Jerome Landrieu. Hard work as the best strategy March 25, 2015 | Alberto Ruiz
Lettuce, white chocolate, passion fruit, cucumber’ dish, by Christian Hümbs March 11, 2015 | Albert Mañé
Melissa Coppel and Jean Marie Auboine’s new classroom in Las Vegas March 23, 2015 | Ana Rodríguez
Edible Growth: sustainable and healthy aperitifs in 3D March 19, 2015 | Ana Rodríguez
deZaan™ Gourmet strengthens its commitment to Belgian chocolate
Ideas and recipes between cuisine and pastry, by Jose Romero
Jose Romero visits some of our distributors to publicize his cookbook firsthand.
Ten years ago, Pierre Hermé began this festival that has, in addition to honoring this delicious sweet, a charitable purpose: to raise funds to fight cystic fibrosis. This March, Hermé’s challenge and of the members of Relais Desserts is to reach the figure of 100,000 €.
The final will not be held until October, but we already know the names of 18 of the 20 candidates vying the coveted title.
Antony Prunet: “If there are still paths to explore?, I think there is no better path than to love this business, be passionate, sweet, be curious, love fine products and work really hard to get the best result every time.”
True bread. Come and join us into the very heart of dough.
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.