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PASTRY

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GELATO

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CHOCOLATE

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KAWAI Easter Collection by Pierre Marcolini

Pierre Marcolini presents the KAWAI Easter Collection 2017.
Available from February


The new Kawai Easter Collection by Pierre Marcolini features the iconic Oriental graphisms of traditional Japanese Kokeshi.

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Ready for the 28th Annual U.S. Pastry Competition

Paris Gourmet presents the 28th Annual U.S. Pastry Comeptition on March 5, 2017 at the International Restaurant & FoodService Show of New York.
Fifteen accomplished chefs from the pastry world have been selected to compete for the coveted title, Pastry Chef of the Year.
The event allows leading pastry chefs to showcase their talent by creating a mini pastry buffet with a highy technical sculpted chocolate showpiece. The assigned theme is: Modern Masters Come to Chocolate.

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FRANCE IS THE WINNER OF THE COUPE DU MONDE DE LA PATISSERIE


France achieved first place in the 2017 edition of the Coupe de Monde de la Pâtisserie, the international reference event in the trade created in 1989 by its president founder Gabriel Paillasson. Among the 22 teams composed of 3 specialists (sugar, chocolate, ice-cream) from 4 continents, the team from France completed a flawless run in 10 hours of tests, followed by Japan and Switzerland.

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JAPAN IS THE JUNIOR WORLD PASTRY CHAMPION. ITALY SECOND AND FRANCE THIRD

It was neck and neck to the last praline and in the end it was Japan who won the title of Junior World Pastry Champion at Sigep 2017. Second place went to Italy, but it was a very close thing: 3,918 point for the Japanese contestants, 3,912 for the Italians. Further behind, but still in the élite of world pastry making, France, with 3,733 points.

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Paris Mont Blanc. The recipe by Johann Martin

Johann Martin, pastry chef at the Bellouet Conseil in Pasris, presents the Paris Mont Blanc. Chestnut biscuit, chestnut mousse, blackcurrant compote, chestnut cream and milk chocolate mirror glaze.
This recipe has been presented in occasion of the last edition of Asia Pastry Forum, in Kuala Lumpur.

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