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Search Results for: relais desserts

Lyon is the stage for the International meetings of Relais Desserts this spring

May 15, 2019 |

The meeting, under the leadership of Richard Sève, Sébastien Bouillet, and Jean-Paul Pignol, was dedicated to market pastry.More info

Mathieu Kamm and Jan Proot, new members of Relais Desserts

September 20, 2018 |

Both pastry chefs have passed the Association’s rigorous admission test.More info

Which Relais Desserts will be rewarded with the Prix d’Excellence?

June 6, 2018 |

The names of the nominees for the fifth edition of the awards created by the association to recognize the talent of its members are now known.More info

Belgium, the destination of Relais Desserts’s latest meeting

April 27, 2018 |

Darcis, chocolate’s ambassador emeritus, has been the organizer of an event full of ideas and with the presence of royalty.More info

The comic, theme of the 7th Relais Desserts Charles Proust

February 7, 2018 |

June 30 is the deadline to register for the competition.More info

“Haute Pâtisserie”: 100 creations by Relais Desserts

December 28, 2017 |

An essential book to discover the creative process of some of the great names in pastry.More info

36th edition of the Relais Desserts International Meeting in Nantes

May 11, 2017 |

The edition has been defined by Vincent Guerlais’s fantasy and a sublime buffet dedicated to Jules Verne.More info

Relais Desserts takes on four new members

September 22, 2016 |

John Kraus, Daniel Álvarez, Cédric Pernot, and Yoshiaki Kaneko are the pastry chefs entering this illustrious guide.More info

Cédric Grolet, best pastry chef in the Prix d’Excellence Relais Desserts 2016

September 14, 2016 |

The pastry chef of l’Hôtel Le Meurice is one of the winners of these awards, which have also paid homage to Philippe Conticini’s exceptional career. More info

Relais Desserts celebrates its 35th anniversary with a charity gala in New York

April 6, 2016 |

The Association has organized a charity cocktail with all profits going to the City Harvest Association against hunger.More 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

Emmanuel Hamon directs ABA, new Middle East Baking Arts Academy

September 13, 2019 |

This center opens in Beirut on October 15, a center aimed at lovers of pastry, bakery, chocolate, and ice cream.More info

Blanca del Noval. The value of kernels and stale bread

September 10, 2019 |

The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.More info

Capsules knock on pastry’s door with Tigoût

September 6, 2019 |

The Argentinian Rodrigo Córdoba is the creator of this machine that offers freshly baked pastry in few minutes.More info

Hironobu Tsujiguchi’s chocolates in a documentary

September 5, 2019

Le Chocolat de H is an opportunity to explore the world and the award-winning artisan chocolates of the famous Japanese pastry chef.More info

Dinara Kasko’s pastry arrives in Moscow and Boston

September 4, 2019 |

The Ukrainian chef is the Brand pastry chef for two new cafés.More info

Passion fruit Danish dough Lotus by Angelo Vantoorn

September 3, 2019

Crispy and golden like the best puff pastry, suggestive and exotic in its format and registration of flavors, this chef’s lotus flower connects the tropical flavors of Miami, his hometown, with Malaysia, his current destinationMore info

Jacquy Pfeiffer: “When you charge fairly you get more customers”

September 2, 2019 |

Jacquy Pfeiffer has been one of the guests of the last convention of the American Culinary Federation, an opportunity he took to share his vision of pastry with the attendeesMore info

Joris Vanhee

Tireless researcher, always learning from mistakesMore info

Ming Ai Loi

Versatility and spirit of improvementMore info

Wei Loon Tan

An artist with caramel, always unique designsMore info