LIBRAIRIE GOURMANDE
All articlesEncyclopaedia of Chocolate – Frédéric Bau
It is a bible for professionals but accessible also to amateurs. After a first part devoted to the different techniques (tempering of chocolate, chablonnage, enrobing, sweet centres, decorations, pasta and biscuits, cream and mousse textures, ice creams and sauces), the second part, "Theoretical Notes" covers to a range of different technical topics (tasting, preserving...), ice creams and sauces... Gestures to master...
The third part of this encyclopaedia contains recipes (classified by degree of difficulty) divided into different chapters each presented by a grand chef who gives a recipe as part of the introduction: "Great classics" by Frédéric Cassel, with the Black Forest, the Opera or the Chocolate Eclairs... “Tarts and tartelettes” by Éric Leautey, “Frozen desserts” with Gilles Marchall, “Little delights among friends” by Cyril Lignac, “Magic snacks” with Christophe Felder, “Great occasions” by Christophe Michalak, “Treats and confectionery” by Jean-Paul Hévin, recipes by Christophe Adam (Fauchon) …
To order on the Librairie Gourmande website: https://www.librairiegourmande.fr/chocolat/9003-encyclopedie-du-chocolat-petit-format.html?search_query=frederic+bau&results=21
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Take advantage of the summer to discover the artisanal ice cream of Relais Desserts members.
Exceptional flavours for unforgettable moments of pleasure ….
Find here the list of our members.
The Gambero Rosso Guides here reviewed the "meilleures pâtisseries d'Italie" attributing the maximal note (Three Cakes) à 29 chefs italiens don’t : Andreas Acherer, Luigi Biasetto, Fabrizio Galla, Luca Mannori, Ingino Massari et Roberto Rinaldini. Bravo à eux !
Christelle Brua, former pastry chef of the Pré Catalan and then of the Elysée, elected best pastry chef of the world restaurant in 2018, opened her first chocolate factory on rue du Cherche Midi: Madame Cacao, undeniably a new gourmet address to discover!
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