To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.
The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.
The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.
The media-friendly chef has been chosen by photographers and culinary experts.
Both pastry chefs have passed the Association’s rigorous admission test.
In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.