WEA: Adult Learning
CLASSIC FRENCH BISCUITS
French Cooking
Biscuits
Cakes And Desserts

Learn to make some classic French biscuits and desserts. André will prepare Millefeuille au Cointreau ,Tuiles aux Amandes , Petits Sables and Canneles Bordelais. Demonstration with some hands-on

Available Session Times - select from the following sessions:


Fees available for this course:(Which Fee?)
Standard: A$119.00

Select the number of places and click 'Enrol':

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Your Tutor is Andre Guerinet

Andre commenced with the WEA in 2025.

After 4 years of completing an apprenticeship in France,  Andre spent a few years in Patisserie Hotels and Restaurants as the Patissier, then became an executive Chef.

Andre emigrated to Australia in 1984, moving to Adelaide in 1985 to commence business as ‘Mulots Patisserie’ at Hyde Park.

Mulots Patisserie was recognised in Adelaide for producing French Patisserie products of the highest quality whilst maintaining the authentic traditional recipes learned over his many years in both France and Australia.