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Creamy risotto

Felix Lo Basso

There is all about Italy in Felix Lo Basso’s style and his Michelin-starred restaurant. From his kitchen and from Pavoni Italia’s concepts, there are plenty of ideas for garnishing and customising your creations.

Antonio Bachour

Antonio Bachour’s professional aspirations were inset at a tender age with his earliest and fondest memories being of kneading dough in his family’s bakery in his birthplace of Puerto Rico. Antonio Bachour’s professional aspirations were inset at a tender

Emmanuele Forcone

Art with chocolate and sugar is a passion for me, almost to the point of being a disorder - I would say. Eventually, chocolate has more business-related implications, but also the sugar processing has been growing much recently and gives me great satisfac

Cédric Grolet

Cédric Grolet, Chef Pâtissier, born in 1985 in Firminy, pastry chef since the age of thirteen, arrived in Paris in 2006 to work firstly in Fauchon and then, in 2011, in the luxury hotel Le Meurice, under Alain Ducasse.

Gianluca Fusto

Gianluca Fusto, born in Milan in 1975, is one of 15 technical-teachers who represents worldwide the company Valrhona - the most important company for the production of chocolate.

Karim Bourgi

Born in Senegal of Lebanese parents, Karim Bourgi moved to Paris at the age of 16.