Non-conformist and competitive spirit
David Briand Recipes
The MOF Pâtissier, a professor at L’École Valrhona of Tain L’ Hermitage (France), gathers his favorite flavors in this snack.
The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.
David Briand Articles
In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.
Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.
With a slight increase in new users, our portal maintains the good rate despite the coronavirus.
Five pastry chefs join the distinguished family of professionals who have the title of Meilleur Ouvrier de France.