Upgrade your skill and renew your recipe under direct mentorship by MOF Chef Jean Francois Arnaud himself. The class will run for three days, from 18-20 July 2022. Here is the class details:

Entremets:

• Orange Plaisir; orange and ginger main flavours, milk chocolate creamy inside, and orange Macaron on top, sesame sable.
• Equinoxe; Milk chocolate mousse with moist dacquoise, and citrus jelly.
• Grand Duc; Almond and hazelnut praline light mousse, with creamy coffee and vanilla cream.
• Reunion Cake; Dark chocolate mousse with raspberry “air”, raspberry jelly, and whipped ganache on top.
• Boreal; Light banana mouse with almond sponge and chocolate mousse.
• Snow Queen; Yogurt and lime mousse, yogurt sponge, and mango jelly.

Petits Gateaux:

• Cherie; Vanilla mousse with creamy chocolate candied cherries and cherry jelly.
• Red Pomelo; Grapefruit light mousse, red fruit confit and madeleine sponge.
• Sunny Mango; Hazelnut dacquoise, whip ganache, fresh mango dices and creamy mango.
• Passion Fruit Bubble; Passion fruit chiboust cream, rum baba, and coconut mousse.
• Sunlight; Mandarin strawberry jelly, mandarin yuzu mousse, butter cake sponge.
• Pineapple Cheese Cake; Bake cheese cake with lime whipped ganache and half candied pineapple.

Gateaux de Voyage:

• Banana Choco; Chocolate travel cake with hazelnut, flame bananas, and creamy chocolate.
• Pineapple Mascotte; Vanilla sable casing, pineapple stew, and almond dacquoise.
• Croquembouche; Nougatine and choux presentation, caramel cream in choux pastry, sesame nougatine, and pulled sugar.

The price is USD 1000 (we are using IDR 14.000 rate). Get 30% discount if you are; Chef Instructors, Chef alliance member, APCA Indonesia alumni or take another master classes.