~
Hands-on Pastry Program in
Paris ~
This hands-on pastry program & demos takes place
at Ferrandi, l’Ecole Superieure de Cuisine Francaise
in Paris,
Day
1
Departure
for France.
Day
2
Arrival
in Paris, Charles de Gaulle Airport.
Transfer
by motorcoach to the hotel for 8 nights
Afternoon
at leisure
Evening,
orientation & welcome dinner
at Brasserie Fernand
Day
3
Morning,
cultural & professional visits
to include Fauchon,Food
Emporium & E. Dehillerin, the
cook’s source since 1820,
etc.
Rest
of day on own
Day
4
Entire
day at leisure
to discover Paris, the
“City of Light” for shopping, sightseeing, museums, etc.
Day
5
8:00 am – 1:00 pm/Plated Desserts
Ananas Roti au Miel, Gelee Coco, Crème au Vieux Rhum
Declinaison
autour de l’abricot (brochette, coulis, sorbet, confiture, beignet)
Coulant Chocolat & Glace Crème Brulee
Blanc Manger & Soupe Tremblotante de Fruit
Rouges, Glace Basilic
Mille Feuilles de Tuile Craquante aux Fruits de
Saison
Gratin de Fruit de Saison, Glace a la Pistache
Croustillant Chocolat a la Crème de Mascarpone,
Jus e Fraises & Framboises
* Fabrication des Biscuits & Genoises
1:00 – 1:45 pm – Lunch
1:45 – 2:45 pm – Tasting
of Pastry Menu
3:00 – 5:00 pm– Pastry Demo
Evening
at leisure
Day
6
8:30 am – 12:30 pm/Traditional French Desserts
Paris Brest
Fraisier
Tarte Tutti Fruti Pele Mele
Far Breton
Mousse aux Fruits de Saison
Dacquoise Amande Pistache
Fraicheur
de Brousse au Citron & aux Framboises
Tarte Tatin
* Fabrication de Tartes, Mousses Entremets
1:00 – 1:45 pm – Lunch
1:45 – 2:45 pm – Tasting
of Pastry Menu
2:30 – 5:30 pm – Pastry Demo
Evening
at leisure
Day
7
8:30 am – 12:30 pm/Chocolate
Opera
Concorde
Tarte Chocolat, Caramel
Dome
Tout Chocolat
Foret Noire
Truffes au Chocolat
Trilogie Chocolat
Crumble
Fondant au Chocolat & Glace Café Arabica
1:00 – 1:45 pm – Lunch
1:45 – 2:45 pm – Tasting
of Pastry Menu
3:00 – 5:00 pm – Pastry Demo
Evening
at leisure
Day
8
Early
morning visit of Rungis, the largest open market in Europe with breakfast
Visit
& tasting at Maison Grand Marnier in Neauphle-le-Chateau
12:30 – 3:00 pm – Lecture & Tasting - French Cheeses & Wines
Evening
at leisure
Day
9
8:30 am – 12:30 pm/Petits
Fours, Mignardises & Sweets for Cocktail & Afternoon Tea
Tartelettes
Financiers
Canneles
Bordelais
Gaufre Crème de Mascarpone & Fraise
Verrines:
Mousse Fromage Blanc aux Fruits Rouges
Tapioca au Chocolat & Pistache
Verrine des Isles
Samossa
au Chocolat & Fruits Secs
Trilogie de Crème Brulee
Sable au Beurre ½ Sel
1:00 – 2:00 pm – Lunch
2:30 – 5:00 pm – Pastry Demo
Farewell dinner at Restaurant Les Vendanges & presentation
of diplomas
Day
10
After
breakfast, transfer by motorcoach
to airport for return flight to U.S.
Program includes: Round-trip airfare to
Paris, round-trip airport transfers, 8 nights hotel accommodations, daily
breakfast & lunch, welcome & farewell dinners, 4 1/2 day hands-on study & lectures
at Ferrandi, all course material & recipes, diploma, cultural & professional
visits as per the itinerary, metro tickets & 1 day museum pass in Paris & 1
French telephone card.
Reservations: A deposit is due with registration.
Final payment is due 60 days prior to departure. A confirmation will be mailed
upon receipt of your registration. Extended stays in
~
A Passenger Travel Protection Plan is recommended & is available upon
request from MBI ~
~ Programs Approved by the American
Culinary Federation for Continuing Education Units ~
