Congratulations to Chloé Beurier Brunot, apprentice chocolatier at Eritaj who was ranked Meilleure apprentie of France Chocolaterie Confiserie 2026 with her chocolate piece “Rémanence”, on the theme of the seabed.
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Relais Desserts has been grouping French Haute Pâtisserie (high pastry) world elite together for 40 years, to ensure it shines all over the globe.
Congratulations to Chloé Beurier Brunot, apprentice chocolatier at Eritaj who was ranked Meilleure apprentie of France Chocolaterie Confiserie 2026 with her chocolate piece “Rémanence”, on the theme of the seabed.
The Salon du Chocolat enters a new era: From October 28 to November 1 at Paris Expo, the Salon du Chocolat celebrates its 31st edition by focusing on immersive experiences and the promotion of artisanal know-how. Enhanced Pastry Show, Choco’Lab space dedicated to innovation, musical parade around the theme “Incandescence”: the unmissable autumn event continues its transformation.
Pastry and low glycemic index: Interest in low glycemic index pastries is growing, but the subject remains surrounded by misconceptions. Lowering the GI does not mean removing sugar, but working differently on flours, sugars, and fats. An approach that requires rigor and training, and represents a real opportunity for craftsmen able to master it without sacrificing taste.
La Pâtisserie Fine, installée à Versailles, recherche un chef de production. Envoyez vos CV et lettre de motivation à sebastienserveaupro@gmail.com
La pâtisserie Brocard recherche un Chef Chocolatier H/F. Toutes les informations ici.
