Pastry Blog & News
It has become the norm that the organising team of Sigep surprises us with more incredible statistics after every new edition. On this occasion, Sigep 2015 easily surpassed the 173, 904 visitors from last year, with 187,233.
Lucien Moutarlier and his son, Damien, have completely renovated one of the four establishments that they own in Switzerland, giving it a modern image, more aligned with their pastry cooking style.
Dehydrated leaves of fruits and vegetables, aromatic herb coulis to “paint” plates, inclined electric grills for meat that has no burned fat…the winners of the Innovation Awards for Sirha 2015 make it clear that the world of haute cuisine champions products that are 100% natural, creative and full of flavour.
In the recent edition of the International under-24 Pastry Championships in Rimini, the main dialogue was between the two voices of Japan and France. The only voice that interrupted this conversation was that of Taiwan, who finished in third place.
Personal ambition, for most, self-centeredness and individualism are socially reprehensible defects as they collide head-on with qualities such as generosity, humility and selflessness. But like most things, there are variances.
After 13 issues of so good.. magazine, we have had
22 locations and 48 other distribution points are participating in this voluntary project, where the true stars are Valrhona chocolate and the humanitarian spirit of La Tablée des Chefs.
There are clear signs that the demand for chocolate is greater than the supply. To guarantee this supply and the survival of cocoa, the International Cocoa Quarantine Centre has taken on the role of controlling the quality of every new variety of cocoa in the world.
Following on from the great popularity that this pastry chef has gained throughout the world, his new project consists of a pastry boutique that reflects his style and includes all the aspects that he has come to master, from the dessert plate to the classic cake, through bonbons and macaroons, and always with his unmistakabale touches of colour and of flowers.