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Malaysia showcases the creativity of Lippo, Haasnoot and Arnaud at the WGS 2015

April 21, 2015 |

In Singapore, the attendees of the World Gourmet Summit were able to see these three great pastry chefs together in action and learn some of their techniques.More info

Registration open for Pastry Live 2015

March 30, 2015 |

The registration period opens for any of the six professional competitions that take place within the framework of Pastry Live.More info

Lettuce, white chocolate, passion fruit, cucumber’ dish, by Christian Hümbs

March 11, 2015

During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.More info

Ideas and recipes between cuisine and pastry, by Jose Romero

Ideas by Jose Romero, the fusion between cuisine and patisserieMore info

Antonio Bachour

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info

A Gingerbread Casa Batlló

February 9, 2015

The Modern Cuisine team surprises us yet again with another creative culinary project: a mini replica of one of Antoni Gaudí’s masterpieces.More info

Ecole Nationale Supérieure de Pâtisserie

Ecole Nationale Supérieure de Pâtisserie, a place for innovation.More info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info