The Modern Pastry Chef's Canvas: Master Plated Dessert Artistry
Step into the world of professional dessert styling. Learn to transform simple ingredients into edible art with our intensive workshops on degustation, molecular techniques, and modern flavor pairings.
It all begins at the root. This is the first course of an 8-part dessert degustation, featuring carrot and turmeric in a savory-sweet creation with carrot paper, smoked velouté, and goat cheese foam.
The next course is "leaves." We challenge students to think conceptually, resulting in this oolong tea tres leches with a curry leaf crumble and pickled pineapple.
This course represents "bark." A muscovado smoked cinnamon coffee tart is paired with a cinnamon gelato and a surprising milk chocolate habanero chili sauce.
Here, "fruit" takes center stage. This dessert layers cherry confit, mascarpone cream, fermented cherries, and a cherry goji berry sorbet, finished with dehydrated olives for an umami kick.
The final course is "sap," featuring a date-based dessert. A truffle honey cheesecake is topped with a sticky date pudding ice cream and finished with a warm toffee sauce poured tableside.
Looks like a peanut, but it's not! This playful dessert is a peanut milk chocolate mango creation with a spicy lime mango gel inside, challenging perceptions and delighting the senses.
A glimpse into the stunning decor and atmosphere of our Dessert Soirée, where the ambiance is as carefully crafted as the desserts themselves.
About this collection
We don't teach you to follow recipes; we teach you to think like a chef. During our degustation workshops, you will work with unconventional ingredients—like curry leaf crumbles or tomato sorbets—learning how to balance heat, acidity, and texture on a single plate. It is about understanding the science of flavor so you can build your own menus from scratch.
At Lavonne, we believe a plate is a canvas. In our advanced plated dessert modules, you move beyond basic baking to understand the architecture of a dish. We focus on the 'degustation' experience, where every element—from the temperature of your sorbet to the crunch of your tuile—must serve a purpose.
What You Will Master
- Molecular Gastronomy: Learn techniques like spherification and foam stabilization to create textures that surprise the palate.
- Flavor Pairing: We push boundaries, teaching you how to integrate savory elements like goat cheese, turmeric, or chili into sweet creations without overwhelming the diner.
- Conceptual Plating: Whether it is a 'root-to-flower' thematic menu or a salad-inspired dessert, you will learn to tell a story through your presentation.
Our instructors guide you through the process of sourcing ingredients, costing your menu, and the art of tableside service. Whether you are aiming to open your own café or join a fine-dining kitchen, our academy in Bangalore and New Delhi provides the professional-grade tools and industry insights you need to succeed. You will be learning alongside a family of dreamers who, just like you, want to push the limits of what pastry can be.
Lavonne
We are a mix of bakers, dreamers, and food lovers who believe you shouldn't just bake—you should create. Whether you are here to master French techniques or find your unique culinary voice, we're the family that stays with you long after graduation.
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