Any time in France is a delicious time. Join Andre as he prepares some of France's Seasonal treats. Tarte Normande, classic Creme Brulee and a Provence savoury specialty, Pissaladiere. Ingredients of the season will be used. Demonstration with some hands-on.
Andre commenced with the WEA in 2025.
After 4 years of completing an 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.
Any time in France is a delicious time. Join Andre as he prepares some of France's Seasonal treats. Tarte Normande, classic Creme Brulee and a Provence savoury specialty, Pissaladiere. Ingredients of the season will be used. Demonstration with some hands-on.
Andre commenced with the WEA in 2025.
After 4 years of completing an 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.
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