Discover my box LUMI in partnership with MOKAYA , with whom I'm thrilled to collaborate for this fantastic project. I'm so happy to share with you all my creation secrets for the LUMI Yule Log. In this box, you'll find the LUMI Yule Log mold, the baba mold insert, and 2 citrus silicone sheets, as well as my exclusive recipe!
It's a pleasure to use Candia ingredients for my recipes. Discover several of my creations for all seasons.
Discover my exclusive recipes for Arpege. Creations in the colors of autumn, indulgent, and 100% wellness.
"In the Kitchen with Biscornu," a book by Olivier Tran where several chefs and myself share our recipes. More than just a cookbook, it contributes to the development of training for young people with disabilities. A beautiful culinary project, but above all, a human one! This book is the perfect way to treat yourself while doing a good deed! Delicious recipes that will delight you! Find this book on the Albin Michel website.
Spring is finally here! Discover my exclusive creations of healthy desserts for the menu of Arpège corporate restaurants!
I have the pleasure of sharing a recipe with my friend and renowned pastry chef Nicolas Paciello for his book "Pâtisserie qui déchire" (Pastry that Rocks)! Discover the Mango/Passionfruit/Coconut Choux pastry recipe.
A special Valentine's Day creation, a sweet treat composed of a baba soaked in citrus juice with chili, basil citrus gel that pairs with a creamy chili and lime zest cream.
It's Epiphany, and for the occasion, I've created a 100% healthy king cake!
In order to showcase Candia Professional products, I've created a colorful, healthy, and seasonal range of wellness pastries!
Creation of a 100% Vegan Snack Collection!
On the menu, pistachio madeleines, energy balls, energy bars, and cookies.
Arpège Cook & Style is dedicated to making meals and breaks in the workplace special moments, fostering collaboration, motivation, and well-being for urban employees.
It is in this shared philosophy that I collaborate with them for the dessert menu: Revisited mandarin Mont Blanc verrine, Plate creations with pineapple, tarragon, Mango & coriander tart, and many other delicacies.
Creation of a collection of Granola pastries, Energy bars, and Babas for the guests of La Tour d'Eole hotel located in the Dakhla lagoon, a magical oasis between ocean and desert, where the wind, waves, and sun harmonize beautifully.
Creation of three pastries based on seaweed: Hazelnut coffee Baba, Mango coconut and passion fruit Choux pastry, and a chestnut clementine tartlet! A bio-texturing ingredient to use in your recipes.
Silvarem is a major player in the distribution of dried fruits to professionals. In order to promote their product range, I have created 3 wellness pastries for them.
Creation of a pastry collection for the product launch of the Candia Professional range in China.
Creation of an inspiring recipe booklet to celebrate Mother's Day and highlight the qualities of the Candia Professional range.
Creation of a pastry collection for the product launch of the Candia Professional range in China.
Launched for the brand Paf Les Jus, this wellness beverage won the Bio Award of the year 2018. I selected ingredients such as strawberry, raspberry, coconut milk, and orange blossom. The combination of red fruits and coconut immediately transports us to summer! On the other hand, the tangy freshness of the fruits perfectly complements the sweetness of the orange blossom notes. It's a beautiful balance of flavors.
Creation of a pastry inspired by Segermes olive oil with pronounced citrus notes for the Olio Nuovo Days event organized by Emmanuelle Dechelette.
As the creative director for the chocolate shop Les Marquis de Ladurée, I oversee the creation of petits gâteaux, chocolate candies, and artistic pieces to celebrate Christmas or Easter. These creations are then sold in the boutique and during Pop-up stores.