Discover and develop a better understanding of ingredients and ingredient pairing, then go on to produce plated desserts, verrines and petit gateaux based on the ingredient associations.
• Offer an innovative food range
• Bring out the best in ingredients by combining flavours and developing textures
• Perfect your presentation techniques
• Building a greater awareness of each ingredient
• Combining ingredients and bringing out the best in them
• Making limited edition desserts and visuals using simple ingredients
• Varying these desserts in the form of mini gateaux or verrines to enrich your store’s window display or your catering operations
To see a video about this class, go to www.vlarhona.com or have a look of the video https://youtu.be/9PhmpBZ1INY
With more than 25 years spent working as a Pastry Chef, Philippe Givre has acquired a wealth of experience in diverse and varied domains:
In the restaurant business, with 10 years spent at the 3 Michelin-starred Restaurant Troisgros (Roanne, France); In luxury pastry shops and catering with 5 years spent at Fauchon, Paris; In chocolate making, as for the last 10 years he’s been working at the Valrhona Ecole du Grand Chocolat; and on a worldwide scale, by accepting pastry consulting missions, in more than 35 countries but also with 2 years spent in Atlanta as Pastry Chef in charge of the desserts at the Joel Restaurant and their pastry shop.
Today, his position as Executive Pastry Chef at L’Ecole du Grand Chocolat Valrhona – Tain l’Hermitage means that Philippe leads the Valrhona Pastry Chef’s team, manages classes and organizes various projects outside the school, as well as offering one-on-one technical assistance to chefs, ensuring the sustainability of the school’s philosophy and their teaching values.
The maximum number of participants per establishment is 2.
All places are on a first come, first served basis.
If you are booking an event more than 6 weeks in advance a non-refundable 30% deposit is payable on registration to
secure your place. The balance must be paid within 6 weeks of the course date. If you are booking an event less than
6 weeks from the event date then the full fee is payable on registration. Your participation at the event will only be
confirmed once we have received full payment.
If you cancel in writing at least 6 weeks before the event we will refund the price less the 30% deposit.
No refunds will be given for cancellations within the 6 weeks preceding the event.
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)