Frozen desserts 2024
Experience Nicolas Bernardé’s “Extreme”: a frozen cake that evokes nostalgia with its caramel, vanilla and pecan flavours from childhood. Presented between two delicate almond dacquoise biscuits, this dessert offers a symphony of frozen pleasures for the entire family. Let yourself be seduced by this refined creation and succumb to the charm of its contrasting textures. Savour Marc […]
SELECTION EASTER 2024
Jean-Paul Hévin affirms his love for Paris by giving this egg the name “Réverbère”, to which the capital of France owes its nickname “The City of Light”. A delicious homage to the city’s radiance! Rock ‘n’ roll has never been so soft and sweet! Get ready to melt for this chocolate masterpiece made by Vincent Guerlais, which […]
SELECTION OF DESSERTS WITH SEASONAL FRUITS
With his “Madagascar” dessert, Mathieu Kamm invites us to enjoy a sensorial experience right in the heart of winter. Let yourself be seduced by his Madagascar vanilla and Ceylon cinnamon whipped cream, his passion fruit and roasted pineapple compote, and his soft almond biscuit. With the “Privilège” dessert created by Vincent Vallée, succumb to a pastry experience which […]
2024 EDITION OF THE RELAIS DESSERTS CHARLES PROUST COMPETITION.
The regulations for the 2024 Relais Desserts Charles Proust competition have just been published. You can find it here. This year, the theme is: “Will Artificial Intelligence take us to Mars?” Below, you will find the main new elements of this edition: For more information about the competition, please click here (presentation page). If you need any additional […]
… SELECTION OF YULE LOGS 2023
Symbol of the union between the cities of Saint-Just and Saint-Rambert, le Chardon Bleu celebrates this year the 50thanniversary of the Maison, with this bridge-shaped Yule log that gives pride of place to kumquat, Bourbon vanilla, pure origin Cao flower chocolate, buckwheat and almonds. Let yourself be seduced by the charming appearance of this “Chesterfield” Yule log […]
… SELECTION OF CHESTNUT-BASED DELICACIES
Patrick Agnellet strives to sublimate chestnut into a cake whose perfect balance guarantees indulgence. The sweetness of the chestnut and the softness of this offering melts in your mouth! At Sadaharu Aoki, the Mont Blanc, a veritable institution of Japanese pastry, is adorned with matcha tea and azuki beans. Let yourself be surprised by these new flavours […]
… ADVENT CALENDARS 2023
In this sumptuous Advent calendar, with pure design, blinding with lights and limitless reflections, let the emotion engendered by the polar bear, effigy of the model offered by Patrick Agnellet, carry you away. Every day, savour these creations that will be part of your memories of unforgettable moments! This year, Vianney Bellanger propose you an Advent calendar on the […]
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 […]
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 […]
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 […]