Want to make a good and beautiful cream desserts worthy of the greatest pastry chefs? Labo & Gato gives a complete and accessible workshop where you will learn the different methods of assembly and decorations through the making of two desserts. Game of flavors and textures, sweetness and modernity: nothing is left to chance to make you a great chef!

Classic of  summer, the strawberry cream cake always make unanity! Biscuit soaked in kirsch, vanilla mousseline, fresh strawberries and almond paste decor: learn how to make step by step this fresh and light cake.

As the Eclair or the Paris-Brest, Millefeuille is an essential of pastries showcase. The perfect balance of crispy puff pastry made ​​from A to Z- a divine mascarpone vanilla cream frosting and fondant will succumb pupils and buds. So go ahead and indulge in classic that will delight young and old.

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Who doesn't know the Trianon, also known as the Royal chocolate? Composed of a hazelnut dacquoise, a praline feuillantine and a ligth chocolate mousse, this dessert is simply irresistible! Let us guide you and make this dangerously addictive and delicious dessert!

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We love France for its bread, its good wine and cheese... but not only for that! And yes, our beautiful country is also full of traditional pastries and tasty gourmet more one than the other. From North to South and from East to West, Labo & Gato selected recipes that spotlight our beautiful land! Canelés of Bordeaux, Saint-Emilion macaroons and other Basque cake. Discover these three treasures of the South West Region!

As baguette and cheese, what more French than our iconic croissant? Established in Vienna to celebrate the victory against the Turks, the croissant was revisited in France to become what it is today. Learn and master the art of layering -A to Z- to make homemade pastries with a incomparable taste. Croissants, escargots, french chocolatine -or chocolate croissants for some!- Puff pastry will have no more secrets for you!

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If there is doubt as to their origin, they are nevertheless two flagship cakes of french pastry. Traditional or revisited, choux pastry is limitless for the creativity of bakers! Always the same dough, but an infinite range of tastes, textures and backdrops. Become Zeus of choux pastry and learn how to make cakes so beautiful and so hungry that they eat at lightning speed!

Make shiny and crunchy chocolates as greedy as those of your confectioner, it's not as complicated as you might think. Origin and choice of chocolate, tempering, molding, dipping, decorations... Labo & Gato gives you keys to take action and make good and fine chocolates. Make molded and soaked chocolate candies with various fillings and become the new Charlie and the chocolate factory!

Un atelier de 5h autour de la viennoiserie et de la pâte feuilletée. Chocolatine - Croissant - Pain au raisinChausson aux pommes - Palmier - Galette frangipane

You take the pastry CAP exam? You are a novice, hobbyist or pastry confirmed? This workshop is for you! In this intensive class of 9 hours, you will cover all technical bases equivalent to a pastry CAP exam. One hour lunch break with a meal served by Labo & Gato.

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The boy wonder of pastry Cédric Grolet surprised us with his fruits in trompe l'oeil style . Real feat technique, learn to realize these small jewels of realism and impress your guests by offering a small piece of nature on the plate. With the fruits in trompe l'oeil, we taste first with the eyes.

Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.

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Want to make a good and beautiful cream desserts worthy of the greatest pastry chefs? Labo & Gato gives a complete and accessible workshop where you will learn the different methods of assembly and decorations through the making of two desserts. Game of flavors and textures, sweetness and modernity: nothing is left to chance to make you a great chef!

Classic of  summer, the strawberry cream cake always make unanity! Biscuit soaked in kirsch, vanilla mousseline, fresh strawberries and almond paste decor: learn how to make step by step this fresh and light cake.

Warm days comes and with them, a craving of homemade ice creams! You start and result: full of ice crystals or hard as stone when frozen, too sweet that melts quickly...Don't panic! We will teach you how to make smooth ice cream... Now, you will only make professional ice cream!

Her name Tatin or Bourdaloue, chocolate or lemon, shortcrust or puff... it's not easy for everyone to succeed a perfect pie! So follow us in a workshop where you will realize gourmet pies and assorted garnishes. From the most traditional to the most original, the pie will be undoubtedly the queen of desserts!

Due respect to the most chauvinistic, french are not the only kings of pastry! From England to Mexico from old Europe to the New World, from the East to the West, our neighbors make pastries for centuries to offer us delicacies that so good! With Labo & Gato, go around the world in three pastries at a workshop under the sign of discovery and exoticism. Be ready for a total change of scene!

Put their hands in the dough, kids love! Amateurs or beginners confirmed, Labo & Gato concocted recipes easy to make by our young chefs in a friendly and educational workshop cupcakes, decorated shortbread, chocolate mousse... children put the kitchen to delight the whole family. Pastry, a child's play!

Who doesn't know the Trianon, also known as the Royal chocolate? Composed of a hazelnut dacquoise, a praline feuillantine and a ligth chocolate mousse, this dessert is simply irresistible! Let us guide you and make this dangerously addictive and delicious dessert!

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Created in 1955 by the Dalloyau house, Opera is probably one of the most refined and subtle pastries. A succession of fine layers providing a perfect marriage of textures and flavors: the coffee cream, the crisp dark chocolate icing, the soft biscuit Joconde and the velvety of the dark chocolate ganache. A class full of technical skills and dexterity to make a flawless Opera. Forward Maestro!

How consider a Christmas dinner without a yule log? Unthinkable! Fruity or chocolaty, rolled or ice, Yule log is THE dessert of the year'send. Light on this essential at a workshop where you will learn all the methods for performing step by step, two gourmet yule logs will amaze your guests! This year, i'll make the log!

Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!

When Saint-Tropez meets Cap Ferret, this gives a gourmet workshop under the sign of the sun! But don't forget the method! On one side, a bun with a smooth cream perfumed with orange blossom, on the other choux pastry with a light vanilla cream. Try it, learn step by step and melt for these two classics of modern times!

Calisson, marshmallow and fruit jellies... Discover a world full of sweets! Create your own colorful and  tasty confections with a childhood taste! It's decided, now, it will be only good and homemade!

For unconditional fans of caramel! Succumb to this workshop where you will realize a basket of nougatine and crispy and caramelized cannelés. Production of decoration in royal icing and gum paste.

How consider a Christmas dinner without a yule log? Unthinkable! Fruity or chocolaty, rolled or ice, Yule log is THE dessert of the year'send. Light on this essential at a workshop where you will learn all the methods for performing step by step, two gourmet yule logs will amaze your guests! This year, i'll make the log!

How consider a Christmas dinner without Yule log? Unthinkable! Fruity or chocolaty, rolled or ice, the Yule log is THE dessert year end. Light on this essential at a workshop where you will cover all the methods to make step by step a gourmet ice log that will impress! This year, I make the Yule log!

When it was created in the 18th century by Vincent La Chapelle, one of the best chef of the time, dessert aroused huge controversy. Inspired by female attributes, it was a puff pastry (kind of vol au vent) garnished with red fruit jam. Scandal! Today, the Well of Love is deprived of any erotic charge. The jam has been replaced by a caramelized cream light like a cloud, and the vol au vent has been replaced by a soft choux pastry. A real treat!