Learn the Art of French Macarons with A French-Born Pastry Chef
Manhattan, NY, United States
This event is available only at the host's venue. Please book from the available dates listed.
1 - 100 Guest(s)
Making delicious French Macarons is a true art
The popularity of this French dessert has only exploded in the past few years.
During this 2h 30min session, you will learn how to prepare, bake, and make this delightful and light pastry. Chef Simon will guide and teach you every step of the way in order for you to perfect the recipe behind this sophisticated delicacy.
From whipping the meringue into the base to piping the shells onto a sheet and cooking an exquisite ganache, guests will acquire the essential techniques to be able to replicate the recipe at home.
Sharpen your macaron cooking skills with Chef Simon!
PLEASE NOTE: For a full refund, you must cancel 5 full days before the event date! We do not follow Verlocal's default cancellation policy, so please keep this in mind!
* Share this page on Facebook and earn 25 points. Accumulate up to 500 points!
This experience does not have pre-scheduled availability! Message Host to schedule a future event.
French-born Pastry Cheft
Chef Simon Herfray is a French pastry chef. He graduated in 2006 with a Masters Degree in Pastry and Bakery in Vendée, France. He then worked in London, UK, and Brisbane, Australia, for world-class restaurants.
In 2009, Chef Simon Herfray entered New York City's pastry scene as the new Executive Pastry Chef of Falai LLC. He then moved on to Café M, a cozy pastry and coffee shop by the Empire State Building in Manhattan. Soon after he crossed the bridge to Downtown Brooklyn and continued to create unique and delicious desserts at sister restaurants, Bacchus and La Defense Bakery and Bistro.
Chef Simon is the owner of French'Encas (translation in English: “a small snack”), a culinary company focused on catering and teaching the fine art of French cooking through classes and workshops.
Chef Simon is excited to share his talents and expertise in French pastry and dessert making with the New York City community through his classes.