The French Pastry School
La Patisserie de Sebastien Serveau
Date: Feb 04 - Feb 07, 2019 (1:15 pm - 8:15 pm)
Share This Class:  

Master Pastry Chef Sebastien Serveau, the youngest finalist ever in the Meilleur Ouvrier de France (M.O.F.) competition, is coming to teach a 4-day in-depth professional class on artisan petit fours, unique tea cakes, and individual pastries (petits gateaux).  He will share his innovative tips and techniques throughout the course.  You will benefit from his years of training and international experience and will receive a recipe book that will elevate your cake and petit four menu to new heights!


Pink Lady

Pommes caramel

Tartelette chocolat banane

Voie lactée


Cannelle caramel citron vert

Mont blanc

Pina Colada

Plaisir lacté


Gâteau moelleux chocolat framboise

Gâteau de voyage au chocolat

Succès Gianduja citron

Gâteau Cream Cheese citron vert


Sébastien Serveau began his career in the kitchen when he was attracted by the artistic aspect of pastry.  He has participated in many national and international competitions, including being the youngest finalist for the M.O.F. competition and being the Vice-Champion of Best Desserts in France.  In 2005, he took charge of Patisserie Training at Alain Ducasse.  He also became a member of the very select "Club des Sucrés", chaired by Christophe Michalak and Christophe Adam.  In 2010, he became Executive Pastry Chef at the Ritz, alongside Michel Roth, and became the Executive Pastry Chef of both pastry and chocolate operations at the Dalloyau house.  He has published several books for both the general public and professionals and contributes to the Journal du Patissier each month.  Chef Serveau is now an International Consultant and shares his knowledge in France and abroad.   

This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.