Classic French desserts as on a good bistro menu, from tarte tatin to a real chocolate mousse.
The classic French bistro is a restaurant, often a neighbourhood place, serving good, traditional French dishes, often homely, at a fair price. Bistros began in Paris in the 19th century and really flourished in the 20th, becoming a kind of symbol of the French way of life, as so many photographers and painters have captured. Many famous French chefs started their solo careers by opening their own bistro and putting themselves on the map. Bistro desserts tend to be classic, good and generous. The menu in this class could well be the dessert menu of a good, traditional bistro. You'll learn plenty worth knowing, like making vanilla cream and vanilla sauce, caramelised apples, a real chocolate mousse, a good tart case, lemon cream for a tart and much more.
The menu is a guide, not a promise: it can change without notice, depending on the ingredients and the chef's judgement.
caramelised upside-down apple tart · real French chocolate mousse, 70% chocolate
thousand-layer pastry with vanilla cream · lemon tart with meringue
"lost bread", French toast
Choose a session that suits you. We’ll have the kitchen ready.
