- News-

Macaroon’s Day 2017 -

This year, the Relais Desserts pastry chefs inaugurated a new gourmet rendezvous with “Know-How’s Day”. An exceptional day, set on March 16, during which the cream of French pastry wished to exchange with and pass its know-how on to sweets’ aficionados in a cozy setting. Workshops, lectures and tastings were precious moments preceding the celebration of Macaroon’s Day, which celebrated... ...

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Books – Millefeuille -

Fantastico   A multi-award winner in pastry, ice creams and chocolate, Roberto Rinaldini is of the hyperactive kind. Founder and President of the Junior and of the Women's Pastry Chefs International Awards, he is also a jury in the famous TV broadcast Il più grande pasticcere. In this book, Roberto rethinks the traditional desserts of Italian pastry in an original and modern way.... ...

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Sweets in Japan are a proof of love -

In Japan, chocolates represent a beautiful gift for a loved one and the Relais Desserts pastry chefs are the prime ambassadors of this sweet proof of love.     Every year, several Relais Desserts pastry chefs fly over to the Empire of the Rising Sun, especially for Valentine’s Day, which has the utmost importance for the Japanese who celebrate it very differently than we do.... ...

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France, 2017 Pastry World Cup Champion -

The Pastry World Cup, the most international and prestigious awards show of sweets, proved once more the exceptional interest and importance of pastry in today’s world.   Every continent had both its artists of sweets and its gourmets. Twenty-two teams, selected through fifty national and four continental competitions throughout the world, battled it out on January 22nd and 23rd at... ...

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Winter Fruits -

Whether nuts or dried fruits, winter fruits certainly bring great energy and nice crunch, flavor and color to desserts and chocolates that we like so much to munch on all through the winter season. With their Florentines, highly addictive chocolate bars and slightly crazy winter breads, their fine selection is fatally attractive.   The proof is with the creations of the Relais Desserts... ...

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