In Jérémie Runel’s hands, eggs are turned into small delicacies with almond, mango, and Madagascan vanilla flavors.
In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.
The solidity of French pastry and its authority over the whole world is clearly explained by figures like the master Jean-François Deguignet, Le Cordon Bleu Paris Institute Technical Director – Pastry, and instructor. His task is no other but passing
After the two awards for best Asian pastry chef received by Janice Wong in 2013 and 2014, this important recognition given by the organization of the World’s 50 Best Restaurants has once again gone to a professional from Singapore.