Image Image Image Image Image Image Image Image Image Image

Four by four

November 28, 2016 |

It may seem obvious but when a publishing company takes on a new project, two elements are needed on which the book is built: the author and the subject. There are cases where the strength and personality of the authorMore info

Culinary trends and the future of restaurants in Sirha 2017

November 22, 2016 |

The main innovations in catering and restauration will be given at Sirha, which, like every edition, will host the Coupe du Monde de la Pâtisserie.More info

Nicolas Riveau returns Charles Proust to France

November 11, 2016 |

The instructor of the Valrhona school in Tain L’Hermitage delivered first-rate work that surpassed the other seven finalists.More info

Coffee, lemon and gianduja, by Emmanuele Forcone

September 1, 2016

Perseverance has its rewards. In 2011 he won the silver medal in Lyon. Many would have already been satisfied, but Emmanuele Forcone knew he could achieve glory because he knew the recipe: ‘a good team, a lot of experience, allMore info

Low-fat chocolate created in Philadelphia

June 29, 2016

Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.More info

Nina Tarasova

The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.More info

Alain Ducasse Education

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

obsession, by oriol balaguer

Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.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