The French Pastry School
French-Style Brunch
Date: May 07 - May 09, 2019 (4:00 pm - 9:00 pm)
Chef: Yann Migault , Pastry Chef/ Chef Instructor
Cost: $472.50
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
Share This Class:  
Brunch is more than just bacon and eggs—using global flavors, gourmet ingredients, and elegant presentations, brunch can transform a mundane Sunday into an affair to remember! This three-day workshop is the perfect excuse to indulge your sweet tooth while learning deceptively simple recipes that will wow your family and friends. Chef Yann Migault of The French Pastry School will teach you everything you need to know for creating our favorite brunch classics in a professional, yet approachable and friendly kitchen environment. From scratch-made pancakes and flaky croissants to savory Quiche Lorraine and leek tarts, you'll learn a variety of techniques and the necessary skills for recreating these crowd-pleasers in your kitchen at home.
 
Course Detail:
  • Sweet and savory traditional crêpes
  • Traditional buckwheat blinis
  • Quiche Lorraine of Alsace
  • Savory braised leek tart
  • Flaky breakfast pastries including croissants and brioches
  • Sweet and savory muffins
  • Warm Vanilla Scented Bread pudding
  • Rustic Fruity Clafoutis
  • Classic French toast
 
Yann Migault is a Chef Instructor in the Pastry and Baking program at The French Pastry School. Chef Migault is a French Master Pastry Chef with over 20 years of experience in the art of French Pastry. During his studies in the Compagnons du Devoir he traveled throughout France to learn from the country’s best pastry chefs, spending time in Belgium, Paris, Nîmes, Lyon and Burgundy.  In 2009, Chef Migault opened his first bakery in Burgundy, and a second in 2012 in Provence. Established as a master pastry chef in France, he chose to bring his expertise and knowledge to aspiring pastry chefs in the United States, moving from instructing at LeNôtre Culinary Institute in Houston to The French Pastry School in Chicago.
 
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.