2026/06/17 - In Chef Conticini's Savory Kitchen - Paris

 A message 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 movement, and the same pursuit of emotion on the plate.

We will spend 2 hours and 30 minutes together, often more, to share techniques and recipes straight from my personal kitchen, using the best ingredients chosen and sourced by me.

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

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 stages of preparation.

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 you have completed payment. You will receive an automatic confirmation email after your purchase. You then just 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 just need to state your name at the entrance. 

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

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The little extra 

If you wish, you can reserve additional pastries to pick up after your Masterclass! 

To do this: 

-Select your pastries on our website 

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

-Indicate the same pick-up time and date as your Masterclass 

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Legal notice 

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