| ::
| | Short trainings
|
| | |
•
| | November 2010 |
|
SPIRIT OF GREAT CHEFS presents STEPHANE BOUR
|
|
Stéphane BOUR – International Consulting - Pastry Molecular -
|
|
 |
Stéphane BOUR was Pastry chef at Marc MENAU and Marc VEYRAT's restaurants. Stéphane will communicate with you all its experience and will reveal you the secrets of its techno-emotional pastry adapted to the restoration. |
|
|
From thuesday 02 to thursday 04 november 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
|
|
THE SPIRIT OF GREAT CHEFS WITH EDDIE BENGHANEM
|
|
Eddie BENGHANEM – Pastry Chef - Trianon Palace VERSAILLES – PARIS
|
|
 |
After seven years working at Hotel restaurant Ritz - PARIS, Eddie BENGHANEM is Master head pastry chef at the Trianon Luxury hotel of Versailles. The restaurant has just been awarding two stars to the Guide Michelin. For our biggest pleasure, Eddie transforms and revisits the classics of the cake shop while protecting their spirit and their taste.
A wonderfull professional moment in perspective.
|
|
|
From monday 08 to wednesday 10 november 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
|
|
CHOCOLATE ARTISTIC SHOWPIECE
|
|
Stéphane LEROUX - Meilleur Ouvrier de France Pastry chef – Vice World Champion -
|
|
 |
Stéphane LEROUX store marks its talent by a style of classiest. Discover all his art in the expression of chocolate working.
|
|
|
From monday 08 to wednesday 10 november 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
|
|
FRESH PETIT FOURS, MACAROONS
|
|
Olivier BAJARD – World Champion in making Dessert - Meilleur Ouvrier de France Pastry chef
|
|
 |
Seduce your customers’ expectations by elaborating a magnificent assortment of fresh petit fours, macaroons and softness production of reductions, real small jewels and delicious for tasting. Study of the methods of preservation, cost price and presentation at shop.
|
|
|
From monday 15 to wednesday 17 november 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
|
|
THE CATERER
|
|
Gérard CABIRON - Meilleur Ouvrier de France for ice-cream – Hervé MONTCLUS – Gérard CABIRON’s assistant
|
|
 |
Meilleur Ouvrier de France, Gérard CABIRON is located in Montpelier in the family company called "Traiteur CABIRON".
To the program: cocktail and exceptional buffet with others prestigious receptions.
|
|
|
From monday 22 to wednesday 24 november 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
|
|
|
