Executive pastry chef, Hotel Lutetia Paris
Nicolas Guercio
Program in Budapest
23rd-24th APRIL 2024
What will you learn in 2 days?
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"Turbulence" Fraisier
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Exotic Pavlova
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Peanut choux finger
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Tiramisu
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Raspberry pistachio choux
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Lemon and strawberry gluten free dessert
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Chocolate Marble Cake
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Mango fruit jelly tartlets
Information
Date: from 23 April, 2024 to 24 April, 2024
Hours: 9:00 - 18:00
Masterclass Level: Advanced
Address: Miele Hungary
Budapest, Alsó Törökvész út 2, 1025 Hungary
What does the price include?
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Detailed recipe book and dossier.
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Simultaneous translation from French to Hungarian.
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Coffee, water & light lunch.
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Certificate of participation signed by Nicolas Guercio.
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Photos with Nicolas.
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Tasting and take-home dessert collection!
Nicolas Guercio @nicolasguercio
"Balance, memories, tradition and original flavors!"
Master pastry chef Nicolas Guercio is world famous for his extravagant Christmas desserts. The French and international press talked for days about his Christmas bûche depicting the red half-shoes from two years ago and the realistic Shar Pei dog made last year. The festive dessert offers of the Lutetia hotel in Paris - where Nicolas Guercio has been in charge of the pastry shop for 3 years - was an unprecedented success - the Parisian public ordered hundreds of pieces of the dog Christmas bûche alone!
This result lies not only in the spectacular appearance of the cake: the 41-year-old French pastry chef puts together the flavors of his creations with excellent flair. This is thanks to the professional knowledge gathered over many years, which Nicolas Guercio acquired during the development and compilation of the dessert range of star restaurants and hotels. Starting at the Royal Monceau and Ritz hotels in Paris, then in London at the Michelin-starred Hakkasan restaurant, where he was in charge of the desserts. Several years of creative work followed in Saint Petersburg. In the Russian city, he was entrusted with the development of a chain of French pastry shops and a long-standing Russian confectionery. Returning to Paris, he was invited to the renowned Dalloyau house and then to the prestigious Ferrandi School of Gastronomy, where he became a pastry instructor for the international education program.
"I'm living an extremely intense period of my career" - said Nicolas Guercio. – The Lutetia hotel is a huge luxury ship with 180 rooms. Managing a team of 19 people, I am responsible for the restaurants, events, breakfast and room service dessert and pastry offerings, plus festive desserts. I will try to do my best!” This is also his promise for his masterclass in Budapest. He put together his program with special individual desserts, the preparation of which shows an example of unique flavor combinations and technical solutions!