Pastry Chef of Cacao Barry’s French Chocolate Academy, he is one of the young French talents called to give much to talk about.
Martin Diez is the right hand man of the great Philippe Bertrand at Cacao Barry’s French Chocolate Academy. His fascination with chocolate was what finally made him on decide pastry instead of savory cuisine. He honed his qualities working for five years at prestigious patisseries and chocolatiers in France thanks to the ‘Tour de France des Compagnon de Devoir’. Today he is a scholar of the different branches patisserie offers and stands as one of the great names of French pastry in the future.
What is better than eating a dessert that brings back nice memories of our childhood? The classics could be revisited of course but nevertheless one must find the taste, the shape or something which remembers the reality of the classic
so good.. magazine #9
Featured in so good #9