A supercharged, hypnotic energy has taken over the macaron gift boxes turning the tables on chic and pleasure. Stunning graphics, trendy, almost sparkling offer visions of gourmandise. Vibrant stripes create optical illusions; the pop art lines bring an impressionistic lightness. Free-form vibrant patterns underscore in bold colours our cravings for this delicate round cookie.
The chocolate unveils a palette of intense flavours. An assortment with a choice among 12 ganache macarons: dark chocolate, robust dark chocolate, milk chocolate, coffee, caramel, hazelnut praliné, coconut and lime, vanilla, pistachio, citron & lemon zest, passion fruit, and raspberry.
Following the extensive remodelling, modernisation and refurbishing of Patisserie de Rouw in October 2015, the leading patisserie's website has also been revamped to give it an image with international appeal. The restyling of Patisserie de Rouw has now been completed!
A NEW REINTERPRETATION FOR THE 2016 MIDAUTUMN FESTIVAL
DISCOVER FROM 22ND AUGUST TO 18TH SEPTEMBER 2016
Pierre Hermé revisits once again the traditional Mooncake for 2016. Turning the Mid-Autumn Festival into a delicious treat by offering us his rendition of a Chinese tradition that marks the passage into the winter solstice, Pierre Hermé introduces three new flavours to complete the collection of four: Sensation, Mathilda, Infiniment Praline Noisette, and Ouvre-Toi.
The crunchy almond praline celebrates the Full Moon whereas the almond praline with lemon zest represents the New Moon. Hazelnut praline, iconic flavour of the Maison, and sesame nougatine treats evoke the First and Waning Crescents of the Moon.
The Mooncakes, dipped in Pure Origin dark chocolate from Mexico, convey a luscious and balanced harmony of flavours.
Zuccheri di canna: Golden, raffinato e grezzo.
ASR Group is the world’s largest sugar cane refiner. ASR Group’s expertise comes from 150 years of combined experience. The company refines more cane sugar than any other company in the world. It sources from over 40 Countries and has the capacity to refine 6 million tonnes of raw sugar every year, at 11 refineries, on 3 continents.
As voted for a panel of almost 1,000 gastronomic experts worldwide and after 2 years in the No.2 spot, Massimo Bottura’s restaurant in Modena is the the World’s Best Restaurant, reflecting the chef’s ongoing creativity, immense skill, undimmed passion and fierce determination to defy the odds.
From gelato parlours all over the world, who receive products and technology from Italian companies that export up to 90% of their output, SIGEP awaits (on Facebook, Instagram and Twitter) photos of venues in which the words “gelato” or “gelateria” (gelato parlour/shop) are highlighted, videos with declarations of love for gelato, all to be spread throughout the social networks in order to contaminate with a smile the millions of people who love gelato… simply gelato. Use the hashtags #simplygelato and #Sigep2017