Passion and transmission
Relais Desserts or the love of the trade, from hand to hand
With Relais Desserts, the whole energy of a club of enthusiasts expresses itself around a common synergy of thought and transmission.
To bring pastry and French chocolate to the zenith, to promote the whole of the food trade and to enter into a global approach of the grandeur of taste, of the unique know-how of French artisans.
The creation of an association promotes exchange, stimulates the creative universe of any of its members, opens the eyes to other understandings, allows to share know-how and to join in an eternal quest for improvement; members are committed to the sharing of their secrets, of their recipes and of their tricks.
Each member can get inspiration from other members for more global actions, outside of the scope of traditional fields, notably with regards to management, marketing and communication. It also allows for mutual help, as members of a same corporation, and, in the model of groups that have always existed, to engage into professional development and accomplishment, in a selfless fashion, with the indispensible quality of humbleness.
Transmission, a value inherent to the trade of artisans, is here heightened by the brotherhood between members. Mutualising competences, making one’s own values available to rising generations, while encouraging personal expression, is the mission of Relais Desserts.
Emotion and creation
Relais Desserts or the creators of the trends of tomorrow
The universe of sugar has always sparked fascination and curiosity; a plea for happiness, for the pleasures of senses, calling on emotions. Pastry invokes childhood and souvenirs and “Proust’s Madeleine” is no tampering of identity. Artisans evolving in this universe intensify their creativity to give new life to the timeless classics of pastry; injecting new air and creating the longings of tomorrow.
Members of Relais Desserts naturally master the common platform of the inescapable: Religieuse, Opéra, Paris Brest, Saint Honoré or Millefeuille will always be part of the fantastical universe of the gourmet, of the lover of good food.
Over and above these timeless stars, our artisans indefinitely create new pleasures with hitherto unseen recipes, the result of their creative genius, according to their inspirations and desires. Their creations of today will be the classics of tomorrow. Pastry chefs at Relais Desserts are truly creators of tastes, with French pastry as their spearheads.
Find in the last special edition of Fou de Pâtisserie, the Pastry chefs Tour de France, a beautiful source of inspiration for your summer sweet breaks.
Palace’s pastry is now available in a take-away version, as suggested by François Perret (Le Ritz Paris) or Matthieu Carlin (Hôtel de Crillon). On the menu: iced cups, mores and tacos revisited.
Many books of recipes of confined pastry chefs are available in our booksellers. Let’s talk about "Fait maison" by Cyril Lignac, " Plats de Chefs à la Maison" by Annabelle Schachmes, " A la Maison, 60 recettes de chefs au foyer" by Victoire Loup.
La pâtisserie Marc Ducobu à Waterloo en Belgique recherche un pâtissier à partir de septembre. Envoyer CV et lettre de motivation à firstname.lastname@example.org
Pierre Hubert, installé à Dijon, recherche un Chocolatier. Toutes les informations ici.