COOKING CLASS
INTRODUCTION TO FRENCH TART MAKING - FRI, JUN 5
- SKU:
- 72467
- Chef:
- Camille Bourdon
- Class Type:
- Hands-on Class
- Event Time:
- 6 PM - 9 PM
INTRODUCTION TO FRENCH TART MAKING | 6 PM - 9 PM
Join French Pastry Chef Camille Bourdon for a hands-on workshop dedicated to crafting elegant, restaurant-quality tartlets. Originally from Provence and classically trained at Paris’s renowned Ferrandi school, Camille brings her expertise and approachable teaching style to this interactive class.
Together you will create two individual tartlets featuring seasonal flavours and classic French techniques. Working step-by-step with Camille, you’ll prepare your own pâte sucrée (sweet tart dough) and learn the foundations of building beautifully layered, flavour-forward tarts. Along the way, Camille will demonstrate key components such as pistachio praliné and crémeux, Diplomat cream and coulis, elements often found in high-end patisserie.
By the end of the workshop, you’ll assemble and take home two finished tartlets, along with the confidence and skills to recreate them in your own kitchen. All skill levels welcome.
You’ll leave with two beautifully finished tartlets and a solid foundation in French tart-making.
MENU
• Pâte Sucrée (Sweet Tart Dough):
Prepare and shape your own dough from scratch, focusing on texture and handling.
• Pistachio & Orange Blossom Tart:
Build a fragrant tart featuring pistachio praliné, silky pistachio crémeux, and freshly whipped orange blossom Chantilly,
all set inside your handmade pâte sucrée shell.
• Strawberry Tart:
You will learn how to pipe and decorate the Classic Strawberry tart, filled with light almond
cream, vanilla Diplomat cream, strawberry coulis, Chantilly and fresh fruits.
Menu items are subject to change based on availability.
(Picture shown is for illustration purpose only)
Camille grew up in the south of France, in a small town in Provence, where she discovered and learned the basics of cooking and pastry-making surrounded by her family. After starting business studies, Camille realized that only one thing truly interested her: improving and perfecting her culinary skills. Naturally, she moved to Paris and joined the Ferrandi school to train in pastry alongside the best. It was in Paris that she also held her first position, at the restaurant Le Drugstore on the Champs-Élysées.
Camille arrived in Vancouver three years ago and was working at Ladurée, where she created and crafted high-end French desserts, especially macarons. Today, she is pursuing her career by sharing her passion and knowledge with a wide audience.
