Image Image Image Image Image Image Image Image Image Image

Spring has also arrived in L’Éclair de Génie

April 24, 2017 |

Ice cream with scented aromas and glacée barlettes can be found this season in Christophe Adam’s Parisian menu.More info

Illanka abstract by Lincoln Carson with peanut and crunchy mousse

April 21, 2017

This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.More info

The US Pastry Competition 2018. The Great Race

April 19, 2017 |

The 29th edition of this historic competition will be held on March 4, 2018 and will be dedicated to recognized forms of race.More info

The US Pastry Competition 2017 goes to John Cook

April 11, 2017

In the last edition of this historic competition, we saw a high level in the finishes of each piece of chocolate and also in the tastings.More info

Dominique Ansel

Known worldwide for being the inventor of the cronut, is the World’s Best Pastry chef 2017 as ranked by The World’s 50 Best Restaurants.More info

Nicolas Blouin wins the ACF Competition at the Lenôtre National Symposium

March 24, 2017 |

Nicolas Blouin, a young pastry chef from the Rosewood Mansion in Dallas, left the competition with a $2000 prize.More info

Ducasse Education – Centre de Formation d’Alain Ducasse

Ducasse Education offers international professional programs for beginners, Entrepreneurs and practicing chefs seeking excellence in Culinary or Pastry Arts.More info