Pastry Chef Articles
Creative forms, lots of inventiveness, and allergen-free creations in the Belgian pastry chef’s book.
The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.
The award goes to Gérard Dubois’s latest book, launched to celebrate the 25th anniversary of the Roise Noire.
The shop celebrates its quarter century anniversary with a new line of macarons, quiches, and chocolates.