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Gourmet confession of Faustine Bollaert -

    The bubbliest of hosts, Faustine Bollaert has curiosity and taste riveted to her heart. Six year of hosting the Meilleur Pâtissier show on M6 TV channel have not waned her gourmandise. Here, she gives us her sweet preferences.   Your fetish flavour? Praline. When I was a little girl, I used to ask […]

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Turrón or nougat, that is the question… -

A national confectionary in Spain, turrón is to Catalonia and Jijona what nougat is to Provence and Montélimar. Pastry chefs and confectioners for two generations, Éric Escobar has fallen in his father’s cauldrons at childhood, and now produces the famous gourmandise with the same art as Albert, his father.     No less than 12 […]

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School in a soft slope -

To become a sugar master, we highly recommend these master classes by our pastry chefs. A good way to discover what you have always wanted to know… and to succeed with your macaroons, Christmas cakes, Viennese pastry and chocolates. Warning: good spirits are a must!   Thierry Mulhaupt, a pastry chef keen on arts, chocolate […]

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New stores by our pastry chefs -

Laurent Duchêne   A third boutique in Tokyo opened at the end of April, and, at long last in Vincennes, where Laurent Duchêne now allows us to discover the subtle house pastries of this MOF pastry chef and of his spouse, one of the best chocolate makers of France. As an extra, the Viennese pastries […]

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Olive oil and Pastry -

Popular in the old days, olive oil was used in pastry to replace butter and cream. Olive oil reveals and seasons the texture of cakes, giving them taste, smoothness and softness. Our Spanish chefs tell us its story at the Veá Domain, producer of an exceptional olive oil.   A building of faded red bricks […]

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