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Envol by Nicolas Cloiseau

Light As Air Collection

Nicolas Cloiseau, Master Chef of La Maison du Chocolat revisits the essentials of chocolate, with a breeze of assurance, embracing a je-ne-sais quoi and zeitgeist.
Nicolas Cloiseau rethinks textures, challenges the senses, and captures the essence of fragrances, overcoming every rule and going the opposite way. He reworks techniques and imagines new ways to taste chocolate. A hint of air is needed as an ingredient. To add flavor to air: who would have thought?
The result is crisp, frank, instinctive and sometimes explosive interpretations.

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Justin Fry wins the US Pastry Competition

 During the International Restaurant & Foodservice Show in March, the 27th edition of US Pastry Competition, promoted with passion by Paris Gourmet, raised in New York City promising pastry chef to compete on "Magic and illusion".
The jury included names like Ewald Notter, Laurent Branlard, En Ming Hsu, Richard Capizzi, Florian Bellanger, Norman Love and Biagio Settepani, supervised by the Societe Culinaire Philanthropique.

Cover the showpiece by Justin Fry

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Un Eté chez Pierre by Marcolini

Pierre Marcolini interprets the next hot season and launchs the collection Un Eté chez Pierre, delicious and fresh ice cream, cookies and natural beverage inspired by the bright colors of the summer gardens.


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