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Vianney Bellanger invites us to join him on a sweet journey back to our childhood days, with his “Story” log. Presented in a Pinocchio design, this dessert centres on the winter flavours we love so much: chestnut, vanilla and blackcurrant.
Olivier Buisson brings us the promise of starry dreams with his immaculate “Star” log, taking vanilla to new heights with the lightest of mousses, blending with the sweetness of lightly candied apricot.
The majestic “My beautiful Christmas Tree, King of the Forest” from Frédéric Cassel, fully deserves the place of honour at the centre of your Christmas table, and will delight your guests’ tastebuds with its chocolate and hazelnut crumble, biscuit, hazelnut panna cotta and chocolate mousse.
Laurent Duchêne brings the festive roulade bang up to date, decorating it with a delicate thin chocolate bark. Expect to melt with pleasure at its combination of lemon, cardamom and chocolate!
Marc Ducobu moves away from the traditional Yule log rulebook, offering a Christmas crown that couldn’t be more modern! Decorated with little holly leaves and pretty baubles, it showcases a praline featuring almond and chocolate… in all its guises!
Whoever could have guessed that, underneath this impressive chocolate Christmas tree, there hides a dessert dreamt up by Vincent Guerlais? Uncompromisingly refined, it’s based around chocolate, pear and caramel, and will not fail to leave your guests speechless!
La Maison Guillet invites you to dive into the world of its enchanted forest and discover its “Canopy” log with its chocolate jewellery box concealing all the flavours of vanilla, pear, pecan and maple syrup.
This year, La Maison Pierre Hermé offers its “Wandering origin” dessert, which has the great advantage of being suitable for shipping. Wherever you find yourself, you can still yield to the temptations of this 100% chocolatey offering!
Resembling Sélestat, the town that Alsace pastry chef Matthieu Kamm calls home, this dessert combining the roundness of caramel with the character of chocolate will excite your tastebuds once again!
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.