The semifinals of the next Concours Macaron Amateur International begin October 22, 2018 | Ana Rodríguez
Carré Chanel with chocolate and praline by Sylvain Constans October 22, 2018 | Marc Oliva
Ice cream pastry gains prominence in the summer season of Une Glace à Paris September 27, 2018 | Luis Concepción
Four incredible desserts by Cédric Grolet April 24, 2018 | Jaume Cot
Digital, modular, and multifunctional baking with Debag
So good.. Recipes 2
We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin Boyles
More than 76,000 professional visitors have been more than satisfied with the latest edition of the fair.
Professionals and amateurs can now register for the 45th edition of this competition dedicated to plated desserts in restauration.
Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.