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COOKING CLASS INTRODUCTION TO FRENCH TART MAKING - SUN, SEP 27
COOKING CLASS INTRODUCTION TO FRENCH TART MAKING - SUN, SEP 27
COOKING CLASS INTRODUCTION TO FRENCH TART MAKING - SUN, SEP 27
COOKING CLASS INTRODUCTION TO FRENCH TART MAKING - SUN, SEP 27

INTRODUCTION TO FRENCH TART MAKING - SUN, SEP 27

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$154.99 PER PERSON
SKU:
73431
Chef:
Camille Bourdon
Class Type:
Hands-on Class
Event Time:
11 AM - 2 PM

INTRODUCTION TO FRENCH TART MAKING | 11 AM - 2 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. You’ll leave with two beautifully finished tartlets and a solid foundation in French tart-making. All skill levels welcome.

 

MENU

• Hazelnut Pâte Sucrée (Sweet Tart Dough):
Prepare and shape your own dough from scratch, focusing on texture and handling.

• Lemon & Meringue Tart:
Build a fragrant tart featuring savoury lemon crémeux and soft Italian meringue, all set inside your handmade pâte sucrée shell.

• Pear & Hazelnut Tart:
You will learn how to build the classic and revisited "Bourdaloue tart", filled with
light hazelnut cream, pears, and pears coulis. You'll learn how to decorate the tart
and pipe the Chantilly cream on the top.

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.

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