Patrice Demers
His idea of service is more typical of a restaurant than a conventional pastry
Patrice Demers Recipes
Patrice Demers Articles
L’École Valrhona Brooklyn reopens face-to-face classes next spring
After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.
L’École Valrhona Brooklyn prepares classes in New York, California, and Paris in 2020
The school celebrates its fifth anniversary with special classes located outside of Brooklyn.
14 bûches for an imaginative and tasty Christmas
Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.
L’École Valrhona Brooklyn prepares a modern and inspiring training program for 2019
To celebrate 30 years of L'École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
Patrice Demers. À la minute
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.
Ten examples of the possibilities of rhubarb in modern pastry
With flowers, green-colored, in a gummy form... rhubarb is the protagonist in some of the most striking pastry proposals in recent times.
Technique, passion, and generosity in so good #20
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 content with most views on the website of So good .. 2017
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.
L’École Valrhona Brooklyn programs 25 exclusive pastry classes for 2018
Oriol Balaguer will return as a guest teacher with the course "Pastry Styles by Oriol Balaguer".
Bachour, Mampel, Reid and Fusto in the 2017 school calendar for Valrhona Brooklyn
Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.
International pastry chefs at the opening of École du Grand Chocolat in New York
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.
Patrice Demers. ‘Everyday we’re trying to push our limits’
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.
The great humanitarian date with hot chocolate in Montreal
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
Patrice Demers – Panna cotta – Omnivore world tour
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.
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