News

This masterclass will center on his profound understanding of ice cream theory, exploring the essence of key ingredients—fruit purées, chocolate, sugars—and diving into formulation logic, soft-serve balance, entremets glacés, and more.

Chef Alain will generously share the practical insights and thought processes he has refined over many years in his atelier.

⸻

👨‍🍳 For chefs who have successfully registered, please note the following details:
📍 Course Dates
11/25 (Tue) – 11/26 (Wed) ｜ Two-day course

🚪 Entry & Class Time
• 08:30 Doors open
• 09:00 Class begins punctually