在私人工作室与专业厨师一起制作法式糕点

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在私人工作室与专业厨师一起制作法式糕点

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每位  US$155.20 
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今天可用
免费取消 (24 小时 通知)
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对于每位参加此体验的参与者,byFood 将捐赠
10 份餐食
简介
体验详情
体验内容
在哪里集合
点评
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时长
3 小时
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客人人数
1 - 8 位客人
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语言
英语, 法语
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其他
亲子友好, 宠物友好
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电子票券
接受电子门票或纸质门票

在里昂的私人厨房,与专业甜点师一起学习制作法式糕点。掌握食材及诀窍,享受幽默讲解。自己的作品可带回家,适合与亲朋分享。

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对于每位参加此体验的参与者,byFood 将捐赠
10 份餐食

体验详情

在课堂上,您将了解所用原料以及 Thierry 制作完美糕点的秘诀。他对烘焙的热情和天赋,加上他的幽默感,将为您带来愉快而有教育意义的体验,让您的一天充满欢乐!


在课堂上喝一杯冰镇果汁、茶或咖啡,或自带饮料!在里昂与 Thierry 一起学习制作糕点,然后将您制作的所有糕点带回家,非常适合与朋友和家人分享。

菜单范例

MAIN
你可能会做的甜点
传统经典蛋挞,搭配里昂粉红派、马卡龙、巧克力黑闪电泡芙或巴黎布雷斯特配焦糖杏仁法式奶油泡芙
MAIN
饮料
果汁、茶或咖啡

您将获得

提供果汁、茶和咖啡,但欢迎客人使用 BYOB(自带酒水)
零食
小吃
蒂埃里是一位才华横溢的厨师,在里昂市中心拥有自己的私人作坊
酒水(客人可以自带酒水)

注意事项

  • ⚠️完整地址将在您的确认凭证上的“出发前”部分中显示。
  • 客人如有饮食禁忌(过敏、特殊饮食等),需告知我们。
  • 可于附近搭乘公共交通工具

体验内容

加入糕点厨师蒂埃里,享受一个充满乐趣和新鲜出炉的糕点下午! 作为里昂市中心的专业厨师,蒂埃里将教您如何制作经典的法式糕点和烘焙食品,包括传统的经典酸挞配粉红色的脯氨酸、奶油泡芙如巧克力埃克莱尔或巴黎布列斯特配焦糖杏仁或马卡龙。 关于你的主机蒂埃里: "我是一个容易上手的烹饪老师和热情的法国厨师。 我喜欢结识和邀请来自世界各地的新朋友。 请和我一起来我的小餐馆,在里昂的一座15世纪的建筑里 。 "

集合与接送

集合地点

16 Quai Romain Rolland, Quai Romain Rolland, Rhône Auvergne-Rhône-Alpes, France, FR, 69005

在 Google 地图中打开
16 Quai Romain Rolland, 69005 Lyon, France
结束地点

此体验将结束于集合地点。

取消政策

至少在体验开始时间前 24 小时 取消预订,即可获得全额退款。

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评价
4.8
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基于 90 条评价
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(Viator)
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Leon Tarts
八月 24, 2026

Great fun with lots of laughs. Easy to follow instuctions and great tasting treats to take away Easy to find - centrally located

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(Viator)
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Great!
七月 24, 2026

Great way to spend an afternoon learning how to make french pastry ! Chef Thierry was fantastic and so fun.

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(Viator)
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So much fun!!! Made great...
七月 18, 2026

So much fun!!! Made great pastries and the chef was great!! Had a blast definitely would recommend to others visiting!!

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(Viator)
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Highly recommend. Great French experience.
七月 15, 2026

This was so much fun! The chef is amazing. We made a delicious cake, cookies and candy. We were with 2 other couples, one from Australia and another from USA. We all had a great time. I highly reco...阅读更多

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(TripAdvisor)
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Wow, the best one!
七月 13, 2026

Wow, so nice! A really fun experience with a lot of souvenirs. If you don't want to get loudly instructed by a French chef, why are you here?

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