We'll be playing with this technique on a wonderful yuzu lemon tart. And it really is one of the most fun workshops we offer!
This is the signature tart of the great pastry chef Yann Brys. Meilleur ouvrier de France, he was the first to think of poaching his meringue in Tourbillon.
It's also the name of his patisserie in Saulx-les-Chartreux (91) and Paris 4th. We absolutely recommend a visit to this temple of gourmet goodness to discover his whole world.
As with all our patisserie workshops, you'll take home your creations of the day, but above all lots of advice and answers to your questions.
It's also the name of his patisserie in Saulx-les-Chartreux (91) and Paris 4th. We absolutely recommend a visit to this temple of gourmet goodness to discover his whole world.
As with all our patisserie workshops, you'll take home your creations of the day, but above all lots of advice and answers to your questions.
