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The 2016 season of L’Ecole Valrhona Brooklyn, at the cutting edge of current patisserie

February 4, 2016 |

Gianluca Fusto, Antonio Bachour, Christophe Renou, and Greg Mindel are some of the external chefs who have jumped into the school’s interesting calendar this year.More info

Sigep surpasses the barrier of 200,000 visitors

February 2, 2016 |

Sigep continues to surprise by beating its own historic record of visitors. For the first time, it breaks the barrier of 200,000 visitors and very significantly increases the number of foreigners. Diversification and internationality are part of a formula that does not show signs of exhaustion.More info

The Italian chef Silvia Federica Boldetti is Pastry Queen 2016

January 28, 2016 |

The Turinese chef, led by Davide Malizia, was proclaimed winner of the third edition of this female pastry chef championship, ahead of the Japanese chef Aki Tanimura and the French chef Marlène Bachellerie.More info

Miquel Guarro

Miquel Guarro inspiration can come from many places: a photograph, a flavor, a sculpture…More info

Xavier Séjournant’s Bûche Rouge Desir

December 23, 2015

Lemon, olive oil, berries, vanilla cream, and white chocolate, this log goes between soft refreshing touches and a soft red shade of desire, a good holiday hue. We take a close look at Xavier Séjournant’s patisserie.More info

Alain Ducasse Education

Alain Ducasse Education offers international professional programs for beginners, Entrepreneurs and practicing chefs seeking excellence in Culinary or Pastry Arts.More info

Guinness Record for Gilles Desplanches’s éclair mosaic

December 10, 2015

A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.More info

Ideas and recipes between cuisine and pastry, by Jose Romero

Ideas by Jose Romero, the fusion between cuisine and patisserieMore 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