This year, Jean-Paul Hévin offers a major piece from his “Pop” subject collection, this all-chocolate version of the famous Arne Jacobsen armchair. A fine tribute to 1970s design!
Wrap yourself in the Nature-inspired, gentle, bucolic world of Maison Lenôtre: five chocolate animals and insects join the traditional Easter Bunny to delight young and old alike.
A dancing procession of little sporting bunnies, artists, pastry chefs and gardeners... Which of these little subjects by Laurent Le Daniel will steal your heart?
Delectation guaranteed with this Janauba cake from Maelig Georgelin: hazelnut croustillant, praline crémeux, raspberry compôte; crème légère with milk chocolate and lime... Who could resist these eggs decorated with chocolate soldiers?
Welcome to Nicolas Bernardé’s little garden, where you will meet some sweet little chocolate beasts. A little added extra for food lovers: their centres contain some wonderful surprises!
With this milk chocolate and citrus dessert from Laurent Duchêne, you needn’t worry about breaking any eggs this year!
Dive into the Baroque undersea world imagined by Pierre Hermé and artisan decorator Thomas Boog. Shellfish and corals fashioned from caramelised blond chocolate, milk chocolate or single origin Belize dark chocolate intertwine in delicious alchemy.
This year, Richard Sève celebrates the tropical forest: mouthwatering flowers in shimmering colours are joined by an egg decorated with aquatic-themed treats... To delight food lovers of all ages!
Christophe Michalak revisits for the Maison du Chocolat la Sachertorte. A regressive and gourmet creation!
Cyril Lignac, soon back on your screens! With a jury of experts, he will travel through France in search of the best amateur cake.
Pierre Hermé and Frédéric Bau launch the first four desserts "Gourmandise Raisonnée", including the re-interpretation of the Tarte infiniment vanille, 30% fewer calories, or the Constellation, ode to strawberry of only 100 calories! https://www.pierreherme.com/pierre-herme-x-frederic-bau
La maison Ducobu, en Belgique, recrute sur différents postes. Toutes les informations ici.
La pâtisserie BAUD à Besançon souhaite recruter un responsable de poste entremets. Salaire selon compétences. Si ces dernières sont élevées, le salaire suivra. Envoyer vos cv à firstname.lastname@example.org