Sweet Classics - 3 hrs
Sweet Classics - 3 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Wed 08.01.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Sat 18.01.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Thu 30.01.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Wed 05.02.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Sat 15.02.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Thu 27.02.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Description
Under the guidance of our Pastry Chef, learn how to make classic French desserts from start to finish. Take them home with you to enjoy with your loved ones.
January 8, 2025 at 2:30 PM
Paris-Brest.
January 18, 2025 at 2:30 PM
Lemon and agastache swiss roll.
January 30, 2025 at 2:30 PM
Lemon meringue tart.
February 5, 2025 at 2:30 PM
Paris-Brest.
February 15, 2025 at 2:30 PM
Hazelnut, passion fruit and tonka bean Paris-Brest.
February 27, 2025 at 2:30 PM
Lemon and agastache swiss roll.
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Classes for adults only.
- The creations you make will go home with you !
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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.
January 8, 2025 at 2:30 PM
Paris-Brest.
January 18, 2025 at 2:30 PM
Lemon and agastache swiss roll.
January 30, 2025 at 2:30 PM
Lemon meringue tart.
February 5, 2025 at 2:30 PM
Paris-Brest.
February 15, 2025 at 2:30 PM
Hazelnut, passion fruit and tonka bean Paris-Brest.
February 27, 2025 at 2:30 PM
Lemon and agastache swiss roll.
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Classes for adults only.
- The creations you make will go home with you !
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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.
Description
Under the guidance of our Pastry Chef, learn how to make classic French desserts from start to finish. Take them home with you to enjoy with your loved ones.
January 8, 2025 at 2:30 PM
Paris-Brest.
January 18, 2025 at 2:30 PM
Lemon and agastache swiss roll.
January 30, 2025 at 2:30 PM
Lemon meringue tart.
February 5, 2025 at 2:30 PM
Paris-Brest.
February 15, 2025 at 2:30 PM
Hazelnut, passion fruit and tonka bean Paris-Brest.
February 27, 2025 at 2:30 PM
Lemon and agastache swiss roll.
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Classes for adults only.
- The creations you make will go home with you !
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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.
January 8, 2025 at 2:30 PM
Paris-Brest.
January 18, 2025 at 2:30 PM
Lemon and agastache swiss roll.
January 30, 2025 at 2:30 PM
Lemon meringue tart.
February 5, 2025 at 2:30 PM
Paris-Brest.
February 15, 2025 at 2:30 PM
Hazelnut, passion fruit and tonka bean Paris-Brest.
February 27, 2025 at 2:30 PM
Lemon and agastache swiss roll.
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Classes for adults only.
- The creations you make will go home with you !
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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.
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