Nuances Gourmandes by Guillaume Mabilleau Demonstration Masterclass 2

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Bakon USA

20906 Higgins Court

Torrance, CA 90501

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Refund Policy

Refunds up to 30 days before event

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Guillaume Mabilleau in his own words:

"I became a pastry chef almost by mistake, because in my final years in high school I needed to make a choice between classical courses or take up an apprenticeship. My only certainty was that I wanted to work with my hands. But which trade to chose?

I was lucky to have been employed by good employees -- out of the ordinary people who were willing to teach and invest in my education and training. It is with these beginnings that I am where I am today.

I was fortunate to be guided during my aprenticeship by a master who taught me the bases of pastry, he taught me realistically without hiding the negative side of the job. It was Mr. Bezier at the Delice de Jeanne in Beaufort en Vallee (where I come from) who triggered this passion of patisserie. I finished my last year of training at La Petitie Marquise in Angers.

It was after discovering plated restaurant desserts at the Neurice Hotel and the Crillon Hotel in Paris that I became interested in teaching. I started working as an assistant teacher at ENSP in Yssingeaux where I met and worked with many of the great names in pastry industry. I discovered the universe of professional competitions, notably MOF.

I participated in numerous competitions; Gilbert Pone Trophy in 2005, European Championships, Pascal Caffet in 2007 and was part of the selection for the French Team for the World Cup in 2008. I was offered the opportunity to join the team at the Bellouet Conceil as a professor where I worked for three and a half years for Jean-Michel Perruchon...

My Philosophy

A pastry should be beautiful before it can taste good. When I create a new product, I decide before making, the type of finishing and decoration to marry well with the chosen flavors, I pay special attention to the finished product as it is the final "look" that will be the deciding factorin the selling process. After this, I simply work around the flavors and textures efficiently. I then organize the production to improve the regularity and rapidity of the fabrication stage."

Excerpted from "Inspirations et Creation" Bellouet Conceil Editions.

Dates: November 21 - 23, 2019 (9:00 am - 5:00 pm PST)


LUNA | pate lintzer, creme d'amande a la noisette, cremeux lait noisette, creme montee vanille citron, meringue soufflee a la noisette

MAJORQUE | croustillant noisette, biscuit chocolat amande, cremeux lait, gelifie exotique, mousseux chocolat, glacage miroir lait orange

PINK | pate sablee amande, moelleux pur amande, gelifie a la peche / poelee de peche, mousseux vanille / creme montee vanilla, glacage miroir rose / velours rose

SATIN | meringue seche, compotee exotique, creme montee vanille coco, fruits exotiques

SPLASH | streusel pecan, moelleux chocolat pecan, cremeux chocolat noir tonka, mousseux grue de cacao, glacage miroir neuter, velours lait

TAHITI | duja amande / amandes sables, moelleux pur amande, cremeux vanilla, mousseux vanilla, glacage miroir neutre vanille

TARTE CITRON | pate sable, compotee de citron, cremeux citron, lacage miroir neutre vanille citron, meringue italienne

TENTATION | macaron compotee fraise des bois rhubarbecreme montee citron vertmeringue italienne

WEDDING CAKE | parfums non definis

What to Wear

All students are required to wear a chef’s jacket, long black or khaki pants, and kitchen-safe shoes (closed-toe, non-skid, no lace-ups).

What will be Provided

All tools, equipment, and ingredients will be provided. Students will receive a full recipe book. Students will receive a certificate upon completion of the class. Lunches are included in the price of the class.

Nearest Hotels

Redac Gateway Hotel

Miyako Hybrid Hotel


Full payment is required at registration to secure your place in the class. Unless paying by cash or credit card, registration will not be confirmed until payment clears. This is applicable for checks, money orders, and other payment methods.

Attendees of the previous classes organized by Pastry Arts Academy qualify for 5% discount on any additional class taken the same year. Please contact PAA to get a this discount.

Cancellation Policy:

A full refund will be issued up to 30 days prior to the class start date. No refunds will be issued for cancellations less than 30 days prior to class start. If you choose, you can exchange your refund amount for a credit that can be applied to the cost of another class within one year of cancellation. You must call or email if you choose to receive a credit. If the credit does not fully cover the cost of the new class, the student will be responsible for paying the difference.

We recommend contacting PAA to confirm enrollment before booking a trip to Torrance, California.

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Bakon USA

20906 Higgins Court

Torrance, CA 90501

View Map

Refund Policy

Refunds up to 30 days before event

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