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