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’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
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, 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.