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Finguer food ao Mar... Coquetel em Saint Tropez em um maravilhoso Iate entradinhas e bocados para uma clientela exclusiva. Quando for viajar deixe que cuidamos de todos os detalhes das compras a mesa #personalchefs #personalchefemcasa #personalchefsp #personalchef #personalchefsaopaulo #personalcheflife #personalchefservices #mypersonalchef #cheffabrizionaturalli #chefemcasa #yatchchefs #yachting #yachtcharters #yatchlife #yatch #yatchcheflife #yatchs #fingerfood #instachef #instachefs #instachefworld

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Master Class de 3 días de chocolate con @emmanueleforcone en Barcelona! 28/02, 29/02 y 01/03 Curso 100% práctico! Cada participante realizará una figura de chocolate guiado por el chef. Reservas: https://www.elmondolcdeclaudia.com/es/127-febrero-2020 3 days hands on Chocolate Master Class with @emmanueleforcone in Barcelona. 28/2, 29/2 y 1/3 Each participant will make a chocolate piece guided by the chef. Bookings: https://www.elmondolcdeclaudia.com/en/127-february-2020

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Abiertas las inscripciones para el nuevo curso con @karim.bourgi en Barcelona! 14, 15 y 16 de Febrero. NUEVAS RECETAS! Reservas: https://www.elmondolcdeclaudia.com/es/127-febrero-2020 Registrations are open for the new master class with @karim.bourgi in Barcelona. February 14th, 15th & 16th NEW RECIPES! Bookings: https://www.elmondolcdeclaudia.com/en/127-february-2020

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ÚLTIMA PLAZA! LAST SPOT!! 3 days Hands on Pastry Master Class with @vincent_vallee in Barcelona. September 27th, 28th & 29th French-English-Spanish translator Each participant will receive a book recipe in English or Spanish Bookings: https://www.elmondolcdeclaudia.com/en/122-september-2019 ÚLTIMA PLAZA!! Master Class práctica de pastelería de 3 días con @vincent_vallee en Barcelona. 27 al 29 de Septiembre Traductor Francés, Inglés, Español Cada participante recibirá un dossier de recetas en inglés o español. Reservas: https://www.elmondolcdeclaudia.com/es/122-septiembre-2019 RECIPES: 1) ECLAIR GOLD 100% CHOCOLAT 2) GHANA AGRUMES 3) GLYCINE 4) CLUB CAKE ORANGE (WCM CONCOURS) 5) TARTE CHOCOLAT CARAMEL 6) PÂTISSERIE DU JOUR (WCM CONCOURS) VERSION FORMAT INDIVIDUELS 7) TARTELETTE FLEUR MARGUERITE ANANAS COCO CITRON VERT 8)MONT-BLANC TOURBILLON 9) CHOUX LOVE ROSE OU CHOUX MARIAGE 10) PARIS-BREST 11) CAKE ORIGINE CHOCOLAT 12) TARTE CITRON AGRUMES 13) ARRIBA NOIR 14) Bonbon réalisé lors du concours WCM (prix du meilleur bonbon moulé au monde) (ganache passion banane, croustillant noisette) 15) Bonbon Caramel cassis Violette 16) Bonbon Ganache ivoire Yuzu 17) Bonbon Ganache thé fruits rouges 18) Bonbon Ganache earl Grey 19) Bonbon Ganache noix de coco/citron vert

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3 days hands on Master Class with @gregorydoyen in Barcelona. October 4th, 5th & 6th. Translator English-Spanish Each participant will receive a book recipe in English or Spanish Bookings: https://www.elmondolcdeclaudia.com/en/123-october-2019 Master Class práctica de 3 días con @gregorydoyen en Barcelona. 4, 5 y 6 de Octubre Traductor Inglés - Español Cada participante recibirá un dossier de recetas en inglés o español Reservas: https://www.elmondolcdeclaudia.com/es/123-octubre-2019

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3 days hands on Master Class with @vidal31 in Barcelona. December 20th, 21st & 22th. 13 desserts & 58 recipes! Open to all levels. Translator English - Spanish Each participant will receive a book recipe. Bookings: https://www.elmondolcdeclaudia.com/en/125-december-2019 Master Class con @vidal31 20, 21 Y 22 DE DICIEMBRE! 13 POSTRES Y 58 RECETAS! Master class de pastelería de 3 días con @vidal31 en Barcelona. 20 al 22 de Diciembre. Apto para todos los niveles. Traductor inglés - español Cada participante recibirá un dossier con todas las recetas! Reservas: https://www.elmondolcdeclaudia.com/es/125-diciembre-2019 Desserts: 1- Dulcey, Raspberry, Yuzu Dulcey Blondie Yuzu Cremeaux Raspberry Compote Raspberry Mousse 2- Blueberry, Orelys, Almond Almond Dacqoise Blueberry and Orelys bavaroise Blueberry Jelly Almond Cremeaux 3- Lemon, Opalys, Blackcurrant Lemon Frangipane Black Currant Pannacotta Opalys Whipped Ganache 4- Strawberry, Coconut, Calamansi Coconut Dacqoise Strawberry Cremeaux Calamansi Curd White Chocolate Mousse 5- Sudachi and Forest Berries Forest Berry Compote Sudachi Curd Italian Meringue 6- Burnt Butter, Seabuckthorn, Bahibe Burnt Butter Mousse Seabuckthorn Jelly Caramelised Dark Chocolate Bahibe Pannacotta 7- Strawberry, Lime, Vanilla Strawberry Jelly Vanilla Mousse Macerated Strawberries Lime Gel 8- Blackberry and Dulcey Blackberry Mousse Dulcey Namelaka Blackberry Jelly 9- Passion Fruit, Coconut, Opalys Passion Fruit Gel Coconut Pannacotta Passion fruit Curd Opalys Mousse 10- Beetroot, Manjari, Sorrel Chocolate Brownie Beetroot Mousse Manjari Mousse Sorrel Micro Sponge 11- Raspberry, Vanilla, Liqourice Raspberry Bavaroise Liqourice Sable Raspberry Gel Raspberry and Vanilla Pannacotta Orelys Mousse 12- Manjari, Vanilla, Dulcey Manjari Bavaroise Vanilla Mousse Dulcey Whipped Ganache 13- Salted caramel bonbons

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3 days hands on Master Class with @olganoskovaa in Barcelona, Spain. October 18th, 19th & 20th Open to all levels. Translator Russian - English - Spanish Each participant will receive a book recipe. Bookings: https://www.elmondolcdeclaudia.com/en/123-october-2019 Master Class de mousses y glaseados de 3 días con @olganoskovaa en Barcelona, España. 18 al 20 de Octubre. Apto para todos los niveles. Traductor ruso - inglés - español Cada participante recibirá un dossier con todas las recetas! Reservas: https://www.elmondolcdeclaudia.com/es/123-octubre-2019 CAKES: 1. Cake "Chocolate/mango/passion fruit cake". Composition: Chocolate biscuit, crumble, mango and passion fruit jelly, mango and passion fruit mousse, chocolate mousse. 2. Cake "Cherry in chocolate". Composition: chocolate biscuit, cherry jam with slices of cherry, chocolate cremeux, crispy layer, dark chocolate mousse. 3. Cake "Carrot/orange". Composition: carrot sponge cake, orange mousse, orange jam, cheese and cream mousse. 4. Cake "Strawberry / basil". Composition: almond sponge cake, strawberry-lime jelly, lime/basil cream, crumble, basil mousse 5. Cake "Hazelnut/ pear". Composition: hazelnut sponge, vanilla cream, pear compote, vanilla mousse. 6. Cakes "Raspberry/mint". Composition: sponge cake with raspberry, raspberry jam, crumble, mint mousse. 7. Cakes "Pistachio-coconut-mango". Composition: pistachio sponge cake, mango jelly, pistachio ganache, coconut cream. 8. Cake "cappuccino/pecan". Composition: biscuit jaconda coffee nut, coffee cremeux, hazelnut crusty layer, coffee mousse.

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3 days hands on Master Class with @vladislav_pancha in Barcelona. December 13th, 14th & 15th. Translator English-Spanish Each participant will receive a book recipe in English or Spanish Bookings: https://www.elmondolcdeclaudia.com/en/125-december-2019 Master Class práctica de 3 días con @vladislav_pancha en Barcelona. 13, 14 y 15 de Diciembre Traductor Inglés - Español Cada participante recibirá un dossier de recetas en inglés o español Reservas: https://www.elmondolcdeclaudia.com/es/125-diciembre-2019 Molded bonbons 1-Coconut-passion fruit (Passion fruit caramel, coconut praline) 2-Apple pie (Apple caramel with cinnamon, crunchy hazelnut praline) 3-Bonbon with liquid cognac filling. 4-Caramel Bar (Caramel ganache, caramelized praline) 5-Honey-lemon (Liquid honey, lemon ganache with honey) 6-Chocolate caramel 7-Raspberry-yogurt (Raspberry jelly, yogurt ganache) 8-Banana-cookie bar 9-Peanut-caramel 10-100% vanilla Panning 1-Hazelnut-raspberry 2-Peanut-caramel 3-100% pistachio 4-Double caramel popcorn 5-Almond-cocoa Coated bonbons 1-Pistachio marzipan (homemade pistachio paste) 2-Passion fruit soft caramel 3-Hazelnut praline mini-bar Truffles 1-Whipped caramel truffle 2-Coconut-passion fruit truffle @ El món dolç de Claudia

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Registrations are open for the 3 days hands on pastry master class with @kanakin_andrei in Barcelona. March 13-14-15th Bookings: https://www.elmondolcdeclaudia.com/en/129-march-2020 Abiertas las inscripciones para la master class de pastelería de 3 días con @kanakin_andrei en Barcelona. 13, 14 y 15 de Marzo Reservas: https://www.elmondolcdeclaudia.com/es/129-marzo-2020 Entremets: Cheesecake mango-yuzu Mandarin Sacher Strawberry-basil 100% chocolate Cherry Cola Black currant-caramel Individual cakes: Banana-popcorn Crunchy vanilla Choux coconut-pineapple Passion fruit chocolate Mango-caramel tart Caramel-Hazelnut Molded bonbons Strawberry-yoghurt Pecan-maple Raspberry-balsamic Coconut-sesame Lemon

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ÚLTIMAS PLAZAS!! Master Class práctica de pastelería de 3 días con @vincent_vallee en Barcelona. 27 al 29 de Septiembre Traductor Francés, Inglés, Español Cada participante recibirá un dossier de recetas en inglés o español. Reservas: https://www.elmondolcdeclaudia.com/es/122-septiembre-2019 LAST SPOTS!! 3 days Hands on Pastry Master Class with @vincent_vallee in Barcelona. September 27th, 28th & 29th French-English-Spanish translator Each participant will receive a book recipe in English or Spanish Bookings: https://www.elmondolcdeclaudia.com/en/122-september-2019 RECIPES: 1) ECLAIR GOLD 100% CHOCOLAT 2) GHANA AGRUMES 3) GLYCINE 4) CLUB CAKE ORANGE (WCM CONCOURS) 5) TARTE CHOCOLAT CARAMEL 6) PÂTISSERIE DU JOUR (WCM CONCOURS) VERSION FORMAT INDIVIDUELS 7) TARTELETTE FLEUR MARGUERITE ANANAS COCO CITRON VERT 8)MONT-BLANC TOURBILLON 9) CHOUX LOVE ROSE OU CHOUX MARIAGE 10) PARIS-BREST 11) CAKE ORIGINE CHOCOLAT 12) TARTE CITRON AGRUMES 13) ARRIBA NOIR 14) Bonbon réalisé lors du concours WCM (prix du meilleur bonbon moulé au monde) (ganache passion banane, croustillant noisette) 15) Bonbon Caramel cassis Violette 16) Bonbon Ganache ivoire Yuzu 17) Bonbon Ganache thé fruits rouges 18) Bonbon Ganache earl Grey 19) Bonbon Ganache noix de coco/citron vert

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3 days hands on Master Class with @olganoskovaa in Barcelona, Spain. October 18th, 19th & 20th Open to all levels. Translator Russian - English - Spanish Each participant will receive a book recipe. Bookings: https://www.elmondolcdeclaudia.com/en/123-october-2019 Master Class de mousses y glaseados de 3 días con @olganoskovaa en Barcelona, España. 18 al 20 de Octubre. Apto para todos los niveles. Traductor ruso - inglés - español Cada participante recibirá un dossier con todas las recetas! Reservas: https://www.elmondolcdeclaudia.com/es/123-octubre-2019 CAKES: 1. Cake "Chocolate/mango/passion fruit cake". Composition: Chocolate biscuit, crumble, mango and passion fruit jelly, mango and passion fruit mousse, chocolate mousse. 2. Cake "Cherry in chocolate". Composition: chocolate biscuit, cherry jam with slices of cherry, chocolate cremeux, crispy layer, dark chocolate mousse. 3. Cake "Carrot/orange". Composition: carrot sponge cake, orange mousse, orange jam, cheese and cream mousse. 4. Cake "Strawberry / basil". Composition: almond sponge cake, strawberry-lime jelly, lime/basil cream, crumble, basil mousse 5. Cake "Hazelnut/ pear". Composition: hazelnut sponge, vanilla cream, pear compote, vanilla mousse. 6. Cakes "Raspberry/mint". Composition: sponge cake with raspberry, raspberry jam, crumble, mint mousse. 7. Cakes "Pistachio-coconut-mango". Composition: pistachio sponge cake, mango jelly, pistachio ganache, coconut cream. 8. Cake "cappuccino/pecan". Composition: biscuit jaconda coffee nut, coffee cremeux, hazelnut crusty layer, coffee mousse.