Master the art of making traditional French fruit tarts with pátissier André Guerinet. Tarts made with pate sucree and with seasonal fresh fruits like apples, figs and sugar plums. Finishing with a special chocolate, pear tart. Demonstration class with some hands on experience.

Your Tutor is Andre Guerinet

After 4 years of apprenticeship in France,  Andre spent a few years in Patisserie Hotels and Restaurants as the Patissier, then became an executive Chef.

Andre emigrated to Australia in 1984, moving to Adelaide in 1985 to commence business as ‘Mulots Patisserie’ at Hyde Park.

Mulots Patisserie was recognised in Adelaide for producing French Patisserie products of the highest quality whilst maintaining the authentic traditional recipes learned over his many years in both France and Australia.