India’s Taj Hotels collaborates with Ducasse Education Paris

Taj Hotels Palaces Resorts Safaris, for the very first time has collaborated with Ducasse Education to impart the art, techniques and trends of classic French Culinary & Patisserie. Ducasse Education was founded in 1999 by France’s most iconic Chef Alain Ducasse. Through a series of master classes, Taj and Ducasse Education aim to impart their expertise in the culinary arts.

As part of this masterclass collaboration, an intensive workshop was held at IHM in Aurangabad. A masterclass was also held in Mumbai and in Delhi too. Here, chefs across the Taj portfolio, industry professionals and even pastry and French cuisine enthusiasts have the opportunity to hone their skills.

 

The objectives of these master classes are for professionals to master techniques to perfection, achieve balanced tastes and reach excellence.

 

“Taj has been a forerunner in pioneering culinary excellence. This collaboration with Ducasse Education is yet another initiative to support our chefs who deliver gastronomic delights to our guests every day with passion and devotion. Ducasse Education sets the highest industry standards and these classes will offer our guests and chefs an opportunity to work and learn from the very best in the industry,” says Chinmai Sharma, Chief Revenue Officer, Indian Hotels Company Ltd.

Mr. Cyril Lanrezac, Managing Director, Ducasse Education, adds, “Ducasse Education values its collaborations with pioneer organizations such as Taj Group and IHM-Aurangabad that share the same core values. We are committed to our globally renowned chef, Alain Ducasse’s philosophy of achieving culinary and pastry excellence. We always respect the quality of ingredients and master culinary techniques, and we are sincerely motivated to bring these to India in partnership with Taj.

We, at Urban Eye were lucky enough to secure a spot for the Mumbai Master Class with celebrated Chef Franck Geuffroy.


Beginning our long day at 10am, the workshop focused on basic pastry techniques, ice-creams and frozen entremets, chocolates, bars and bonbons and a delectable range of French teatime delicacies including Lemon Tartlets, Madeleine, Chocolate/Coffee Eclairs, Chocolate Tartlets, Fresh Summer Fruits Tartlets, Lemon Cake, Strawberry Waffles, Traditional Macarons, and Yellow Fruit Financiers. And yes, they were as delightful as they sound.

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