Prepare some viennoiserie recipes step by step to treat your relatives.

The following techniques will be included: kneading, folding, fermenting, shaping, baking and decorating.


Friday August 30 from 2:30 to 5:30 PM and Saturday 31st from 9:00am to 5:00 PM

- Apricot and pistachio brioche
- Croissant
- Pain au chocolat
- XL Pains au chocolat
- Apple, pear and hazelnut brioche
- Viennese Apple turnovers


Friday November 15 from 2:30 to 5:30 PM and Saturday 15 from 9:00am to 5:00 PM

- Croissants
- Pains au chocolat
- XL Pains au chocolat
- Viennese apple turnovers
- Olive and confit tomato focaccia


Practical information:

- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out in pairs. Classes for adults only.
- Break from 12:00 to 1:00 PM, lunch not included.
- Share a convivial moment with the Chef while the Chef is handing out the certificates, then take your pastries with you to enjoy them.
- As a souvenir, a Ritz Escoffier school apron is given to each participant.
- Tips to select ingredients
- Tips to optimize the use of each ingredient

For any reservation over 4 people, please contact us by phone or by e-mail.