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THE SPIRIT OF THE GREAT CHEFS WITH JEROME CHAUCESSE
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Jérome CHAUCESSE - Restaurant & Hotel « LE CRILLON » – Palace in PARIS - FRANCE
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Jérôme CHAUCESSE, Pastry Chef at HOTEL RESTAURANT « LE CRILLON »- Palace in PARIS, will present you with all his talent and his refinement in his new card of seasonal desserts Collection Autumn-Winter 2010.
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From monday 04 to wednesday 06 october 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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THE SPIRIT OF THE GREAT CHEFS WITH VINCENT GUERLAIS
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Vincent GUERLAIS - Member of the Association of Relais Desserts International – GUERLAIS’s Pastry Shop in Nantes - FRANCE
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Member of the Association of Relais Desserts International, Vincent proposes you a complete training on his specialities. You will develop together an assortment varied by sweets, chocolate creations, cakes of journey, fresh petit fours...
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From monday 04 to wednesday 06 october 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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THE SPIRIT OF THE GREAT CHEFS WITH SEBASTIEN BOUILLET
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Sébastien BOUILLET – Relais Desserts International – BOUILLET’s Pastry Shop in LYON - FRANCE
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One of the most talented professional, Sébastien BOUILLET signs his last creations with an incredible savoir-faire.
To the program: unique specialties, personalized and refined ( cakes, individual cakes and travel cakes).
A training course not to be missed. |
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From monday 11 to wednesday 13 october 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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THE SPIRIT OF THE GREAT CHEFS WITH LUIGI BIASETTO
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Luigi BIASETTO - World Champion in making dessert in LYON - FRANCE – BIASETTO’s Pastry shop in PADOUE – ITALIE -
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Spokesman of the new generation of the Big bosses Italian Pastry cooks, Luigi will teach you with simplicity and generosity the secrets of his last manufacturing. To the program: panettone house, cakes, individual cakes shop and the other numerous specialties. |
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From monday 11 to wednesday 13 october 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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THE SPIRIT OF THE GREAT CHEFS WITH CHRISTOPHE MICHALAK
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Christophe MICHALAK – World Champion in Making dessert – Palace Paris - FRANCE –International Consulting
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«The French pastry, an intense emotion » with Christophe MICHALAK. Do not miss this event, a great moment of pure passion and modernity.
To the program : 2 days of intensive training and a special day for the show in association with Philippe RIGOLLOT (World Champion in making Dessert- Meilleur Ouvrier de France Pastry chef)
EXCEPTIONAL EVENT
Wednesday, October 20th from 09 am till 5 pm
The tastings will be served with the Sweets Natural ROUSSILLON Wines.
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From monday 18 to wednesday 20 october 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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THE SPIRIT OF THE GREAT CHEFS WITH PHILIPPE RIGOLLOT
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Philippe RIGOLLOT – World Champion in Making dessert – Meilleur Ouvrier de France Pastry Chef
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The perfect workmanship and his phenomenon know-how will permit you to access to a higher level of knowledge in the practice of plated dessert. A unique training and exclusive for the lovers of good and beautiful desserts.
To the program : 2 days of intensive training and one special day for the show in association with Christophe MICHALAK (World Champion in making Dessert-International consulting )
EXCEPTIONAL EVENT
Wednesday, October 20th from 09 am till 5 pm
The tastings will be served with the Sweets Natural ROUSSILLON Wines.
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From monday 18 to wednesday 20 october 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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THE SPIRIT OF THE GREAT CHEFS WITH RAMON MORATO
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Ramon MORATO - Best Pastry Chef of Spain – Author of chocolate book -
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Best craftsman of pastry chef in Spain for the year 1997, a pedagogic instructor as well, Ramon MORATO will share with you his know-how in his last creation of chocolate candies ( ganaches, pralines and almonds paste etc…)
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From monday 25 to wednesday 27 october 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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THE SPIRIT OF THE GREAT CHEFS WITH CAMILLE LESECQ
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Camille LESECQ - Pastry Chef – HOTEL-RESTAURANT MEURICE in PARIS
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Simplicity, rationalization, elegance, refinement are Camille LESECQ's credos. The professionalism and the control of this young leader are going to dazzle you. To discover and to make his recipes will allow you to propose a contemporary card of plated desserts.
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From monday 25 to wednesday 27 october 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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