Search Results for: coupe du monde de la patisserie
Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes.
The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents.
Avenues dedicated to different trends, a Food Studio with cooking congresses inside and dozens of pastry and cooking championships will make this a new and unforgettable event.
In seven months, Lyon will once again be in the crosshairs of chefs from around the world who will closely follow everything that happens in the most important competition of artisan pastry, the Pastry World Cup.
Nicolas Jordan and Jean-Christophe Vitte experienced one of the most magical moments of their lives last Sunday afternoon. They had invested more than three years in the minutely calculated preparation of a tough competition in which all the effort, time and money were never enough. But the two have fulfilled their dreams with the crowning of MOF Glaciers 2015 (dedicated to Georges Michaud). Organized by the Confédération Nationale des Glaciers in France and the Ministry of Education, it is the highest national distinction that an ice cream maker can achieve in France.
The candidates will be required for the first time to sculpt a whole block of chocolate and integrate it in their artistic chocolate creation. They will also work with two ice blocks similar in size to the artistic creation made of sculpted ice.