Sébastien Bouillet unveils Craquage, his new book dedicated to his gourmet and uninhibited vision of pastry. A book that highlights his creative universe and generous approach to taste. More info here.
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Relais Desserts has been grouping French Haute Pâtisserie (high pastry) world elite together for 40 years, to ensure it shines all over the globe.
Sébastien Bouillet unveils Craquage, his new book dedicated to his gourmet and uninhibited vision of pastry. A book that highlights his creative universe and generous approach to taste. More info here.
Pierre Hermé was the guest of the podcast Génération Do It Yourself (here). He talks about his journey, his inspirations… and highlights the importance of the Relais Desserts association, an essential place for exchange where chefs share their knowledge and progress together, particularly during seminars.
Alice Barday and Franck Michel inaugurate Empreinte, their pastry shop and tea room in Thonon-les-Bains. A new gourmet address that showcases their expertise and offers a pastry signature combining technique and emotion.
