Plunge into the special and tasty world of French pastry… You will put your shoulder to the wheel, and acting on the chef’s advice, you will learn in no time how to make sweet delights that look beautiful.

This workshop will allow you to make original desserts or traditional recipes which have been reworked by our pastry chef. You will leave the class with sufficient know-how to enable you to easily reproduce these desserts once you return home. You will taste sweet delicacies and even take a few pastries back home with you!

You will be able to create light and aesthetic mousses presented in beautiful little glasses. Whether they are sweet or savory, a refined presentation will complete their taste.

If you wish to participate to a trendy cooking class, this workshop is perfect for you! Refined combinations of flavors, colors, and textures are the secrets to this course. Mousses are presented in small glasses making them great for any occasion - from starters to buffets, where they're sure to pleasantly surprize your guests.

"Cette classe était une des meilleures choses que j‚ai faite à Paris. Merci beaucoup ! "(Sara Miller)

"I liked it a lot. The food was amazing "(Katie Peterson)

"I really enjoyed the experience and the food was fabulous"(Katherine Hines)

"People were very friendly. So glad I have the recipes to take home with me"(Jennifer Pignolet)

"Excellent food! I'll come back soon and hopefully understand more French "(Stefanie Landau)

* « Just wonderful » (Cooper Kenward)

The Market Menu

Thursday April 22 11:00 / 14:00

Small provençal vegetables tarts with black olives sweet cream, Poultry fillets with mushrooms cream, small "ratte" potatoes baked with the skin, Chocolate soufflé

Thursday April 27 11:00 / 14:00

White and Green asparagus roasted with tomme cheese and dried ham, Glacé lamb with fennel, onion and baked potatoes, Angel cake with pears and spices

May Saturday 13 11:00 / 14:00

White and green asparagus puff with a tarragon mousseline. Roasted suckling lamb with its sweet garlic cream, served with crystallized carrots and turnips. Red berry gratin in lemon sabayon.

Thursday 25 11:00 / 14:00

Small provençal vegetables tarts with black olives sweet cream, Poultry fillets with mushrooms cream, small "ratte" potatoes baked with the skin, Chocolate soufflé

June Thursday 22 11:00 / 14:00

Tomato cream with black olive cream toasts, coriander essence. Thick veal chop cooked like a beef rib, simple caramelized onion juice, Provençal vegetable tian. Roasted peach with honey and sweetly spiced mousseline.

July Thursday 27 11:00 / 14:00

Artichokes and Mascarpone cheese cake with roasted Pancetta, Devilfish cooked in "blanquette" with vegetables and fresh herbs, wild rice, Chocolate tart with custard and spicy pears

French Pastry

April Thursday 20 14:00 / 17:00

During this class, you'll satisfy your desires and please your taste buds thanks to our appetizing menu! You'll create original and tasty desserts such as orange and nut caramel tart, French toast style roasted figs, almond meringue rocks, fig and crystallized lemon shortbread tart, spicy pear sponge cake, and hazelnut and raisin diamond shortbread.

May Thursday 18 14:00 / 17:00

During this class, you'll satisfy your desires and please your taste buds thanks to our appetizing menu! You'll create original and tasty desserts such as orange and nut caramel tart, French toast style roasted figs, almond meringue rocks, fig and crystallized lemon shortbread tart, spicy pear sponge cake, and hazelnut and raisin diamond shortbread.

June Thursday 15 14:00 / 17:00

During this class, you'll satisfy your desires and please your taste buds thanks to our appetizing menu! You'll create original and tasty desserts such as orange and nut caramel tart, French toast style roasted figs, almond meringue rocks, fig and crystallized lemon shortbread tart, spicy pear sponge cake, and hazelnut and raisin diamond shortbread.

July Thursday 20 14:00 / 17:00

During this class, you'll satisfy your desires and please your taste buds thanks to our appetizing menu! You'll create original and tasty desserts such as orange and nut caramel tart, French toast style roasted figs, almond meringue rocks, fig and crystallized lemon shortbread tart, spicy pear sponge cake, and hazelnut and raisin diamond shortbread.

August Thursday 31 14:00 / 17:00

During this class, you'll satisfy your desires and please your taste buds thanks to our appetizing menu! You'll create original and tasty desserts such as orange and nut caramel tart, French toast style roasted figs, almond meringue rocks, fig and crystallized lemon shortbread tart, spicy pear sponge cake, and hazelnut and raisin diamond shortbread.

Mousses

April Thursday 6 11:00 / 14:00

During this fun and unique workshop, you'll create five - three savory and two sweet, mousses... creamed peas with mint, a duo of green asparagus mousse and carrot and cumin mousse, tomato and basil Bavarian cream and tuna tartar; spicy red berry mousseline, marbled caramel, coffee and chocolate mousse.

May Thursday 4 11:00 / 14:00

During this fun and unique workshop, you'll create five - three savory and two sweet, mousses... creamed peas with mint, a duo of green asparagus mousse and carrot and cumin mousse, tomato and basil Bavarian cream and tuna tartar; spicy red berry mousseline, marbled caramel, coffee and chocolate mousse.

June Thursday 1 11:00 / 14:00

In this original and creative workshop you'll make five different mousses - three savory and two sweet mousses. Imagine a smoked ham Bavarian cream and honeydew melon salad; sweet Provencal vegetable cream soup, basil essence, tapenade dumplings; tomato and crab tartar, sea urchin mousseline; apricot and honey mousse; roasted peaches and nougat mousseline.

July Thursday 6 11:00 / 14:00

In this original and creative workshop you'll make five different mousses - three savory and two sweet mousses. Imagine a smoked ham Bavarian cream and honeydew melon salad; sweet Provencal vegetable cream soup, basil essence, tapenade dumplings; tomato and crab tartar, sea urchin mousseline; apricot and honey mousse; roasted peaches and nougat mousseline.

August Thursday 3 11:00 / 14:00

In this original and creative workshop you'll make five different mousses - three savory and two sweet mousses. Imagine a smoked ham Bavarian cream and honeydew melon salad; sweet Provencal vegetable cream soup, basil essence, tapenade dumplings; tomato and crab tartar, sea urchin mousseline; apricot and honey mousse; roasted peaches and nougat mousseline.