Conquering the world with his éclairs
Christophe Adam Recipes
Christophe Adam Articles
Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.
What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to share
Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creations
We review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.
Up to 200 recipes for éclairs are brought together in this book, available in French at Books For Chefs.
Creams, éclairs, entremets... The book, published by La Martinière, offers up to 40 simple and creative recipes around one of pastry's cult products.
The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.
Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.
The Salon received 7% more visitors than in 2016 and more than 500 participants from 60 countries.
Ice cream with scented aromas and glacée barlettes can be found this season in Christophe Adam’s Parisian menu.
Adam's originality is once again evident in this collection for lovers of chocolate and fun.
A new opportunity for every French chef to distinguish their maison with the most striking and refined creations.
Want to know how to take full advantage of your pastry creations? Or find out how to make delicious combinations with lemon and orange, or poppy and pistachio? The French chef unveils how in these two new publications.
What do you get when you combine a chou and a burger? The French chef finds out exclusively at his shop in Montorgueil.
Éclairs, cakes, apples and even cocktails. You can celebrate Valentine's Day with sweets that are anything but clichés.
A panel of judges of the highest level and juicy economic prizes turn this initiative into an authentic celebration for Australian haute patisserie.
In addition to his successful international projection, the chef ends the year with the opening of two shops that have aroused the curiosity of gourmets.
Christophe Adam presents eight arty eclairs with an icy appearance, intense flavors, and crunchy textures.
Christophe Adam was proclaimed Best Pastry Chef in the third edition of these distinguished awards held in Paris.
The Scène Sucré of the salon continues to grow. This year more than 20 professionals share their knowledge in haute patisserie, from 8 to 10 March in Paris.
Pastry cooking is all the rage in France, as evidenced by the imminent launch of the second season of the TV pastry competition of high standing. Ten professional pastry chefs will compete for glory to become the “Next Great Pastry Chef”, under the watchful gaze of Philippe Urraca, Christophe Adam, Pierre Marcolini and Christophe Michalak.
L'Eclair de Génie in Paris is about to put on sale five new varieties of the latest and freshest creations of chef Adam.