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Anne-Sophie Pic, the epitome of a chef, the feminine way -

Born into a family of great chefs, Anne-Sophie Pic did not plan to work in front of an oven, but, in 1992, she decides to carry on the family tradition with the objective to transcend her father's cuisine, a father who had disappeared too early. With a very personal and delicate culinary repertoire, Maison Pic gets its 3 stars at the Michelin… stars that keep twinkling at the firmament of haute... ...

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Fruit season is upon us -

Colourful, sweet or acidulous, but always flavourful, fruits parade more than ever in the sweet compositions of the Relais Desserts pastry chefs. Strawberries, peaches, apricots are all drenched in sun and slip into multi-coloured, light and fresh entremets; while tarts, macaroons and sorbets are eaten under the sun and it’s all about fruits. It is impossible to resist them in the summer… For... ...

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The influence of Relais Desserts -

Everybody knows it by now: for the last few years, pastry has become extremely popular like gastronomy before it; a world constantly abuzz with a now borderless aura. The proof lays with Pierre Hermé, named “World’s Best Pastry Chef” in 2016 by the “World’s 50 Best Restaurants Academy”, Hermé who last February made macaroons for the French astronaut Thomas Pesquet’s birthday,... ...

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Nantes Spring Meeting -

This year, the Relais Desserts Pastry chefs met in Nantes (France) during four sunny days in April. Just like for every Rencontres Internationales (International Meeting), it was the time for exchanges and creations, in pleasurable, convivial and fun surroundings, Vincent Guerlais’ –a facetious palate teaser-- typical brand.   This puckish master of sweets from Nantes, used to a... ...

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CRAZY ABOUT CHOCOLATE -

Chocolate manufacturers master perfectly the creation of ganache, bonbons and bars starting with vintage chocolate masses that are worked with taste and high technology, but today several Relais Desserts “chocolatiers” have the ambition to take it further. Let’s head to what the Americans have cleverly called “bean-to-bar”, a few nice books too… and several chocolate... ...

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