Découvrez les secrets et maitrisez les techniques de Desty Brami & Bruno Ciret, Pastry Chefs

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Desty Brami & Bruno Ciret

Pastry Chefs et Château de Ferrières / Instructor - Royal Mansour, Marrakech
Desty Brami & Bruno Ciret
Desty Brami is the executive pastry chef of the Château de Ferrières, a gastronomy trade school.

Desty has worked in the greatest Parisian palaces pastry shops, such as the Plaza Athénée or the George V, where he developed his sense of technical excellence.
What characterizes the pastries he makes today is the combination of gastronomy and precision. He offers classic pastries which attest a great deal of precision and generosity.

Bruno Ciret is a pastry chef and teacher at the Royal Mansour Marrakech school, following a long tenure working for the prestigious FERRANDI Paris hotel school.

Bruno is one of the authors of the brilliant FERRANDI Paris Pastry Book.
Bruno Ciret is passionate about pastry, but above all he loves teaching. He is patient, an excellent pedagogue and shows a great mastery of bakery techniques.

Desty and Bruno together offer highly educational master classes, full of technical tips worthy of the best gastronomic schools in France!

Desty Brami & Bruno Ciret's signature creations

Lemon meringue pie
Lemon meringue pie
Desty Brami & Bruno Ciret
Completion time icon
1 hour
Difficulty level icon
Advanced
Shortbreads with caramel mendiants
Shortbreads with caramel mendiants
Desty Brami & Bruno Ciret
Completion time icon
30 minutes
Difficulty level icon
Beginner
Paris-Brest shortbread
Paris-Brest shortbread
Desty Brami & Bruno Ciret
Completion time icon
1h40
Difficulty level icon
Expert

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