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!

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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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.

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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Round, golden, shiny... the sun of Portugal? No, its famous Pastel de Nata! Real institution in Lisbon, this irresistible pastry knows a real success. You already see it warm and lightly sprinkled with cinnamon in your kitchen? So follow us, we will board you to Portugal for a workshop where you will learn how to make this characteristic crisp pastry and this creamy "Nata" that you can eat with a spoon. A treats that makes everyone agree.

Less known than its cousin the strawberry cake, the raspberry cake is a lightness gourmet cake. The brilliant idea of ​​Labo & Gato? Revisit this classic forgotten bringing his personal touch: an almond hazelnut dacquoise chewy-crisp and vanilla butter cream lightened with an italian meringue. A ligth and fruity cake to try quickly!

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!

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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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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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.

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.

Originally from Algeria, the Castel became over the years a monument of french pastry. Come to learn how to make this classic entremet made of an almond biscuit, a buttercream lightened by a meringue and a house-made praline.

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!

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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More than a cake, a jewel signed Pierre Hermé! Under the soft and crunchy shell of a flushed macaroon, the subtle blend of a rose cream and the lychee magnified by the fruity fresh raspberry. The Ispahan is the perfect example of French pastry: it's refined, it's elegant, it's beautiful and, above all, it's delicious!

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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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!

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!

Who has never dreamed of eating Hansel and Gretel's gingerbread house? A profusion of sweets, candies, caramel, gingerbread... So if you don't have it in full size, learn how to realize it during this workshop. Find your child soul and let yourself be carried by the comforting smell of gingerbread. A workshop that will delight young and old.

You have a break between noon and 2? Come and participate in the Labo & Gato Express Workshops. Created in honor of a cycling race connecting the two cities, the Paris-Brest has risen to the rank of the favorites of French pastry. An original presentation made ​​of a crunchy choux, a ligth and meltingly soft praline cream with a praline: our Paris-Brest is a pure gluttony! Try and make our modern version that surely be a must for your recipe book!

You have a break between noon and 2? Come and participate in the Labo & Gato Express Workshops. Recovered by many chefs, the meringue lemon pie is a classic of French pastry. It's composed of a sweet dough, a lemon cream and an Italian meringue. At once greedy and tasty, impossible to resist by so much gluttony!<

You have a break between noon and 2? Come and participate in the Labo & Gato Express Workshops. For chocolate lovers as much as for those who are passionate about good taste, this pie will be unanimous. It is composed of a cocoa sweet paste and a chocolate ganache, this dessert will make everyone crack!

You have a break between noon and 2? Come and participate in the Labo & Gato Express Workshops. Traditional or revisited, choux pastry have never served the creativity of the pastry chef as well! It is composed of crunchy choux and a light vanilla cream, does this recipe seem simple? And yet, it will surprise you by its taste and its aerial texture ...

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!

Elegant pastry by Pierre Hermé , the 'Infiniment' pie highlights noble products such as vanilla, coffee ... Let yourself be tempted by the complexity and balance of its composition and learn how to make this classical. Textures and an intense taste will be here. You could eat it infinitely.

According to legend, the pastry chef Stohrer invented the baba at the request of King Stanislas. It based on this idea: soak with Malaga wine, a bun with little dry grapes. Wine and rum, there was one step! Since then, time has passed but Ali Baba is the same: a marvel of balance with a soft bun dough sprinkled with alcohol and traditional or original garnishes. Learn how to make this classic pastry available in 4 versions, depending on seasonal fruits and the chef's inspiration.

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!