that I have for their unique savoir-faire. I hope this post and those pictures can show some of the wonders they have created and the greatness we’ve all shared.

I would like to thank our wonderful partners ( Frichti / Microplane InternationalLa Pâtisserie des Rêves / Mariage Frères / Confiture Parisienne /the ceramist Olivia Pellerin) as well as one of my favorite florists Pedro Domingues Fleurs, who knows what a beautiful flower is.

The next workshop will be held on the 22nd of February. Follow my instagram for more information or the IG/FB of Fou de Pâtisserie (email: redaction@foudepatisserie.fr).

thepineapplechef
1 Comment
  • Ce fut une très belle journée, où nous avons eu la chance de rencontrer des gens adorables et passionnés par leur métiers. Merci encore pour tout ! Gros bisous !

    19 December 2017 at 18 h 54 min

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