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Thierry GILG
Milk chocolate infused with Earl Grey tea and a delicate strawberry mousse with jasmine coulis are two of the imaginative and delicate blends offered alongside regional specialities such as the « Kougelhopf » and the « Streussel ».
Contact :
Tel : 03 89 77 37 56
info@patisserie-gilg.fr
http://www.patisserie-gilg.com
BRIEFLY
Discover here our tips to make the best hot chocolates and warm hearts in this winter period.
Japan’s Tatsuya Matsukawa wins the International French Pastry Competition. Congratulations to him and his coach, Hideki Kawamura, Relais Desserts member.
Belgium, represented by Candice Ditlefsen, coached by Marc Ducobu, took 2nd place. France climbed on the 3rd place of the podium with Aymeric Chatellier coached by Aurélien Trottier. Congratulations to all.