07/15/2026 - In Chef Conticini's Savory Kitchen - Paris

 A word from the Chef: 

Dear friends,

I am very proud and moved to invite you to exclusively discover another facet of my gourmet passion: savory cuisine!

I cook as I bake, with the same exacting standards, the same precision of technique, and the same pursuit of emotion on the plate.

We will spend 2.5 hours together, often more, to share the techniques and recipes straight from my personal kitchen, using the best ingredients carefully selected and sourced by me.

You will taste your/our dishes, and I will share my never-before-revealed culinary secrets. 

Each of them is the fruit of years of creations, but also of emotions, memories, and sensitivity. 

You will be close to me throughout all the preparation stages.

To maintain a real intimacy and allow everyone to interact in the best conditions, the number of places is limited to 12 participants.

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General Information 

Masterclass: 1 PM - 3:30 PM 

City: Paris 

Location: Atelier du Geste à l'Émotion - Philippe Conticini 

Address: 27 Place Dauphine, 75001, Paris 

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Transportation 

Metro: Pont Neuf (Line 7) - Cité (Line 4) 

RER: Saint-Michel (Lines B and C) 

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Payment Information 

Your order is placed and your Masterclass spot is reserved once payment has been made. You will receive an automatic confirmation email upon completion of your purchase. You simply need to show up on the chosen date, at 1 PM, at our Atelier Du Geste à l'Émotion, the address of which is mentioned above. Our teams will welcome you there; you will just need to state your name at the entrance. 

For any questions, please email us at ateliers@conticini.fr

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The little extra 

If you wish, you can pre-order additional pastries to pick up after your Masterclass! 

To do so: 

-Select your pastries on our website 

-Choose "Atelier Du Geste à l'Émotion" as the pickup location 

-Indicate the same pickup time and date as your Masterclass 

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Legal Disclaimers 

Non-contractual photograph. Products made in the workshop are subject to change depending on the availability of raw materials and seasonality.