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PÂTISSERIE VÉGÉTALE PH

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INTRODUCTION

An eternal explorer of new techniques and flavours, Pierre Hermé likes to be where you least expect him.

This new book devoted to plant-based patisserie is proof of that!

Accompanied by Linda Vongdara, he invites us to follow him on the path to ultimate indulgence, with great classics revisited in a plant-based version and recipes specially designed for this book.

Available in bookshops and on the Pierre Hermé Paris website.

To order on the Librairie Gourmande website here

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FEMMES RURALES DU LITTORAL (RURAL COASTAL WOMEN COOPERATIVE)

Relais Desserts and the Association of Engaged Chocolatiers united in support of the Rural Coastal Women project in Cameroon.
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Valentine’s Day 2026

To mark Valentine’s Day, the Relais Desserts pastry chefs are focusing on pastries that reflect emotion and sharing. Hearts, messages, flowers and other symbols become unique forms of expression, part of a creation where taste, technique and intention combine with simplicity and precision. Find out more about their creations without further delay…
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… SELECTION OF CHESTNUT-BASED DELICACIES

Autumn is the season which evokes the crisp leaves under foot and the warm colours that adorn nature, but it is also synonymous with indulgence. It is a time when the cuisine is adorned with comforting flavours and when patisserie chefs give free rein to their creativity to amaze our taste buds. This year, one culinary trend stands out with its brilliance: this brown robed fruit, symbol of the season, has become the undisputed star of our patissiers’ desserts!
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