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American tour of Grupo Vilbo’s new book by Jose Romero

March 20, 2015 |

Jose Romero visits some of our distributors to publicize his cookbook firsthand.More info

March 20 is approaching, le Jour du Macaron

March 18, 2015 |

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 €.More info

The candidates to win the World Chocolate Masters 2015

March 17, 2015 |

The final will not be held until October, but we already know the names of 18 of the 20 candidates vying the coveted title.More 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

Chocolate and raspberry éclair by Antony Prunet

January 28, 2015

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.”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