Plated Desserts

 
with Chef Nicolas Botomisy
Valrhona Pastry Chef, East Coast

 

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Discover Chef Nicolas Botomisy's plated desserts with a unique French style and an Asian twist. You will learn the traditional Valrhona technique designed for gastronomic restaurant creations utilizing a wide range of Valrhona products.

 


OBJECTIVES

  • › Discover new approaches to achieve specific textual effects
    › Learn the complete process of creating the many components behind a
      plated dessert
    › Discover advanced techniques such as sous vide, plating with an
      emphasize on balance, seasonality and texture

CONTENT

  • › Practice techniques including tempering, ganache, mousse formulation, ice creams, sorbets, sponges, meringues and sauces
    › Prepare all components and finish plating for a multi course dessert tasting experience
    › Preparation will include plated desserts which can be served in different levels of restaurant

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NEW! CHEF REFERRAL PROGRAM
Taken a class with us before? Refer a friend. Receive a $200 credit towards any 2017 l'École Brooklyn class when you refer a professional chef for a 2017 class. *Offer subject to availability and qualification for the classes. The referred customer must register for a course in order for you to receive the credit. 

Class Details

    • September 26-27, 2017
    • Duration: 2 days, 8:30 am to 5 pm
    • Price: $925 (30% discount for North American Cercle V members)
    • Chef Referral ProgramTaken a class with us before? Refer a friend. Receive a $200 credit*
    • Instructor: Chef Nicolas Botomisy
    • footer_logo.png16 Continuing Education Hours 


L’École Valrhona Brooklyn
222 Water Street
Brooklyn, NY 11201

Register For This Class

Fill out this form and we will contact you with more details about class requirements and availability.

 

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