Posts ByAna Rodríguez, Author at so good.. magazine - Page 46 of 47
Gourmet, mini, aromatic, and decorated. Thus are some of the madeleines which chef Stéphane Bour creates in this new sweet spot in Paris.
This year, the Expo Milano visitor can walk through plantations where cacao trees grow and learn more about this aromatic and valuable product.
The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.
Next May in Paris will be held the final of a competition that started as a local event and this year comprises 11 regional semifinals with renowned pastry chefs in the jury panel.
Lucien Moutarlier and his son, Damien, have completely renovated one of the four establishments that they own in Switzerland, giving it a modern image, more aligned with their pastry cooking style.
Dehydrated leaves of fruits and vegetables, aromatic herb coulis to “paint” plates, inclined electric grills for meat that has no burned fat…the winners of the Innovation Awards for Sirha 2015 make it clear that the world of haute cuisine champions products that are 100% natural, creative and full of flavour.
22 locations and 48 other distribution points are participating in this voluntary project, where the true stars are Valrhona chocolate and the humanitarian spirit of La Tablée des Chefs.