Workshop
Entremets & Petits Gateaux
by Denis Dramé MCA
Level:
Beginner
Price per person £105 excl. VAT
22nd March 2018
08:30 am - 05:00 pm
1 day
By booking this event you will earn 200 gold points
Techniques
& skills

• Sponge biscuits

• Custard based mousses

• Meringue based mousses

• Different textures of fillings

• Techniques for using glazes: Chocolate, Fruit and Neutral

Meet
The chef
Denis Dramé MCA
Pastry Chef for TheTasteLab by
Classic Fine Foods London
 
Denis joined Classic Fine Foods to run TheTasteLab. He began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2-star Michelin restaurant Le Manoir aux Quat’Saisons and after a spell at Dainesfield House, Denis took on the role of Head Pastry Chef at Pennyhill Park.
In addition to his day-to-day commitments, Denis regularly judges pastry competitions and was himself awarded of the Master of Culinary Arts.

Terms & Conditions:

The maximum no of participants per establishment is 2.

All places are on a first come, first serve basis. Your participation at the event will be confirmed once we have received full payment of your invoice within 7 days of the invoice date. 

Cancellation:

If you cancel in writing at least 14 days before the event we will refund 100% of the price.
If you cancel in writing between 7 and 14 days before the event we will refund 50% of the price.
No refunds will be given for cancellations in the 7 days preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

TheTasteLab
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

You may also like:
Easter chocolate figurines
by Emmanuele Forcone
19th - 21st February 2018
Advanced
More Details
Mousse & Semifreddo Monoportions & Cakes
by Luca Bernardini
Silikomart
6th March 2018
OR
7th March 2018
Beginner
More Details
Mousse & Semifreddo Monoportions & Cakes
by Luca Bernardini
Silikomart
8th March 2018
More Details