Search Results for: relais desserts
These typical Alsatian Christmas pastries are transformed into original savory snacks in this Relais Desserts chef’s new book.
Relais Desserts once again suggests celebrating the arrival of spring in the most charitable way: fighting cystic fibrosis.
Ten years ago, Pierre Hermé began this festival that has, in addition to honoring this delicious sweet, a charitable purpose: to raise funds to fight cystic fibrosis. This March, Hermé’s challenge and of the members of Relais Desserts is to reach the figure of 100,000 €.
The typical specialities of French ice cream making have always forged their own identity at the margins of the omnipresent Italian tradition. Currently, the French tradition also relies upon the work of some French pastry chefs, members of the International Association, Relais Desserts, who have taken it upon themselves to update some of the French ice cream classics. Ice cream domes, vacherin, ice pops and ice cream sandwiches French style, and macaroon flakes, are all among the new creations available.
Pascal De Deyne: “I like to see each day as a challenge to do better and make customers and oneself happy”May 14, 2019 | Jaume Cot
His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ at
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.