Cooking Class: French Tarte Tatin & Creme Brûlée!

Activity Details:

You will discover the fun of cooking, the fun of learning but foremost the fun of tasting. This is an hands-on event and you are welcome to participate in making rustic but timeless tarte tatin and creme brûlée. I’ll share with you all the tricks, cracks, and tips that you wish to know for making and easy puff dough and successful tatin. This is a fun and friendly experience event and you can do all baking step with me if you wish. So bring friends and wine, let's get cozy with baking to feel and share the experience. Cheers and see you soon!

About Your Chef:

I've been a pastry chef for over 40 years, and have delighted celebrities including Ronald Reagan, Queen Elizabeth, Danielle Steel, and Robin Williams. Please check my personal website at www.chefinsanfrancisco.com and you will know all about my professional experience and expertise. Making pastries and dessert has never been a work for me, it's a passion that I like to share with everyone.

Chef Bio:

Chef Jean Yves Duperret grew up in France in the medieval city of Tours. He graduated from a famous engineering school, one of the best French university-level institutions in the field of engineering & science. He worked in Paris, France, as an Engineer before realizing that his true passion was the art of French pastry. He started his career alongside his stepfather who taught him rudiments of pastry. He then reinforced his skills working for prestigious French pastry shops and winning national contests, until being nationally awarded into his profession. Creating gourmet French desserts has enabled him to ally his artistic talent with his mind for logistics and efficiency.

Chef Jean-Yves Duperret is one of the pioneer pastry Chefs in the Bay Area. He opened the pastry shop La Nouvelle Patisserie in 1984 in the Marina District and was its Chef for more than 25 years. La Nouvelle Patisserie was an iconic spot in San Francisco for French traditional delicacies. Gourmets could be tempted by scrumptious masterpiece cakes, elegant Napoleons, light mousse cakes, macaroons, canelés, financiers, fresh Madeleines, fruit tarts…Chef Jean-Yves is also the author of the book La Nouvelle Patisserie: The Art and Science of Making Beautiful Pastries and Desserts. Chef Jean Yves is recognized as one of the best ambassadors of French pastry in the Bay Area.

Tags & Keywords

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