Pastry Blog & News
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.
In addition to the intensive quarterly course, the school invites these two international chefs to carry out a masterclass