Pastry Blog & News
The pâtissier of Le Meurice in Paris adds a new recognition to his awarded and popular career.
Relais Desserts has organized a gala dinner for the first time to celebrate its prestigious French haute patisserie awards.
The names of the nominees for the fifth edition of the awards created by the association to recognize the talent of its members are now known.
Guillaume Lopvet, from Sepia Restaurant in Sydney, has won the third edition of the Savour Patissier of the Year, which took place from May 27 to 29 at Foodservice Australia.
For three days, 30 pastry chefs from all over the
Marie-Joëlle Chiesa triumphed with a macaron with lightly roasted nuts from the Dauphiné region, fleur de sel caramel, and a thin sheet of chocolate.
Chicago hosted a new gala of these awards, dedicated this year to the theme “Rise”.
The World Chocolate Masters organized a training camp (boot camp) in Berlin with the 21 candidates six months prior to the great finale in Paris. The objective, to transmit knowledge and confidence to be able to face this great challenge. And all this with the help of figures such as Frank Haasnoot, Vincent Vallé, or Yann Couvreur.