A chef and an artisan

Honey and bees In the department of Haute-Marne, in France, the apiary named ‘Rucher du Grand Jardin’ produces exceptional honeys in the Champagne plains. The jars travel to La Garenne-Colombes, where Nicolas Bernardé, Best Craftsman of France (Meilleur Ouvrier de France) and one of the Relais desserts pastry chefs, waits for them each year impatiently.

Pascal Lac and Philippe Coste, beekeeper – Les Ruchers de Cipières

Dreaming of becoming a pâtissier from an early age, Alban trained in his native Normandy before joining Maison Fauchon and then Pierre Hermé in Paris. With these two experiences in the world of haute-pâtisserie, it was quite natural then that Alban should decide to open his own pâtisserie shop in Caen with his wife Céline in 2011.

A foundation of red bricks washed and stamped with the words Veá trône in the center of a large patio.Four generations have succeeded each other since 1903. Domingo Veá, the great-grandfather, Josep, the grandfather, Avelino, the father, and Gerard, the son. A few kilometres from there, warm winds gust through the silver foliage of hundreds of olive trees on an area of about 45 hectares. The bicentennial trees of the Arbequina variety, the main one of the region, from which Gerard and his father derive a delicious oil that makes them proud.

Jérôme Allamigeon set up the Alexandres Pastry in Montauban with Nathalie his wife in 2002. In 2006 he joined the Relais Desserts association.