Lamination training
The delicate and precise art of lamination
The bakery, with its unique expertise, is at the heart of this artisan trade. La Maison Foricher goes the extra mile to teach you everything you need to know and support you every step of the way. Foricher provides you with a bakery and its best carftmen, passers-by of know-how. After a day with them, you will acquired your own skills.
Training duration
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1 Day : from 9 :00 am to 1 :00 pm and from 2 :00 pm to 5 :00 pm
Location
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Moulin des Gaults at Poilly-lez-Gien
Training content
- Sweet recipes : apple turnover, palm tree cake, red berries vol au vent, frangipane galette
- Salt recipes : potatoes pie, meat pie, salmon millefeuille
Instructor
- Patrick Cognard
