21/05/2026 - Paris - Masterclass autour des Fruits de Saison Vanille rises a crunchy almond-hazelnut praline

rises a crunchy almond-hazelnut praline delicately enhanced with a hint of fleur de sel

Products made in the workshop may vary depending on raw material arrivals and seasonality

General information

Chef Philippe Conticini revisits the historic form of his Paris-Brest

To maintain a close connection and allow for proper interaction

21/05/2026 - Paris - Masterclass autour des Fruits de Saison Vanille rises a crunchy almond-hazelnut pralineA word from the Chef: Dear friends, I invite you to come and discover and taste my creations made with seasonal fruits. We will spend 2h30 together to share our techniques for enhancing seasonal products. You will be right there during the preparation phase. This is a truly special moment with me and those who surround me daily. You can ask us all your questions, taste the preparations, and finally enjoy the creations with us! To maintain a real