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Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov
Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov

Chocolate and wine tasting with Claire Guenegan - Wed 20th Nov

Regular price $65.00 $0.00
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Limited to 10 people

- Wine & Chocolate Tasting with Claire Guenegan from The Desert Experience
 
Ready to unlock your palate?
Enjoy a Chocolate tasting pairing with five of the finest New Zealand Wines. Discover new flavours and learn to identify them, learn the history behind local producers.
Grab some interesting facts about Chocolate, that are always useful in casual conversation. 
Enjoy a decadent evening of fun, chocolate and wine.

Date: Wednesday evening, November 20th

Time: 6-8.00pm

Cost: $65

Info: Once you’ve secured your spot we’ll be in touch closer to the date to provide any further info, in the meantime browse our Workshop FAQ’s (coming soon) for answers to those niggling questions.


The Artist:

I have been a Pastry Chef for 15 years. Originally from France, I learnt all the basic recipes and skills by working in different regions in France. I did diplomas specialising in chocolate work and sweet making, and won few contests chocolate showpieces, candy and cake.

I did a Bakery internship in Norway to gain greater experience and technical skills about doughs.

I worked for three years in New York City, with some of the best Chefs and Pastry Chefs. I worked at the most important places in New York City's pastry scene, such as Payard, Financier, Americano Hotel and Carlyle Hotel. I did lot of consulting helping small businesses, Cafe, Restaurant, Wholesaler and Caterers, growing their production and improving their sales. I have been involved in demonstrations for culinary shows, tastings and training.

I moved to Australia to work for the Park Hyatt, one of the best five-star hotels in Sydney. It was a new experience where I discovered new products and flavours, to extend my creativity. I have been doing consulting with Shops, Catering and Wholesale companies, to create menus and uniques dessert experience.

 

It has been five years that New Zealand has been my new home. Since I arrived, I worked for Heritage Hotels, Dawson's Catering and Hipgroup Amano restaurant. Bringing my expertise and knowledge, I have been creating desserts, cakes, tarts, gateaux matching the New Zealand palate. I have discovered so many new flavours and traditional recipes, that I like to give a twist and bring my little french touch!

I started teaching three years ago for community colleges and culinary schools, I wanted to share my experiences with everyone. Patisserie is an art where everyone can express their creativity and share it with people they love.

I have really enjoyed sharing my experience, and tips with my students. There nothing more rewarding than seeing the smile on the face of someone eating or offering a product that they just create. I saw people entering my courses, shy, worried, anxious and leaving at the end proud, happy and relieved, ready to share their creations with everyone.

 

The idea of The Dessert Experience came naturally. I wanted to do more than just teaching a course, I wanted to be able to create memories and to create a unique Experience for people to connect with the products.

With The Tastings, I want to share my passion for some of the finest products, from New Zealand. My intentions are for people to encourage more appreciation of products by knowing more about it. Challenge their palates by trying to recognised and identified flavours, to learn about the local producers, and understanding differences between ingredients, so they can shop and buy fitting their expectations.




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