Florent Margaillan, Chef pâtissier of the two Michelin stars hotel La Chevre D’or in Eze on the French Riviera.
Returns to Barcelona for two days masterclass, a lot of new products, techniques, and tips that make him work in the Best Hotels on the French Riviera.
Masterclass conducted in French with Spanish and English Translator.
Masterclass will take place in RESTORHOME barcelona, Address: Guayaquil 39. MAP
2. Foret Noire
– Sacher Biscuit
– Chocolate Crunchy
– Cherry Marmelade
– Chocolate Mousse
– Vanilla Mousse
– Chocolate Decor
3. Chestnut and blackcurrant Yule log
– Shortbread
– Chesnut Biscuit
– Blackcurrant Marmaled
– Chestnut Mousse
– Chestnut Glaze
–White Chocolate Decor
4. Vanilla – Petit Gateau
– Vanilla Shortbread
– Vanilla Crunchy
– Vanilla Cream
– Vanilla Caramel
– Vanilla Mousse
– Chocolate Decor
5. Chocolate and Hazelnut cake
– Cocoa Shortbread
– Sacher Biscuit
– Hazelnut Crunchy
– Chocolate Mousse
– Hazelnut Mousse
– Hazelnut Praline
6. Lemon tart
– Vanilla Dought
– Almond Cream
– Lemon Cream
– Lemon Biscuit
– Lemon Marmelade
– Lemon Mousse
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