The first Panettone World Cup is underway June 19, 2019 | Alberto Ruiz
Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sug... June 20, 2019 | Marc Oliva
Five updated techniques for incorporating fruit toppings in ice cream desserts June 18, 2019 | Luis Concepción
Chanson Patisserie by Rory Macdonald March 5, 2019 | Marc Oliva
Matfer Bourgeat Spiral Whisk, a great ally in a professional kitchen
MÁS, by Mario Masiá
Winterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice.
Coinciding with the 30th anniversary of the death of Salvador Dalí, we rescued the recipe for this original piece presented in 2015 by the director of the EPGB.
France, the Netherlands, and Denmark have been selected for the Coupe du Monde de la Boulangerie 2020May 24, 2019 | Ana Rodríguez
The three countries have won the European International Selection and will participate in the Coupe du Monde, which will take place in Europain.
Brief History: In 1971, Gaston Lenôtre created the first French gastronomy school with the aim of transmitting his savoir-faire to his collaborators so as to perpetuate it as an inheritance. Currently, this center receives more than 3,000 students from France