HEADLINES
The Cocoa Forest project is soon to come to an end.
6 years have passed since we started this mad project: bringing together Dominican academics, scientists, NGOs, industrialists, artisans, cooperatives and cocoa producers around the desire to guarantee sustainable cocoa culture, while remaining respectful of the environment and offering not only decent but attractive salaries to cocoa producers.
Read moreRELAIS DESSERTS
Relais Desserts has been grouping French Haute Pâtisserie (high pastry) world elite together for 40 years, to ensure it shines all over the globe.
So, they are about a hundred pastry chefs and chocolate makers from 19 countries, front and centre on the gourmet stage or simply inescapable in their regions.
Because pastry is a fully fledged art without compromise, Relais Desserts has been created around the master word of “Excellence”.
Read moreBRIEFLY
Take advantage of the summer to discover the artisanal ice cream of Relais Desserts members.
Exceptional flavours for unforgettable moments of pleasure ….
Find here the list of our members.
The Gambero Rosso Guides here reviewed the "meilleures pâtisseries d'Italie" attributing the maximal note (Three Cakes) à 29 chefs italiens don’t : Andreas Acherer, Luigi Biasetto, Fabrizio Galla, Luca Mannori, Ingino Massari et Roberto Rinaldini. Bravo à eux !
Christelle Brua, former pastry chef of the Pré Catalan and then of the Elysée, elected best pastry chef of the world restaurant in 2018, opened her first chocolate factory on rue du Cherche Midi: Madame Cacao, undeniably a new gourmet address to discover!