Thursday, January 30, 2025 From 6:00 PM To 8:30 PM Add to Calendar 2025-01-30 18:00:00 2025-01-30 20:30:00 French Apéro with Chef Fred in Collaboration with Boston Accueil Let's clink glasses and have a great time together! With a macaron tasting, for the book launch of Chef Fred's new book Mastering Macarons. In collaboration with Boston Accueil. French Library, 53 Marlborough St, Boston, Massachusetts, United States America/New_York
At French Library
Discover Boston’s lively francophone community!
Join us for an evening of conversation, connection, and discovery. Share your favorite tips, stories, and experiences—from uncovering the best boulangeries to exploring must-attend events and unique cultural gems in Boston or France.
Indulge in the perfect apéro experience with a delightful twist—savor an exclusive macaron tasting! Treat your taste buds to a selection of exquisite macarons crafted by the talented Chef Fred. You’ll also have the opportunity to purchase a copy of his new book Mastering Macarons, and have it personally signed.
Enjoy two glasses of wine, a soft drink, and our macaron tasting as you mingle with fellow attendees in a warm and inviting atmosphere.
This event is proudly presented in collaboration with Boston Accueil.
Sorry, no refund.
Pastry Chef Fred
Originally from France, Fred Csibi-Levin is a Ph.D. scientist turned pastry chef. While he has over a decade of experience in the pharmaceutical industry leading drug discovery projects, he was always intrigued by the complexity of making desserts. In his spare time, he was often baking. He initially focused a lot of attention on French macarons, known for being particularly difficult to bake. He spent countless hours experimenting, trying to understand how ingredients, equipment, temperature, humidity, etc. can all contribute to making a successful (or unsuccessful!) macaron. This opened his eyes to a whole new perspective of the science of baking and, as a scientist, he got hooked. At the same time, he also began to discover his creative and artistic side. He then decided to attend pastry school at the Cambridge School of Culinary Arts, in Boston, MA. Since then, he has worked in the hospitality field in the Boston area and has developed his brand, which focuses on different aspects of consulting, education, training, recipe development and content creation. Fred’s work has been featured by Buzzfeed, Tastemade, the Pastry Arts Magazine, among others; he has competed on the Food Network and his social media channels have amassed hundreds of thousands of followers worldwide.
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