In becoming the new president of the Bocuse d’Or contest Jérôme Bocuse follows in his father’s footsteps. As a member of the International Organising Committee since the beginning in 1987 he has a perfect knowledge of the contest, and has always been involved in the development of the event.
It promises to be the finest international conference dedicated to the chefs from around the world. The countdown has just began.
From 27th to 29th November, 2016, the Grimaldi Forum in Monaco will host the Chefs World Summit, in partnership with Gault&Millau.
Discover the Marcolini Christmas Collection 2016 .
Lemonade and white chocolate bavarois, sponge cake, Limoncello syrup, red glaze, half candied strawberries with honey
by Pastry Chef and World Pastry Champion Fabrizio Donatone for Silikomart Professional.
Click for recipe
Ladurée présents new desserts.
Mont-Blanc Agrumes, Meringue with citrus fruit jam and chantilly cream with candied chestnut, all topped off with chestnut cream and vermicelli chestnuts.
Nicolas Cloiseau, Master Chef of La Maison du Chocolat, presents a sublime new take on the Christmas tree for the 2016 Holiday Collection.
With his discerning eye for detail and proportion, Cloiseau invites us into his chocolate world where straight, sleek, geometric lines and volumes play on flowing shapes, colors and flavors. Nicolas Cloiseau delivers a statuesque Christmas tree, animated by juxtapositions.