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Rice pudding baba tart by Vinesh Johny and Andrés Lara

December 3, 2021

Chefs pay tribute to gulaab jamun, a sweet dish from Indian cuisine, with their very own cafe-style tart featured in the book, New-School Sweets.More info

Cédric Grolet presents his third and colorful book, Fleurs

December 1, 2021 |

After the success of Fruits and Opéra, the French chef surprises with this book, available at Books For Chefs, with which he pays tribute to his mother.More info

Sirha Europain emphasizes excellence in French bakery

November 24, 2021 |

Among the novelties, the Fair will present a new snacking space.More info

Chantal Aubisse, the competitor from Bergerac, wins the Concours du Macaron Amateur 2021

November 18, 2021 |

The jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.More info

Six original and delicate Galettes de Rois to enjoy when they are most popular

November 12, 2021 |

Inverse puff pastry, with pistachio, in a relief. There are many ways to present this puff pastry cake in a unique and equally tasty way.More info

Csenge Dusha

Making nature shine with simplicity as well as with intelligenceMore info

The highly hydrated ciabatta-like loaf. The True Bread Videos (3 of 6)

February 10, 2021

Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.More info

Bachour Gastro, by Antonio Bachour

A new style, new recipes, new combinations and new presentations … And all in just two bites.More info

Melissa Coppel Chocolate and Pastry School

The School was founded in 2016 by Chocolatier Melissa Coppel with the commitment to host only the best professionals in the world, to keep the class offerings evolving constantly.More info