Last 30th of May, we’ve organized a ‘Fou de Pâtisserie’ Magazine workshop with on of the most reknown french chef Pierre Hermé. An exceptional day in an incredible setting, the one of the Maison hôtel particulier where he works with his team.
The day of our worldwide guests started with a breakfast and a masterclass on one of his famous dessert: the Tango tart, delicious mix of raspberries, red peppers and parmesan cream.
We had lunch at the 86 des Champs Elysées and were lucky to taste some of pastry chef Yann Evan’s creations for Pierre Hermé (still thinking about this chocolate dessert we were able to taste…).
We spent the afternoon between the Royal Monceau, tasting some of chef Christophe Carre’s desserts for Pierre Hermé (more precisely some Kakigori, shaved iced flavored with matcha, raspberry, lemon or strawberry) and between the hôtel particulier sharing another moment with Pierre Hermé in a macaron masterclass.
We ended the day with an aperitif with our guests, the chef and his team.
I am, again,beyond proud to have co-organized and co-animated this one-of-a-kind workshop 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.
The next workshop is on the 10th of July with Mr Pierre Hermé. Follow my IG or @foudepatisserie account for more info. You can also write an email to firstname.lastname@example.org for more information.