bruno laffargue pastry course

Bruno Laffargue Pastry Courses

You have a sweet touth, you dream of wielding the spatula, pastry is fascinating you, then come and discover the pastry courses by pastry chef Bruno Laffargue at Pôle Culturel Auguste Escoffier de Villeneuve Loubet.

It is in the unique setting of the Pôle Culturel Auguste Escoffier that the culinary workshops take place. Course participants are welcomed into a spacious design and functional kitchen. They throw themselves with joy in kneading dough, hands full of flour, “blow off steam” by whipping up egg whites until stiff, so much that they get a small larmichette on the nose, lick the spoon that was used to stir a smooth cream. This is what this place of exchange, sharing and relaxation offers around the kitchen and its pleasures.
The workshop is equipped with six workstations for two and one for the chef with high-end equipment at their disposal.
It is in a friendly atmosphere that you’ll learn how to become a true chef by putting hands into the dough in order to initiate or perfect your sweet culinary art. You will bake delicious tarts declined in all forms: as a bouchée, with cream or with fruits under the watchful eye of pastry chef Bruno Laffargue. Throughout the three hours of class, he will you distill his valuable tips and little tricks to successfully achieve your recipe.

The Cook And Shoot event team, including chefs and pastry, chefs offers 3-hour cooking classes throughout the week in small groups of 12 people. Depending on the season, the chefs will make you discover or rediscover original or traditional products of the terroir. They will monitor your every move and will advise you to help you whip up delicious gourmet recipes to take home to enjoy with your family.

Pôle Culturel Auguste Escoffier
269 Allée du Professeur René Cassin
 – 06270 Villeneuve Loubet

Prices vary depending on leaders – Infos and booking : 33 (0)6 63 06 12 12
www.cookandshoot.fr/les-cours


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Bruno Laffargue Pastry Courses was last modified: October 11th, 2014 by tamel

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