Pastry Blog & News
Her work shows that French base but with a closer look at her native Israel. In particular, she feels very motivated with olive oil, praising its gastronomic potential, especially in sponge cakes and tarts.
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.
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.
The cuisine sector is in mourning. On January 31 Benoît Violier (so good #14), one of the great chefs on the international scene thanks to his work as head chef of the restaurant at the Hotel de Ville de Crissier,
Éclairs, cakes, apples and even cocktails. You can celebrate Valentine’s Day with sweets that are anything but clichés.
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.
Like wine needs earth and a team to take care of the product from beginning to end, Enric Rovira reflects on the highs and lows of the Bean to Bar following his 2005 experience.
Can chocolate become something ethereal, an experience that need not be tasted? If anyone is qualified to answer that question, it’s certainly Enric Rovira.