Retail Shop & Office Hours:
1.30pm-7.30pm
|
Class: 3.30pm-6.30pm (3hrs)
Guest Chef Patrick Heuberger
Exec Chef, Au Petit Salut.
Demo + Food Tasting
S$129 nett*¹
(Member's Price S$116.10).
Prepayment Required.
FRENCH STEAKHOUSE: 4
STEAKS + 4 POTATOES
Onglet Steak with Shallots & Garlic (Onglet a l’Echallotte)
Beef Tenderloin with a Peppercorn Sauce
(Steak au Poivre)
Sirloin Steak 'Bordelaise' with a Red Wine Sauce & Bone Marrow (Entrecote Bordelaise)
Steak Tartare (Tartare de Boeuf)
Braised Potatoes in Brown Stock & Onions (Pomme Boulangère)
Baked Potato Slices with Cream
& Cheese (Gratin Dauphinois)
Mashed Potatoes
(Pomme Purée)
Matchstick Fries
(Pomme Allumette)
Complimentary red wine
will be served.
|
Class: 3.30pm-6.00pm
(2hrs 30mins)
Guest Chef Oscar Pasinato
Executive Chef-Owner Buko Nero
Demo & Food Tasting.
S$109 nett*
(Member's Price $98.10).
Prepayment Required. EVERYDAY ITALIAN: PASTAS
Tortelli Stuffed with Pumpkin & Crab Meat
Pasta e Fagioli
a hearty & rustic red kidney bean & pasta soup
Paglia e Fieno
a classic green & yellow fresh egg pasta with parma ham, green peas & cream sauce
Rotolo di Pasta
rolled sheets of fresh pasta with sauteed mushrooms & grated parmesan cheese
|
3.00pm to 6.30pm (3hrs 30mins)
Guest Pastry Chef Joycelyn Shu
Demo + Hands-On + A Box to Take Home (12 reg-sized in assorted flavours) + Recipe Pack + Illustrated Cupcake Decoration Guide. Limited Spaces.
S$139 nett*
(Member's Price $125.10). Prepayment Required.
CUPCAKE WORKSHOP
LEVEL 1 (Waitlist only, email us to get on the waitlist)
2 Easy-but-Delicious Cupcake Recipes: Madagascar Bourbon Vanilla + Valrhona Dark Chocolate
12 Simple-but-Stunning Variations: 'Raspberry Swirl',
'Nuts about Nutella', Marbled,
and many more!
Swiss Meringue Buttercream: Master Recipe & Variations
(Real Raspberry Buttercream +
Valrhona Chocolate Buttercream)
Basic Buttercream, Basic Icing & Edible Dark Chocolate 'Putty'
Basic Icing: Master Recipe & Variations (Chocolate + Pink + Yellow Icing; Technique: How to Flavour & Tint)
Using Sprinkles, Marzipan & Dark Chocolate Clay Designs: roses; leaves; honeybees; snow pea with tendrils; detailed butterfly cut-outs; embossed surfaces; etc.
Served with Iced Gryphon
Artisan Tea
Read more on Joycelyn's Blog |
3.00pm to 6.30pm (3hrs 30mins)
Guest Pastry Chef Joycelyn Shu
Demo + Hands-On + A Box to Take Home (12 reg-sized in assorted flavours) + Recipe Pack + Illustrated Cupcake Decoration Guide. Limited Spaces.
S$139 nett*
(Member's Price $125.10). Prepayment Required.
CUPCAKE WORKSHOP
LEVEL 1 (Waitlist only, email us to get on the waitlist)
2 Easy-but-Delicious Cupcake Recipes: Madagascar Bourbon Vanilla + Valrhona Dark Chocolate
12 Simple-but-Stunning Variations: 'Raspberry Swirl',
'Nuts about Nutella', Marbled,
and many more!
Swiss Meringue Buttercream: Master Recipe & Variations
(Real Raspberry Buttercream +
Valrhona Chocolate Buttercream)
Basic Buttercream, Basic Icing & Edible Dark Chocolate 'Putty'
Basic Icing: Master Recipe & Variations (Chocolate + Pink + Yellow Icing; Technique: How to Flavour & Tint)
Using Sprinkles, Marzipan & Dark Chocolate Clay Designs: roses; leaves; honeybees; snow pea with tendrils; detailed butterfly cut-outs; embossed surfaces; etc.
Served with Iced Gryphon
Artisan Tea
Read more on Joycelyn's Blog |
3.00pm to 6.30pm (3hrs 30mins)
Guest Pastry Chef Joycelyn Shu
Demo + Hands-On + A Box to Take Home (12 reg-sized in assorted flavours) + Recipe Pack + Illustrated Cupcake Decoration Guide. Limited Spaces.
S$139 nett*
(Member's Price $125.10). Prepayment Required.
CUPCAKE WORKSHOP
LEVEL 1 (Waitlist only, email us to get on the waitlist)
2 Easy-but-Delicious Cupcake Recipes: Madagascar Bourbon Vanilla + Valrhona Dark Chocolate
12 Simple-but-Stunning Variations: 'Raspberry Swirl',
'Nuts about Nutella', Marbled,
and many more!
Swiss Meringue Buttercream: Master Recipe & Variations
(Real Raspberry Buttercream +
Valrhona Chocolate Buttercream)
Basic Buttercream, Basic Icing & Edible Dark Chocolate 'Putty'
Basic Icing: Master Recipe & Variations (Chocolate + Pink + Yellow Icing; Technique: How to Flavour & Tint)
Using Sprinkles, Marzipan & Dark Chocolate Clay Designs: roses; leaves; honeybees; snow pea with tendrils; detailed butterfly cut-outs; embossed surfaces; etc.
Served with Iced Gryphon
Artisan Tea
Read more on Joycelyn's Blog |
3.00pm to 6.30pm (3hrs 30mins)
Guest Pastry Chef Joycelyn Shu
Demo + Hands-On + A Box to Take Home (12 reg-sized in assorted flavours) + Recipe Pack + Illustrated Cupcake Decoration Guide. Limited Spaces.
S$139 nett*
(Member's Price $125.10). Prepayment Required.
CUPCAKE WORKSHOP
LEVEL 1 (Waitlist only, email us to get on the waitlist)
2 Easy-but-Delicious Cupcake Recipes: Madagascar Bourbon Vanilla + Valrhona Dark Chocolate
12 Simple-but-Stunning Variations: 'Raspberry Swirl',
'Nuts about Nutella', Marbled,
and many more!
Swiss Meringue Buttercream: Master Recipe & Variations
(Real Raspberry Buttercream +
Valrhona Chocolate Buttercream)
Basic Buttercream, Basic Icing & Edible Dark Chocolate 'Putty'
Basic Icing: Master Recipe & Variations (Chocolate + Pink + Yellow Icing; Technique: How to Flavour & Tint)
Using Sprinkles, Marzipan & Dark Chocolate Clay Designs: roses; leaves; honeybees; snow pea with tendrils; detailed butterfly cut-outs; embossed surfaces; etc.
Served with Iced Gryphon
Artisan Tea
Read more on Joycelyn's Blog |
3.00pm to 6.30pm (3hrs 30mins)
Guest Pastry Chef Joycelyn Shu
Demo + Hands-On + A Box to Take Home (12 reg-sized in assorted flavours) + Recipe Pack + Illustrated Cupcake Decoration Guide. Limited Spaces.
S$139 nett*
(Member's Price $125.10). Prepayment Required.
CUPCAKE WORKSHOP
LEVEL 1 (Waitlist only, email us to get on the waitlist)
2 Easy-but-Delicious Cupcake Recipes: Madagascar Bourbon Vanilla + Valrhona Dark Chocolate
12 Simple-but-Stunning Variations: 'Raspberry Swirl',
'Nuts about Nutella', Marbled,
and many more!
Swiss Meringue Buttercream: Master Recipe & Variations
(Real Raspberry Buttercream +
Valrhona Chocolate Buttercream)
Basic Buttercream, Basic Icing & Edible Dark Chocolate 'Putty'
Basic Icing: Master Recipe & Variations (Chocolate + Pink + Yellow Icing; Technique: How to Flavour & Tint)
Using Sprinkles, Marzipan & Dark Chocolate Clay Designs: roses; leaves; honeybees; snow pea with tendrils; detailed butterfly cut-outs; embossed surfaces; etc.
Served with Iced Gryphon
Artisan Tea
Read more on Joycelyn's Blog |
3.00pm to 6.30pm (3hrs 30mins)
Guest Pastry Chef Joycelyn Shu
Demo + Hands-On + A Box to Take Home (12 reg-sized in assorted flavours) + Recipe Pack + Illustrated Cupcake Decoration Guide. Limited Spaces.
S$139 nett*
(Member's Price $125.10). Prepayment Required.
CUPCAKE WORKSHOP
LEVEL 1 (Waitlist only, email us to get on the waitlist)
2 Easy-but-Delicious Cupcake Recipes: Madagascar Bourbon Vanilla + Valrhona Dark Chocolate
12 Simple-but-Stunning Variations: 'Raspberry Swirl',
'Nuts about Nutella', Marbled,
and many more!
Swiss Meringue Buttercream: Master Recipe & Variations
(Real Raspberry Buttercream +
Valrhona Chocolate Buttercream)
Basic Buttercream, Basic Icing & Edible Dark Chocolate 'Putty'
Basic Icing: Master Recipe & Variations (Chocolate + Pink + Yellow Icing; Technique: How to Flavour & Tint)
Using Sprinkles, Marzipan & Dark Chocolate Clay Designs: roses; leaves; honeybees; snow pea with tendrils; detailed butterfly cut-outs; embossed surfaces; etc.
Served with Iced Gryphon
Artisan Tea
Read more on Joycelyn's Blog |
