The French touch: the secrets of the French fashion mystique
Pastry Chef Noeme invites you to her workshop, where you’ll enjoy decadent indulgence and an authentic french desserts experience in Paris
Takes place in Noémie’s workshop
- Presentation of the recipes of traditional french pastries you’ll make, the choice depending on the season
- Explanations of the key steps in baking and assembling french desserts and Noémie’s baking secrets
- Then it will be your turn to make some pastries guided by Noémie
- The class concludes with a delicious sampling of your french pastries over a coffee
- You’ll take a detailed recipe home with you.
With the tips Noémie has given you, you’ll be able to make french pastries in your own kitchen, choosing your own flavors and ingredients.
My passion for cooking comes to me through the generations
First there was the pleasure of cooking with my mother, who herself learned to love good home cooking from Madame Ménard, her grandmother’s cook.It’s tradition in my family to use fresh, high-quality ingredients.
My interest in fresh products naturally translated itself into my career. After my university studies abroad, I went into sales and then became the marketing director of a company that raises fish for the best chefs. This was my first contact with “product.”
But after 13 years in sales and marketing, I wanted to return to my earliest passion: cooking and sharing the pleasure of a good meal.
Trained at the culinary institute of LeNotre
I apprenticed for nearly a year under master chefs and bakers and learned their expert techniques.
I graduated with honors with the LeNotre Master Class Grand Diplôme as well as a CAP degree in cooking in 2010. My professional cooking career began at the Pavillon Elysée LeNotre, where I worked under master chefs.
My passion for cooking comes to me through the generations
First there was the pleasure of cooking with my mother, who herself learned to love good home cooking from Madame Ménard, her grandmother’s cook.It’s tradition in my family to use fresh, high-quality ingredients.
My interest in fresh products naturally translated itself into my career. After my university studies abroad, I went into sales and then became the marketing director of a company that raises fish for the best chefs. This was my first contact with “product.”
But after 13 years in sales and marketing, I wanted to return to my earliest passion: cooking and sharing the pleasure of a good meal.
Trained at the culinary institute of LeNotre
I apprenticed for nearly a year under master chefs and bakers and learned their expert techniques.
I graduated with honors with the LeNotre Master Class Grand Diplôme as well as a CAP degree in cooking in 2010. My professional cooking career began at the Pavillon Elysée LeNotre, where I worked under master chefs.
No Fields Found.
