The workshop was held at Emilie Restaurant, a French "fine dining" restaurant located in South Jakarta. The interior of Emilie Restaurant is elegant with nice ambiance.
Before the workshop started, we were served with a lovely lunch.
Le Salade César
Caesar Salad with Sautéed Prawns
Le Poulet
Roasted Chicken Breast, Savory Jus and Mashed Potato
Roasted Chicken Breast, Savory Jus and Mashed Potato
Les Profiteroles
Profiteroles with Ice Cream & Warm Dark Chocolate Sauce
Profiteroles with Ice Cream & Warm Dark Chocolate Sauce
As soon as the lunch was served completely, we were headed directly to the second floor where there's a private kitchen studio.
A little background of Laurent Bernard. Before landing in Singapore in 2003 as the Executive Pastry Chef of Meritus Mandarin Singapore and starting "Laurent’s Café & Chocolate Bar" in Singapore in 2006, Laurent Bernard has more than 20 years experience in pastry and chocolate. He worked in some of the most prestigious 5 stars hotels in London, the USA, the Middle East, Israel and Caribbean.
In the workshop, we learned the facts about chocolate - learned about the history of chocolate, when it was first discovered in South America and then brought to Europe, how to recognize a good chocolate, how to appreciate it, and how to make truffles pralines.
Overall, I really enjoyed this workshop because I can learn about Belgian chocolate and how fine chocolate is made.
At the end of the workshop, each of us received a gift bag :)
Orangette (Weight: 100gr, S$15.00)
Delicate combination of orange and dark chocolate
Emilie Restaurant
Jl. Senopati 39, Kebayoran Baru
Jakarta Selatan 12910
Tel: +62-21-5213626
Laurent’s Café & Chocolate Bar
The Pier Branch
The Pier at Robertson Quay 80
Mohammad Sultan Road #01-11
Singapore 239013
Telephone: +65 6235 9007
-or-
Portsdown Branch
5B Portsdown Road #01-02
Singapore 139311
Telephone: +65 6475 4182
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