21/05/2026 - Paris - Masterclass autour des Fruits de Saison Vanille Products made in the workshop

Products made in the workshop may vary depending on raw material arrivals and seasonality

Chef Philippe Conticini revisits the historic form of his Paris-Brest

and I will share my never-before-revealed secrets of creation

You will be intimately involved during the preparation phase

rises a crunchy almond-hazelnut praline delicately enhanced with a hint of fleur de sel

21/05/2026 - Paris - Masterclass autour des Fruits de Saison Vanille Products made in the workshopA word from the Chef: Dear friends, I invite you to come and discover and taste my creations made with seasonal fruits. We will spend 2h30 together to share our techniques for enhancing seasonal products. You will be right there during the preparation phase. This is a truly special moment with me and those who surround me daily. You can ask us all your questions, taste the preparations, and finally enjoy the creations with us! To maintain a real