Plated Desserts

with Chef Nicolas Botomisy
Valrhona Pastry Chef, East Coast



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.



  • › 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


  • › 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


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

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