Pierre Herme Pastry Class
October 11th


Pastry Chef/ Owner Pierre Hermé
From Oct 11 to Oct 14 - 4 days
Paris, France
Price: 5200.00*
Price: 3640.00*
(30% discount off all classes for North American Cercle V Members)
* The cost to enroll includes a digital class recipe book, an apron, and a 32 Grand Cru Square Gift Box for an interactive chocolate tasting, access to an online forum to share ideas and discuss the content of the class, before, during and after it has ended. Each student will receive a diploma to certify completion of the course. All classes will be conducted via Microsoft Teams.


L'École Valrhona is thrilled to offer this exclusive trip giving you the opportunity to explore and be inspired by the world of Maison Hermé. Join the l’École Valrhona Team for a one-of-a-kind pastry class taught by Mickaël Marsollier, Pastry Chef and R&D for Pierre Hermé, at a state of the art kitchen in Paris, France. During the class you will learn how to create petits gâteaux, entremets, macarons and bonbons in the famous Pierre Hermé style. This trip features an exclusive tour by Pierre Hermé of his lab in Rungis, followed by an open discussion with Pierre Hermé about sourcing. The group will also visit Pierre Hermé’s shop on Champs Elysées with a product tasting led by Pierre Hermé. The trip will finish on Thursday with a pastry tour through Paris specially designed for the group.


  • Please note the flights are not included in the course fee. Please coordinate your flights so that you arrive in Paris by October 11th. Return flights can be coordinated from Paris on October 16th.


Pierre Hermé Pastry Chef/ Owner Pierre Hermé
With four generations of Alsatian bakers and pâtissiers behind him, Pierre Hermé began his career under Gaston Lenôtre, before going on to be called the 'Picasso of Pastry' by Vogue magazine for his modern and flavourful approach to pâtisserie. With enjoyment as his guiding force, Pierre created a sensory universe based around pleasure and flavor. His original approach to pastry has even revolutionized long-established traditions in France, as well as around the world. Voted the World's Best Pastry Chef by the Academy of the World's 50 Best Restaurants in 2016, this pastry chef and chocolatier continues to use his technical mastery, talent, and creativity to delight foodies around the globe.


Download in progress