Melissa Coppel, revisioning the chocolaterie November 6, 2014 | Luis Concepción
Textured Milk, by Ryan Clift November 18, 2014 | Albert Mañé
New Chocolate Museum in Belgium November 7, 2014 | Fernando Toda
Authors of Sg#12 introduce their work November 20, 2014 | Albert Mañé
Limoncello concentrate natural aroma 70% volume, by Premium Gastronomie
True bread. A professional guide to breads and enriched doughs
How to fuse creativity, elegance, Christmas, architecture and chocolate? You can find the answer in the excellent collection that Nicolas Cloiseau, pastry che at La Maison du Chocolat, has prepared for this festive season.
More than the prize money of 2,500 euros for first place, this trophy is a wonderful tribute to the career of this pastry chef from Kobe.
Combine dairy products, fruits and aromatic herbs in one creation…that was the challenge for two German chefs and one Catalan chef. The results of their creative work were then tested in front of a clientelle made up of gastronomy journalists.
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.