Posts ByAna Rodríguez, Author at so good.. magazine - Page 45 of 47
The 30th of March, Lebey will award the five best culinary creations of the year in the capital of France, one of them being the chocolate dessert.
This week, Paris has welcomed some of the most relevant pastry chefs in the French scene at Omnivore, who surprised everyone with avant-garde creations.
For example, the MOF Glacier Emmanuel Ryon (MOF Glacier, World Pastry Champion in Lyon) opted for one
With the release of The Origin Box, the Belgian company Du Caju Printing & Packaging makes a clear commitment to virgin fiber so as to minimize the risk of chocolate acquiring a strange taste or odor derived from the material it is presented in.
Valrhona has organized an Easter contest with the theme “Children and Sweets” for members of its loyalty program Cercle V. The public can vote for their favorite creation from 5 to 26 March.
Valrhona USA continues travelling to teach professional pastry chefs and help them reach their full potential. The next destination is Miami and the professor is Antonio Bachour, a pastry chef who shares his commitment to excellence and passion for the craft with this chocolate brand.
The Scène Sucré of the salon continues to grow. This year more than 20 professionals share their knowledge in haute patisserie, from 8 to 10 March in Paris.
The next edition of the competition will be held in January 2017, but this year the qualifiers have begun to be organized for some national teams.
The young pastry chef’s chocolate showpiece, dedicated to the Kayapo indigenous people, fascinated everyone present including the jury, who did not hesitate to proclaim him the winner.
At only 26, Alistair achieved a resounding victory in the qualifying competition, since in addition to winning first place; he also took home three of the individual awards.
Gourmet, mini, aromatic, and decorated. Thus are some of the madeleines which chef Stéphane Bour creates in this new sweet spot in Paris.