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Search Results for: patrice demers

Alpaco chocolate and coffee entremet by Patrice Demers

October 10, 2019

The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info

Black sesame financier by Patrice Demers

October 18, 2018

Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.More info

Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers

September 10, 2018

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.More info

Patrice Demers. À la minute

August 14, 2018 |

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

Patrice Demers

His idea of service is more typical of a restaurant than a conventional pastryMore info

Black forest cake by Patrice Demers

May 23, 2017 1

The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.

More info

Patrice Demers. ‘Everyday we’re trying to push our limits’

April 16, 2015 |

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.More info

Patrice Demers – Panna cotta – Omnivore world tour

March 24, 2014

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.More info

So Good #20

July 4, 2018

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 ClemenceauMore info

so good.. #13

January 5, 2015

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 schoolMore info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

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.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

Break! The definite tea pastry and biscuit book by Eric Ortuño

October 26, 2021 |

The renowned pastry chef Eric Ortuño publishes Break!, a book that opens the channel to tea pastry to show and demonstrate its full potential. A heterogeneous journey through the crunchy product par excellence through both traditional and contemporary proposals as well as from all over the world.More info

Whitelier’s fifth boutique emphasizes the shape and softness of white ​​bread

October 26, 2021 |

The establishment, designed by Eccentric, expresses the craftsmanship of this bakery.More info

Gelecta revolutionizes how texture is made in pastry

With this innovation, chefs can create gelatin shapes easily, quickly, and accurately.More info

Twelve bûches for a Christmas in nature and with winter flavors

October 22, 2021 |

Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.More info

Barbara Decor launches new chocolate decorations on the occasion of its 30th anniversary

Buttons, hearts, and kisses, circles and squares, stars and pearls. Barbara Luijckx’s brand continues to help professionals create modern sweet arrangements.More info

Six examples of reasoned pastry, free of excesses, by Frédéric Bau

October 21, 2021 |

In his book, Gourmandise Raisonnée, available at Books For Chefs, the popular chef provides tasty, light, and healthy recipes.More info

Countdown to Iba’s second virtual event

October 19, 2021 |

Following the success of the first edition, a new iba.Connecting Experts will take place from October 25 to 28. More info

Adapt, a vegan and “free” pastry book by Richard Hawke

October 18, 2021 |

The first professional pastry book by Richard Hawke arrives at Books For Chefs in a bilingual version (English and French).More info

Titanium dioxide, banned in Europe starting in 2022

October 15, 2021 |

Widely used as a coloring in fine pastry, ice cream, and confectionery, it was already banned in France in 2020.More info

Apple from Montois and coconut plated dessert by Pierre-Jean Quinonero, professional CFD winner

October 14, 2021

After extensive background work, the chef sought out local producers to create this refreshing dessert.More info