Pastry Blog & News
The jury unanimously chose the hazelnuts and sudachi macaron with passionfruit heart by Adrien Blenet.
The meeting, presided over by Pierre Hermé, will host more than 100 master classes, more than 40 courses, and seven gourmand spaces.
He embodies better than anyone an idea of patisserie that, little by little and fortunately, is catching on. It is that idea of the freshly made, natural and fresh, with the seasons and their products as a guide. A patisserie
The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.
Luis David Valderrama: “We are subjected to local availability of the product, so we have to be very creative”April 12, 2019 | Santiago Corral
The restaurant Mil, with views of the ancient ruins of Moray (Peru), focuses on ancestral native cuisines with ingredients grown in different altitudes of the Andes. Its cuisine chef explains the creation process for new dishes.
June 30 is the deadline for the submission of applications.
The competition reaches its 45th anniversary with the feeling of continuing to gather the best talents in France