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After having worked for great chefs and starred restaurants, Jean-Michel chose to leave to explore new horizons and moved to Australia in 1988.
Convinced that quality and substance can only come from evolving, he sees the creations that come out of his pastry shop “Renaissance” in Sydney has having one objective: to push back the limits that combine the complex flavors of the Australian Bush and the South Pacific with the classic art of French Pastry.
Temperatures are getting colder, which means the arrival of chestnuts in the windows of our pastry chefs! Many chefs propose their versions of Mont-Blanc, where the chestnut cream always rubs shoulders with whipped cream and meringue.
At the end of the year, the chocolate factory is invited on Netflix, with a new show featuring Amaury Guichon, his spectacular technical know-how and 8 professional candidates in competition. Season 1 of A l'Ecole du Chocolat will be available on November 26, 2021!
Advent calendars are now available from most of your artisans: in limited editions, it seems you have to order them to be sure to have them, this year even more than the others!