TASTY CONFESSIONSAll articles
Difficult to believe that a woman at the helm of such a company could maintain this aura of sweetness and charm. Ushering us in her office like a hostess welcoming her guests, it is with a big smile chat Nathalie Rykiel, now president and artistic director of Sonia Rykiel, opened her doors to Desserts to share her gourmet confessions with us.
What can't you live without?
Your favourite desserts?
Simple and hearty cakes, a semolina cake with sultanas soaked in just enough rum, or the Mazeltov, a light cheesecake by Jean-Paul Hévin.
A particular sweet dish from your childhood that springs to mind?
Sunday night’s creamy vermicelli soup remains ingrained in my memory.
What do you do at teatime?
In a perfect world I would make love, but on a day-to-day basis, I work.
A guilty pleasure to share?
Without the slightest hesitation, the Ispahan by Pierre Hermé.
If you were a dessert?
Something beautiful, slightly resilient and charming like a pomme d'amour.
From magazine "Desserts" Spring - Summer n°09
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 : email@example.com
Le Chardon Bleu – Olivier Buisson – recrute un btm pâtissier et une mention complémentaire en pâtisserie. Toutes les informations ici.