A few details about the Chef

Mickaël Morieux was awarded  with the highest title – MOF (Meilleur Ouvrier de France) as one of the leaders in the Art of Boulangerie in France. He has been declared champion of Bakery in France and runner-up of the world in world competitions. It produces everything from A to Z, even its own jams and ice creams, and limits the use of sugar as much as possible.”I sell my traditional baguette for one euro. I think it sells more, the bread is symbolic and everyone can afford my baguette.”

However, this passionate baker does nothing like the others. He attaches particular importance to the selection of his raw materials, starting with flour. Even the seeds of his cereal bread are baked by him. The method of making it is not usual. “I count 12 hours to make a baguette. The work starts the day before. I knead the dough a little and plan a long fermentation time, so that my bread has more flavor.”

His aim is to bring the profession to the top by championing the idea that bakers are not simple mixers of flour and water, or that they use set recipes. Instead, according to him, each should seek to develop its own unique character to arouse the interest of customers and thus ensure the viability of the artisanal bakery.

A few words about the Masterclass

The Masterclass with Mickaël Morieux is a unique opportunity for those who will attend it. The award-winning baker, after last year’s sold out Masterclass, is coming to Greece for the second time with a renewed Masterclass. His creations have a dominant French character but he never ceases to surprise us with the addition of international influences thanks to his high-level skills in Baking and Pastry. Participants will have the opportunity to meet one of the greatest Bakers in the world and learn the secrets that make his creations breathtaking.

Who is this Masterclass for

The Masterclass of MOF Morieux is addressed to all those who are professionally involved in Baking, to students of Pastry and Bakery as well as amateurs who wish to discover more about flour and the wonders it can create. Expertise, acquaintance with new recipes and combination of materials from the most specialized professional is the purpose of the Masterclass. Bakery is a huge and special part of our diet and MOF Morieux approaches the subject with long experience, detail and imagination.

DETAILS OF THE MASTERCLASS

22 unique recipes mastered by the top Baker, exclusively for La Chef Levi.

Boulangerie    

  1. Bread with chestnut flour & walnut
  2. Bread with oat flour
  3. Bread without gluten
  4. Rustic bread 100%
  5. Rye bread
  6. Bread-wreath with buckwheat
  7. Village bread with hard sourdough and ripening for 3 days
  8. Multigrain bread
  9. Fougasse  

Baguettes 

  1. Baguette with sourdough
  2. Baguette rustic with sourdough
  3. Rye and lemon Baguette with coal and sesame
  4. Long-life autolysis baguette and sourdough
  5. Multi-seeded baguette

Viennoiserie  

  1. Pain aux chocolat, η διάσημη και αυθεντική συνταγή κρουασάν σοκολάτας με την υπογραφή ενός κορυφαίου του είδους 
  2. Two color croissant
  3. Sourdough croissants, for deep and rich flavor.
  4. Brioche 
  5. Filled brioche
  6. Brioche made with a warm procedure for long duration and baked in the same day
  7. Babka with chocolate and hazelnut praline
  8. Kouing –amman

Additional information for the participants:

  • Recipes will be shared in a special booklet.
  • There will be time for questions and clarifications.
  • School aprons will be shared, while everyone should wear their own uniform without logos and advertising placements.
  • Filming and any form of collection and reproduction of part or the whole seminar is  prohibited.
  • Participants will be given a certificate of participation upon completion of the Masterclass.