Fantastic culinary experience at TheTasteLab with our guest Chef Paul Greening and our in-house Meat Specialist Richard Sanders during the Masterclass “Savour the Art of Australian Wagyu”.
PASTRY CREATION BY KARIM BOURGI
3 Day hands-on training course, 8th-10th July 2019
A wonderful experience at TheTasteLab with talented Guest Chef Karim Bourgi! Thanks to everyone for your hardwork and amazing buffet!
AFTERNOON TEA ON A BUS
Tasting, 5th June 2019
Great experience at TheTasteLab with this Afternoon Tea tasting on a bus!! What a great moment eating delicious cakes and pastries made from Guest Chef Emmanuel Ryon MOF, using delicious ingredients from our partners Eurovanille and Corsiglia.
LAUNCH OF PONTHIER AT THETASTELAB
3rd April 2019
Fantastic event at TheTasteLab to discover Maison Ponthier, the leader in fruit and vegetable purees. A live tasting session and an buffet demonstration of pastry creations, featuring renowned Chefs Benoit Blin MCA and Denis Dramé MCA.
TARTS & VIENNOISERIES BY JOEL DEFIVES MOF WITH MOULIN PAUL DUPUIS
2 Day hands-on training course, 11th-12th March 2019
Fantastic 2 days at TheTasteLab around Classic French bakery with Joel Defives MOF, using flour from our partner Moulin Paul Dupuis. Such an incredible and tasty buffet of pastries all made by our students!
PASTRY CREATION BY AMAURY GUICHON
2 Day hands-on-training course, 18th-19th & 20th-21st February 2019
Fantastic opportunity at TheTasteLab for our students who attended our Pastry Creation by Amaury Guichon class, to discover his famous and amazing creations such as the Coffee Clock, the Mushroom, the Lemont Tart or the Egg!
MEAT APPRECIATION MASTERCLASS BY IOANNIS GRAMMENOS
Culinary Journey, 27th February 2019
Great day at TheTasteLab with our fantastic Guest Chef Ioannis Grammenos, Executive Chef of Heliot Steak House, and our in-house Master Buther Richard Sanders, with a sensational masterclass presenting some of our most specialised meaty products from around the world.
CAVIAR AND CHAMPAGNE BY MICHAEL WIGNALL WITH CAVIAR STURIA AND CHAMPAGNE ARLAUX
Culinary journey, 25th September 2018
Exclusive event at TheTasteLab by our chef ambassador Michael Wignall, Chef Patron at Angel Inn, with a presentation of Sturia caviar. Champagne and wine pairing with Champagne Arlaux and an exceptional 4-Course tasting menu.
DECORATIVE AND SIGNATURE PASTRY BY FRANK HAASNOOT
3 Day hands-on training course, 23rd-25th July 2018
Very great week at TheTasteLab with Chef Frank Haasnoot, seeing some extremely beautiful decorations, learning exciting techniques and sharing very good time with our group of students! Thank you to all of you.
INTRODUCTION TO CHOCOLATE BY DENIS DRAME MCA
2 Day hands-on training course, 6th-7th February 2018
Great course at TheTasteLab with our in-house Pastry Chef Denis Dramé MCA and Assistant Pastry Chef Sarju Ranavaya teaching all about chocolate using Valrhona chocolate. Delicious recipes and flavours such as Jivara and Yuzu, Strawberry balsamic or Spiced dark bonbons. Thank you to our students for this fantastic buffet!
EASTER CHOCOLATE FIGURINES BY EMMANUELE FORCONE
3 Day hands-on training course, 19th-21st February 2018
Very egg-cited week at TheTasteLab with this Easter Chocolate Figurines course by Emmanuele Forcone, Pastry World Champion 2015! Such cute Easter figurines… looks like the whole zoo has gathered TheTasteLab! A big well done to all the students for this amazing work.
CHRISTMAS ENTREMET CONTEST 2017 LIVE FINAL AT THETASTELAB
31st October 2017
Discover the pictures of the live competition final of our 2017 Christmas Entremet Contest at TheTasteLab. Thank you to all our partners, judges and congratulations to our 5 finalists and winner Baptiste Frement from B Bakery, who will fly to Japan for a stage at L'Ecole Valrhona Tokyo!!
THETASTELAB 2018 CALENDAR LAUNCH
28th September 2017
Great event at TheTasteLab for the launch of our 2018 calendar. Presentation of our next cuisine and pastry classes, exclusive loyalty programme and fantastic guest chefs!
THE ART OF COOKING FOIE GRAS BY MICHAEL PETIT WITH ERNEST SOULARD
Half-Day hands-on workshop, 20th and 21st September 2017
Exclusive hands-on workshop at TheTasteLab to learn more about how to cook foie gras using a variety of techniques followed by a four course tasting menu.
PASTRY CREATION BY GUILLAUME MABILLEAU
3 Day hands-on training course, 29th-31st August 2017
We had the pleasure of welcoming Guillaume Mabilleau in TheTasteLab for a 3 Day hands-on training course. Fantastic class, so many new techniques to learn and so much creativity!
PASTRY APPLICATIONS BY JEAN THOMAS SCHNEIDER WITH LOUIS FRANCOIS
1 Day hands-on workshop, 18th July 2017
Great event at TheTasteLab run by Jean-Thomas Schneider, winner of the Pastry World Cup 2017, to learn more about Louis Francois products and how to use them for Pastry new applications.
COBIA FISH TASTING BY AMANDINE CHAIGNOT
Culinary Journey, 12th July 2017
Exclusive event at TheTasteLab by Amandine Chaignot, Executive Chef at the Rosewood Hotel, with this lunch demonstration for Cobia fish.
ENTREMETS & PETITS GATEAUX BY JOHAN MARTIN
3 Day hands-on training course, 12th-14th December 2016
We had the pleasure of welcoming Johan Martin sharing his passion and expertise for this fantastic Entremets & Petits Gateaux class at TheTasteLab.
CHOCOLATE SCULPTOR COMPETITION SHOWPIECE BY MARTIN CHIFFERS
3 Day hands-on training course, 28th-30th September 2016
The first Chocolate pieces training course at TheTasteLab with Martin Chiffers and a Charlie Chaplin chocolate sculpture theme!