Gabriele Riva. Geometry of form and flavor April 22, 2015 | Alberto Ruiz
Crème de la Crème Caramel by Gregoire Michaud April 2, 2015 | Albert Mañé
International pastry chefs at the opening of École du Grand Chocolat in New Yor... April 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
obsession, by oriol balaguer
In Singapore, the attendees of the World Gourmet Summit were able to see these three great pastry chefs together in action and learn some of their techniques.
During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.
Ideas by Jose Romero, the fusion between cuisine and patisserie
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.