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Desserts and variations by Luc Debove: Best Worker of France Glacier

Luc Debove has acquired experiences that have allowed him to acquire valuable qualities in pastry, ice cream, bakery, confectionery and chocolate factory, as well as in the transmission of the know-how that he wished to put at the service of École Ducasse as Executive Pastry Chef.

Détails des cours « Desserts and variations by Luc Debove: Best Worker of France Glacier » :

Recette :

Date : Du 22/01/2021 à 14:00 au 22/01/2021 à 18:00

€170.00

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