86Champs, the gourmet space of Pierre Hermé and L’Occitane December 13, 2017 | Ana Rodríguez
Oriado, grapefruit, and Mexican vanilla plated dessert by Nicolas Botomisy December 5, 2017 | Ana Rodríguez
Matryoshkas, reindeer, chocolate from Brazil and more in Dalloyau’s Christ... December 4, 2017 | Ana Rodríguez
Chocolate art and technique in Stéphane Leroux’s latest book October 30, 2017 | Ana Rodríguez
Pacojet Junior, focusing on essentials
Sweet devotion, by Daniel Álvarez
Oriol Balaguer will return as a guest teacher with the course “Pastry Styles by Oriol Balaguer”.
The winner of the fourth edition of this championship will receive 5,000 euros and a trophy, a competition that puts women pastry chefs in the foreground.
Richard Orlinski, in tandem with Yann Couvreur, has dazzled the attendees of the fair with a monumental sculpture measuring 4.5 meters in height.
The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.