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Le Jour du Macaron looks towards Madagascar

March 19, 2019 |

The initiative, which turns 14 years old, will allocate all the benefits to the Zazakely Sambatra association.More info

Pascal de Deyne

Evocative formats, balanced flavors, and singing to natureMore info

Johan Martin: ‘The perfect croissant does not exist’

March 13, 2019 |

The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info

The next six high pastry workshops in Hangar 78

March 11, 2019 |

The Silikomart classroom will soon offer demonstrations by Frank Haasnoot, Sébastien Bouillet, Etienne Leroy, Claire Damon, Christophe Renou, and Jérémy del Val.More info

Exotic hibiscus by Jiro Tanaka

February 26, 2019

The combination of exotic fruits and chocolate is joined by an Aisan taste by hibiscus flower in this piece. More info

Jean-Philippe Gay: “We have never wanted a World Cup at two speeds”

February 25, 2019 |

As a member of the International Organization Committee of the Coupe del Monde de la Pâtisserie, Gay tells us the keys to the present and future of this ambitious competition.More info

Horeca Culinary School

Name of School: Horeca Culinary School

Brief History: Horeca Culinary School is a modern culinary school based in Bucharest (Romania), founded by Cristina van der Schaaf and has a five-story building with more than 950 square meters of space dedicatedMore info

Prisma, by Frank Haasnoot

Long-awaited by the hundreds of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info

Four incredible desserts by Cédric Grolet

April 24, 2018

The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info