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Fine Dining Plated Dessert

DATE

10–12 Nov

TYPE

Hands-on Workshop

About the Course

Unleash your inner patissier! This 3-day hands-on workshop delves into the world of Fine Dining Style Plated Dessert. Work alongside a MOF, learning diverse techniques and crafting your own exquisite plated desserts. 1. ”Belle-Helene” Pear

2. Floating island, hazelnut cream, lemon sorbet

3. Chocolate-coffe Opéra

4. Finger Choco-milk, banana and lime

5. JC2 Chocolate soufflé

6. Upside-down apple pie

7. Mister caramel, Bourbon vanilla ice cream

8. Two Chocolate Pie

9. Upside-down strawberry pie, red fruit melba, verbena ice cream



About Masterchef

Jerome Chaucesse

Jerome Chaucesse

In 2015, Jérôme Chaucesse achieved the prestigious title of MOF, recognized for his mastery in pastry arts. Renowned for his finesse in technique and the ability to create compositions that evoke both gustatory delight and visual splendor, he spent 14 years as the esteemed pastry chef at the Parisian landmark, Hotel de Crillon. In 2018, he established "Jérôme Chaucesse Créations", a consulting firm aimed at disseminating his expertise globally. Chaucesse's pastry craftsmanship is distinguished by its exceptional finesse and delicate textures, setting a standard in the industry.

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