Metamorphosis of desserts by Gregoire Berger

A 3-day intensive course to learn the techniques and skills of 9 fantastic desserts.

Gregoire Berger
By ChefGregoire BergerChef Innovator • 🎖Ranked #23 in Best Chef Awards - Milan (2019) • 🎖Winner Most Innovative Chef at Pro Chef ME Awards (2020) • 🎖Winner Young Chef MENA at San Pellegrino Awards (2016) •


About Gregoire

A native of Brittany, the seafood capital of France, Gregoire set his mind on becoming a Chef from a very young age, encouraged to learn the ways of the kitchen by his mother and grandmother. Graduating from the prestigious CFA institute in Vannes, Morbihan, he quickly found his way to iconic Michelin star restaurants, most notably, the two-starred “Le Domaine de Rochevillaine”. From there, his passion pushed him to work with Giants like Paul Bocuse, Frederic Robert, and Pierre Gagnaire, before setting his eyes on Dubai, to come and lead the now World Famous restaurant: Ossiano - Atlantis the Palm. Chef Gregoire believes in constant Metamorphosis, in pushing the boundaries of what can be achieved in the culinary world, well past what we know, our limits, and our self-imposed horizons.

The course

Metamorphosis of desserts: Simple elements to Grand results. 

This is a 3-day intensive course where will learn new techniques and skills in dessert making, plating, artful decoration, flocking, Sugar techniques, chocolate, and more. 

What you will make

After 8

Boule de COCO

Frozen Parfait with Peach & Raspberry

Pear & Ginger

Banana & Chocolate Soufflé 

Tarte au Citron


Chocolate tube & Truffle

Yuzu & Praline


This is a 3-day intensive course. 

Dates:  30th September; 1, 2nd October 

Time: 9:00 am to 5:00 pm

Outcome & Giveaways

Bragard Apron | Recipe Booklet | Participation Diploma 


Greenhouse Innovation Kitchen - Dubai Investment Park - Dubai -  United Arab Emirates