FEMMES RURALES DU LITTORAL (RURAL COASTAL WOMEN COOPERATIVE)
Faithful to its commitments to a transparent, ethical and sustainable cocoa sector, Relais Desserts is committed to a new project, alongside the Association of Chocolatiers Engagés. Chocolatiers Engagés is an association of chocolatiers whose goal is to Created 5 years ago, the association has developed several projects to support cocoa producers in Cameroon. Relais Desserts wanted to rely […]
… SELECTION OF PRALINE DESSERTS OCTOBER 2023
In Patrick Agnellet‘s “Harmonie” entremets, you will find delicate combinations of textures with the enchanting scent of hazelnut, this one is an authentic Piedmont IGP Ode hazelnut, known for its great gourmet qualities! In Sébastien Bouillet‘s “Louvre” entremets, the delicacy is based on chocolate, praline and almond. How can we resist this absolutely retro combination? Frédéric Cassel gives pride of place […]
ELECTION OF THE NEW RELAIS DESSERTS OFFICE
Vincent Guerlais, was re-elected with a new team whose composition is as follows: Président: Vincent Guerlais Vice-Presidents: Pierre Hermé and Jeff Oberweis Secretary: Aurélien Trottier Treasurer: Michel Belin Admissions Manager: Pascal Lac (assisted by Sébastien Bouillet and Arnaud Larher) Region Leads: Belgium: Marc Ducobu Loire Bretagne: Christophe Roussel Paris: Emmanuel Ryon Grand Est: Florian Koeller Alps: Damien Moutarlier Provence: Eric Escobar Italy: Luigi Biasetto Spain: Eric Ortuno Sud-Ouest: Xavier […]
ALBAN GUILMET AND PATRICK CHOLET, MASTER BEEKEEPER
He joined the Relais Desserts association in 2013 and since 2018 has been the head of the “Grand Ouest” region within the association. In 2018, Patrick Cholet, a beekeeper, visited his boutique to present his honeys. At that time, Patrick was already supplying Parisian palace-restaurant chefs for whom he created personalized honey, according to the […]
LA MAISON BELLANGER IS COMMITTED TO A RESPONSIBLE PURCHASING APPROACH.
Today La Maison is under the directorship of Vianney Bellanger who has enthusiastically and passionately taken over the family business, enriching it with a shop in Tours (2014), a 3rd shop in Le Mans (2018) and then in Laval (2023). In 2018, Vianney Bellanger set himself the objective of making 90% of his purchases within 200km of Le Mans […]
… SAINT HONORÉS SELECTION 2023
Fall in love with Patrick Agnellet ‘s exotic “Saint Ho”, based on an exotic creamy, coconut dacquoise, passion fruit caramel and mango and pineapple compote. An irresistible delight to be shared! At Sébastien Brocard, Saint Honoré is available in a square version with a delicate caramelized puff pastry, pretty little choux and fine sprinkled dragee that we can’t wait […]
EASTER SELECTION 2023
Jeff Oberweis and the jeweller, Fabienne Belnou, offer you a magnificent and very precious surprise: three delicious chocolate eggs imagined by the House of Oberweis containing an original jewel in gold and diamonds! What if one egg could hide another? Let yourself be seduced by this “Easter Nest” by Laurent Le Daniel, featuring a light praline cream, caramelized […]
… NOUGAT OR TURRÓN?
They play for the same team which is why they are often confused. So close and yet so different. They even have several other Mediterranean cousins, and not only that… Turrón and nougat: their origins It is difficult to establish the exact history of turrón and its creation. Its most likely origin is from Arab […]
… THE SWEET HISTORY OF HONEY
The oldest representation of the fact that honey was hunted by mankind is found on the walls of a grotto near Valencia, Spain: a woman, surrounded by bees, is collecting wild honey, 7 000 years ago. Nearer to us and around 5 000 years ago, Egyptian bas-reliefs and Sumerian record tablets tell us that it was […]
… A LITTLE SUNSHINE IN THE WINTER
For the past ten years or so, new citrus fruits have made their way into gastronomy and haute patisserie. These include hitherto unknown fruits such as Buddha’s hands, with their finger-shaped claws, yuzu, combava, sudachi or lemon caviar whose flesh is made of small marbles that pop in the mouth, delivering an acidic juice when […]
