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Description
Chef Philippe Conticini revisits the historic form of his Paris-Brest
please email us at ateliers@conticini
You will be intimately involved during the preparation phase
Chef Philippe Conticini's reinterpretation of the Saint Honoré as a tart
rises a crunchy almond-hazelnut praline delicately enhanced with a hint of fleur de sel
21/05/2026 - Paris - Masterclass autour des Fruits de Saison Vanille Chef Philippe Conticini revisits theA word from the Chef: Dear friends, I invite you to come and discover and taste my creations made with seasonal fruits. We will spend 2h30 together to share our techniques for enhancing seasonal products. You will be right there during the preparation phase. This is a truly special moment with me and those who surround me daily. You can ask us all your questions, taste the preparations, and finally enjoy the creations with us! To maintain a real
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