Pastry Blog & News
The chef, probably the most fashionable pastry chef in Asia, believes that now
is the perfect time to expand overseas.
Chef Bordas’ latest stop to teach his effective method was in France where he was received by a reduced number of privileged students.
The Italian pastry chef fulfills one of his dreams with this space where continuing researching formulas and sharing them with other professionals is possible.
Clean white lines, casual and youthful graphics, and a pastry offer with a lot of discourse define the premises located in the Parisian Marais.
Une Glace à Paris faces autumn with an eye on the renewal and development of its winter menu. So with the change of season, Emmanuel Ryon and Olivier Ménard begin to introduce their collection of ice cream pastry. And that really is the true heart of an ambitious project; it is not going to be stuck selling ice cream in bulk. Not even close
The author of “Evolution” has traveled to France to continue spreading his evolutionary pastry.
Christophe Adam presents eight arty eclairs with an icy appearance, intense flavors, and crunchy textures.