The "Christmas Trunk" (Bûche de Noël) is a typical dessert, served at Christmas in France, Belgium, Canada, Lebanon, Vietnam and many other French speaking countries. Its shape represents a ritual that was done during winter, where the farmers burned a large trunk of a fruit tree to ensure an abundant harvest.
In this course the student will learn the techniques for creating a Raspberry and Pistachio Christmas Bûche, and the traditional Gianduja flavor. In the demonstration the Chef will do both and the students will have the opportunity to prepare in practice class the Traditional Gianduja Christmas Bûche. Limited spaces!
You will learn the following Bûche recipes:
- Duration:5 hours
- Teaching Method: demonstration and practical.
- Maximum of 16 students per course.
- You take home what to cook
- Le Cordon Bleu apron
- Dish Cloth
- Handout with Recipes
- Certificate of participation
* Classes subject to minimum number of students for opening.
Prior experience in gastronomy is not necessary since all the techniques for the execution of the course will be taught during the practical lesson by the chef
For your protection, you should come with pants and closed shoes.
Make your pre reservation by completing the information below!
ATTENTION:Your seat will be guaranteed after confirmation of the payment that must be made by credit or debit cards, according to the information in the e-mail that you will receive after your registration on the website.
No refunds are available in case of cancelantion or no show.