Cook tropical and exotic products into local specialities
Local passionate chef
Discover and enjoy cultural fusion gastronomy
Located in a handcrafts creators neighborhood
About this activity
What's included, what's not
What you can expect
My name is Richard Samir, son of a baker and pastry chef, cradled from an early age by the smell of hot bread, Viennese pastries and other sweet treats. Thus, it is only natural that even as a cook, pastry is ingrained in my genes and brings back great memories. That's why I put a lot of attention into it and enjoy it extremely much. I therefore suggest you to accompany me in sweet workshops to discover techniques, recipes and pastry traditions. The objective is to give a Latin flavour to traditional recipes or the other way round, by enhancing typical Latin American desserts with a French accent. We will start with a Pavlova with mango “flowers” (with a floral shape) and pear in Morada syrup (a drink made from Peruvian black corn, pineapple and cinnamon). Then, we will make Argentinean Alfajoles with dulce de leche in Breton shortbread. Finally, it will be a question of recreating the famous dulce de leche with its decorative tiles.