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She is the most delectable incarnation of TV’s new look Epicureanism. With humour and finesse, Julie confesses her gourmet pleasures to Desserts.
A flavour you adore?
Not easy because I like variety. Bread, which is sacred, and Japanese green tea. Wherever I travel in the world, I take green tea and a kettle with me…
A particular dessert from your childhood?
My first sweet recipe! Truffles made by mixing cocoa powder with margarine. Even then, I had incredible gastronomic flair…
A teatime ritual?
As I avoid desserts at the end of meals as much as possible, I tend to allow myself a treat at teatime: macaroons, shortbreads, pieces of chocolate, tarts…
Your favourite desserts?
Anything made with chocolate, preferably black and goodquality!
A guilty pleasure to share?
There’s no such thing as a “guilty” pleasure! A glass of red wine, a Les Amoureuses chambollemusigny or a Gruaud-Larose, a Saint-Julien or a Domaine de la Treille Muscate corbières by Catherine Marin-Pestel, produced with attention to detailand great care.
If you were a dessert?
A piece of dark “porcellana” chocolate by Pierre Marcolini.
From magazine "Desserts" Spring – Summer n°3
After passing through the kitchens of Alain Ducasse, the laboratories of Ladurée, without forgetting the Ritz, Claire Heitlzer finally opens her workshop and her online shop at the end of October! Under the name «Claire & Producteurs», this concept will defend the values dear to the Alsatian leader: eco-responsibility and gluttony.
Jeffrey Cagnes will open the doors of his own shop on 21 September in Paris (17'). The opportunity to discover the universe and the creativity of the one who has made his ranges in the prestigious Maison Stohrer, the oldest pastry shop in Paris!
The Omnivore Fall Culinary Festival will take place from 11 to 13 September at the Parc Floral in Paris and will feature pastry. You will meet among others Jade and Jacques Génin, Nina Métayer, Michaël Bartocetti, Christophe Michalak or François Josse!
La Maison Pierre Hermé recrute deux chocolatiers en CDI au sein de son établissement situé à Wittenheim en Alsace. Les postes sont à pourvoir immédiatement. Vos candidatures à l’adresse suivante : firstname.lastname@example.org
Le Chardon Bleu – Olivier Buisson – recrute un btm pâtissier et une mention complémentaire en pâtisserie. Toutes les informations ici.