Pastry Workshops with Franck Geuffroy

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The École de Cuisine Alain Ducasse Pastry Director Franck Geuffroy will lead three unique pastry workshops in celebration of La Semaine du Goût (October 12-18) in France. Start from scratch with your first lesson, brush up on your knowledge on the classics or complement your "savoir-faire" with new original recipes! All of this hands-on knowledge from one of the most brilliant pastry chefs of his generation.

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For members

$120

For non-members

$150

About this Event

Each workshop will follow the method of the École de Cuisine Alain Ducasse with a hands-on class where participants work collaboratively under the direction of the chef to create the recipes. A tasting session concludes each workshop. Participants will take home the recipes of the pastries they created in class, along with a signature École de Cuisine Alain Ducasse apron. In this final workshop, you'll discover all the pastry chef's secrets to creating succulent pies—sweet or savory.

What you'll be making

Pistachio shortbread fingers with crab, avocado and grapefruit
Chocolate, pear and passion fruit tartlette
Flammekueche tart (made with bacon, onion and cheese)

About Franck Geuffroy

Vice-champion of France of plated dessert, winner of the first tasting prize in 1998, Franck Geuffroy was first working with Christophe Felder at the Crillon. In 2004, he joined the restaurant Alain Ducasse at the Plaza Athénée as a Pastry Chef before becoming the Pastry Director of the École de Cuisine Alain Ducasse in Paris.

About the École de Cuisine Alain Ducasse

Sharing knowledge is a core value for Alain Ducasse. The École de Cuisine Alain Ducasse is a contemporary 700 m² space located on rue du Ranelagh in the heart of Paris that opened its doors in 2009, giving the general public access to Chef Alain Ducasse expertise previously reserved to professionals.

More about The École de Cuisine Alain Ducasse.

Above: © École de Cuisine Alain Ducasse

This event is made possible thanks to the Mosaïque Cultural Fund.
MosaiqueCharter1Web_Logo Rose-Noir ss Fund

Photos from the Event

Smoked salmon tart

With pistachios crab, avocado and grapefruit

Chocolate tart

This chocolate, pear and passion fruit tartlette was pure art!

Flammekueche

A traditional dish from Alsace-Lorraine made with bacon, onion and cheese, topped with greens!

Les chefs

The best part about making all these pies? Eating them!

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