
Pastry Blog & News
Florian Couteau: “In Beijing, people don’t care how much food costs as long as they get the quality they pay for”
May 16, 2018 | Santiago CorralHe grew up on the outskirts of Paris and worked under the supervision of Pierre Hermé before moving to China 14 years ago. As current executive pastry chef of the luxurious Rosewood Hotel Beijing, he stands for teamwork and the use of local and seasonal products to achieve better desserts.More info