French Buffet
- CANCELLED
June 26 - 28, 2007 (8am - 3pm)
$825
Professional
Nicolas Boussin, M.O.F.
During this three-day hands-on course, Chef Nicolas Boussin, M.O.F., Gastronomy Ambassador for GRAND MARNIER ® will share with you his visions on a French buffet and all of its components. Chef Boussin will guide you through a range of recipes from entremets and gateaux de voyage to petits fours and dessert cocktails, to name just a few. Take advantage of this opportunity to work with a true master as he shares with you his expertise in a traditional French Buffet.
Chef Nicolas Boussin is the Gastronomy Ambassador for GRAND MARNIER ®. He is specialized in pastry and has worked under some of the best Pastry Chefs and at some prestigious establishments such as Potel & Chabot in Caterer New York and Le Domain de Divonne Hotel & Casino. In 1990 he won first place in Belgium’s “Prix du Mérite Artistique” contest and went on to adorn pastries for the elite including the King of Belgium. Chef Boussin earned the title Meilleur Ouvrier de France (M.O.F.) in 2000 which is a French distinction that only the best of the best masters receive.
Chocolate Raspberry Ganache and GRAND MARNIER® with Orange Jelly
Craqueline Choux Pastry Brochette
