Claude Chiron

Claude Chiron @claudechironferrandi

"True French confectionery is based on craft technology. In light of this, during the master class, I would focus on different manual techniques by using only few baking forms, and I will show small craft tricks."

With the pastry chef and instructor Claude Chiron's program, we will constantly vacillate between traditional and modern French confectionery. The exceptional pastry chef has amazing experience in this, as he managed the confectionery of the famous Parisian gastronomic house Dalloyau for more than 30 years. Over the decades, at Dalloyau he was not only responsible for the daily dessert menu, but also for the dessert menus they regularly prepared for prestigious events at the Opera House, the Élysée Palace, and ministry receptions. The well-known Opera slice is also an invention of the Dalloyau house.

He now passes on his high-level professional knowledge as an instructor at the famous Ferrandi School of Gastronomy in Paris, where he also studied back then. According to the French daily newspaper Le Monde, the Ferrandi school is the Harvard of gastronomy and is home to the most important pastry school in the world. Anyone having seen the great Ferrandi confectionary album “French Pâtisserie” and their bakery book “French Boulangerie”, also published in Hungarian, may have come across the master's name among the authors.

Claude Chiron is coming to Budapest for the second time, his first course was already a huge success. We talked several times about how useful it would be to have a master class in which French classic and modern tarts, large cakes and pies would be prepared, which could easily be adapted to prepare dessert for one person as well. Our goal with this program is to present a range of "practical" yet unique French pastries.

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