It’s thesecond time I have the chance to visit and give a
Masterclass at Gasma Univestiry in Valencia, Spain. This time, for the pupils
of the “Master in Pastry and Management”, where I’ve talked about the
importance of this final stage in a degustation menu.
The final gift for a client, when eating a several meal
course, is extremely important. The fact of making beautiful, light and tasty
“petit-fours” or “mignardises” to go with the coffee or tea at the end of a
meal, will give the client an
impression that, as a chef, you think about every single detail. In my opinion,, it has to be
fun and to remember.