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À la table des présidents celebrates the pleasures of the table, for the truth is that fine food is an integral part of the relationship between presidents and their guests. A beautiful book, inviting us to savour a banquet of words and stories. Each menu – put into context and modernised – encourages us to go further in our exploration of what a reception at the presidential palace really means.
Guillaume Gomez recounts these culinary pageants with sensitivity, accompanying each menu with his own interpretation of the dishes, in more personal recipes. Understanding what the chef wanted to convey at the reception, getting to grips with the menu, imagining himself in the kitchen, and… reinventing.
Guillaume Gomez reveals his true self, and his creativity comes to the fore: no tricks, no pretence, just the pleasure and love of good food. This book contains fifty new recipes, concocted by him and described in his own words.
Available from our partner site: https://www.librairiegourmande.fr/chefs-france/15154-a-la-table-des-presidents.html
Pomélo, the food newsletter written by journalist Ezéchiel Zérah, presenting every Sunday evening new concepts, trends and culinary discoveries, has just launched its guide to 99 things to taste (absolutely) in Paris. On the program: 47 salty products and 52 sweet products…
Alain Chartier, Relais Desserts in Vannes has just opened a new 100% organic manufacturing workshop. A big step in its eco-responsible approach.
In this summer season, the freshness of the ice cream calls us! Have you ever tasted your pastry chef’s homemade ice cream? Let yourself be tempted, you will be surprised by their incomparable flavors….
La maison Zanin recrute pour son laboratoire de Sallanches un Second pâtissier en CDI – 39h. Toutes les informations ici !
La maison Ducobu, en Belgique, recrute sur différents postes. Toutes les informations ici.