Search Results for: patrice demers
The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.
Desserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.
Enjoy the beauty of Patrice Demers’ Panna Cotta process. This pastry chef has an idyllic relationship with the director’s lens while he makes his dessert in this one-of-a-kind video masterpiece, presented at Omnivore’s Festival of 2012.
Enigma of Albert Adria, Dinara Kasko, Philippe Vancayseele, Gianluca Fusto, Andrés Lara, Melissa Coppel, Oriol Castro, Eduard Xatruch & Mateu Casañas, Patrice Demers, Josep Maria Ribé, Rafa Delgado, Bart de Gans, Ryosuke Sugamata, Marijn Coertjens, Matthew Siciliano, Luciano García, Graham Mairs, Eunyoung Yun, Riley Redfern, Elwyn Boyles, Baltasar Massot, Winterspring, Kévin Clemenceau
christophe adam, jerome landrieu, patrice demers, darren purchese, leonardo di carlo, jordi bordas, strong, yves scherrer, pierre françois roelofs, hiroyuki emori, antony prunet, pascal caffet, motohiro inaba & rio asano, daniel texter, ernst knam, enric rovira, ramon morató, oriol balaguer, raúl bernal, olivier fernández and saray ruiz, josep maria ribé, carles mampel, miquel guarro, scott green, jürgen koens, the french pastry school
Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’March 3, 2022 | Santiago Corral
Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.
The École Nationale Supérieure de Pâtiserie expands its campus due to the great demand for pastry trainingSeptember 22, 2023 | Ana Rodríguez
With new apartments, laboratories, and classrooms, the school now offers a 7,000 m2 learning space.
The book, available at Books For Chefs, is divided into different sections, from fruits to cakes.
In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.
The restaurant, number 5 in The World’s 50 Best Restaurants 2023 ranking, pushes diners to the limit with desserts that stimulate the senses.
In Books For Chefs, you will find a careful selection of titles to expand your knowledge on the subject.
It will be one of the pillars of the fair that will take place next October in Munich.
Cacao Barry and La Liste present around twenty awards to chefs and pastry shops from around the worldSeptember 8, 2023 | Ana Rodríguez
Innovation, new talents, sustainability… these new awards cover 11 categories.
With this dessert, the Executive pastry chef of the restaurant Musaafer pays tribute to the vibrant cuisine of Goa.
In 2023, the chef presents himself renewed, committed, and advocating for the use of ingredients and raw materials with greater nutritional value.