His idea of service is more typical of a restaurant than a conventional pastry
Patrice Demers Recipes
Patrice Demers Articles
Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.
To celebrate 30 years of L'École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
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.
With flowers, green-colored, in a gummy form... rhubarb is the protagonist in some of the most striking pastry proposals in recent times.
Culinary temples that exhibit their passion in their dessert offer and creativity taken to the extreme in an edition of the magazine that uses rhubarb pink as the color of the cover.
The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.
Oriol Balaguer will return as a guest teacher with the course "Pastry Styles by Oriol Balaguer".
Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.
Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.
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.
22 locations and 48 other distribution points are participating in this voluntary project, where the true stars are Valrhona chocolate and the humanitarian spirit of La Tablée des Chefs.
Patrice Demers Videos
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.