Pate a Choux w/Chef Patrick Gauthron

Join Burgundian native Chef Patrick Gauthron on a Pate à Choux (cream puff) demonstration which will include the making of Croquembouche Gâteau Saint-Honoré, Eclairs and Swans for the sweet appetizers. For the savory appetizers we will prepare Gougères (cream puffs with Gruyere), as well as salmon mousse, pâté mousse and mushrooms. The appetizers will be accompanied with wine.

*Please wear closed toe shoes and tie back long hair.

Please inform the Chef of any food allergies at least a week before the workshop by contacting the office. Although we will make every effort to accommodate food allergies, depending on the specific menu and allergy it may not be possible. No accommodations can be made the day of class.