Pastry chef
Meeting the needs of a diversified and changing sector.
Boutique pastries, plated desserts for gastronomical and bistronomical restaurants, entremets and pièces montées for special celebrations, seasonal confectionaries, local desserts, low-sugar but also gluten-free and allergen-free creations… We are constantly adapting to your creativity, needs and customers’ and guests’ expectations.
Recipes for pastry chef
Discover inspirations and innovations of Chefs who share their tips and recipes with you.
MELON AND LAVENDER VERRINE
by Gael Etrillard
Syracuse Lemon Tart
by Kriss Harvey, Michael Laiskonis
L'hymne
by Shigeo HIRAIPortrait of pastry chef
Women and men from peculiar backgrounds with great ideas, rooted in tradition and exploring new horizons at the same time.
Meet these exceptional people!
All our basic preparations for pastry chefs
Technique to create emotion
Chefs say that pastry-making is the most precise and demanding of all culinary arts. Temperature, baking time, ingredient proportions, sweet-acid balance, textures, presentation… Mastering basic techniques is the fundamental prerequisite for creative freedom.
Download pastry table chart
Please enter your e-mail address to receive this document. It includes a comprehensive list of all ingredients needed for quick and accurate basic preparations. An essential tool developed in collaboration with partner chefs.