Join Andre as he prepares some of France's special seasonal treats. Tarte Normande, Fresh Rasberry Tart, classic Creme Brulee (Orange Blossom flavour) and a Provence savoury specialty, Pissaladiere. Demonstration with some hands-on.
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.
Autumn in France is a delicious time. Join Andre as he prepares some of France's Autumn treats. Tarte Normande, Fresh Rasberry Tart, classic Creme Brulee (Orange Blossom flavour) and a Provence savoury specialty, Pissaladiere. Demonstration with some hands-on.
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.
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