Join Chef Luc Debove, World Ice Cream Champion, Meilleur Ouvrier de France and Executive Pastry Chef at École Ducasse, for an exclusive professional-level masterclass designed to enhance your ice cream-making techniques. This class is perfect for chefs and professionals looking to elevate their dessert offerings and explore innovative frozen creations. Chef Luc’s 30 years of expertise in Michelin-starred establishments and his deep knowledge of ice cream artistry will guide you through complex techniques and flavor pairings.

You’ll learn to create a selection of gourmet ice creams and sorbets using advanced recipes, such as:

Blackcurrant Apricot: Featuring apricot sorbet, verbena ice cream, and blackcurrant jelly.
New Vacherin: A modern take on the classic, with raspberry and strawberry sorbet, pistachio ice cream, and French meringue.
Return for Islands: A tropical-inspired creation with banana ice cream, milk chocolate lime ice cream, and coconut shortbread.

Chef Luc will walk you through the precise process of working with stabilizers, perfecting textures, and balancing flavors, all while showcasing professional techniques used in top-tier restaurants.

About Chef Luc Debove
Chef Luc Debove, a World Ice Cream Champion and “Meilleur Ouvrier de France” in Ice Cream-Making, has dedicated his career to mastering frozen desserts. As Executive Pastry Chef at École Ducasse – École Nationale Supérieure de Pâtisserie, he combines his extensive experience in Michelin-starred kitchens and renowned institutions to mentor the next generation of chefs. His innovative approach to ice cream-making and his ability to teach complex techniques make him an ideal mentor for this professional masterclass.

Expand your culinary repertoire with Chef Luc’s expertise and take your ice cream creations to the next level.