Pastry Blog & News
On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.
The chef has been invited by Nicolas Cloiseau to create a dessert that will be sold in the La Maison boutiques starting in April.
According to a systematic review carried out by different ICTAN – CSIC researchers in Spain, consuming this food can have a positive effect on various cognitive processes in this segment of the population.
The result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.
For the third consecutive year, the prestigious guide, in collaboration with Valrhona, recognizes the talent of chefs with an ethical sense and excellent technique.
The chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.
This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.
After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.