Happy to have participated in the 16th edition of the Art’è Gustu festival. The producers of Corsica are kind and passionate people! For the occasion, I prepared my healthy mango and lemon baba. I would like to thank Valérie Hermé and Pierre Hermé for their invitation and trust, as well as the various volunteers who
I visited the Chanel offices to share my rice pudding with passion caramel and Sichuan pepper. ✨ Indulgence and freshness guaranteed with this dessert!
To ensure you experience unique moments, find my vegan desserts on the menu at Métafore. They create inspiring and sustainable spaces for meetings, seminars, showrooms, and events. Committed to sustainability, they offer a more responsible experience with local and organic products, aligning with Métafore’s sustainable commitments. See you soon at Métafore’s locations! 🌟
That’s why I love winter—it’s hot chocolate party season in every flavor! 😍 I’m sharing my hot chocolate recipe made with coconut and almond milk in the magazine ‘Fou de Pâtisserie,’ so you can recreate the joy of enjoying the classic version. ✨”
4 desserts, 4 energy snacks, and 4 detox and energizing drinks to prepare for the competition. So excited to sign off on this project and can’t wait to share it with you very soon! 🌟🌱
Then come discover on VOILA CHEF all my tips and techniques through 3 recipes… A very soft, butter-free babka with chocolate and hazelnuts. 😍 Also, vegan cookies with coconut 🥥 and peanuts ✨ And to finish, *L’Éclat*, my signature dessert. Raw cacao, argan oil, coffee, and vanilla! Learn over 400 techniques through videos on Voilachef.com
A unique recipe that I entrusted to my friend Victoire Finaz de Villaine. You can find this recipe in her book ‘CHOCOLAT: From Pleasure to Health’. 🍫 With all these recipes, you’ll see that cocoa is your best ally. 🙂 Enjoyment, fun, and balance. 🌱
The goal is to build together a virtuous world full of hope for our children. 🌟 Biscornu has been supporting this cause for 2 years now, helping people with disabilities find employment. They produce savory and sweet jars for sale within companies. Cooked in jars using steam, the recipes are not only delicious but also
This year, I have the honor of being a member of the jury alongside Elisabeth Hot-Geoffroy, Helene Luzin Bouthillier, Anne Coruble, Sacha Vadier, Yann Couvreur, and Jean-Patrick Blin 🌟. It’s a true human adventure, marked by authenticity. This competition is all about challenge, evolving pastry trends, sharing, experience, and creativity! A big thank you to
AND YES, a must-visit at Le Tout Paris, Cheval Blanc Paris, to treat my amazing team to Maxime Frédéric’s wonders! On the menu: A thousand shades of indulgence with this millefeuille 🌟 A stunning meringue sable 😋 And many more… How can one resist? 😍
On our way to Morlaix! Accompanied by Victoire Finaz de Villaine, we met with the entire Grain de Sail team ✨ We explored the shop, toured the production facility, and enjoyed their delicious chocolates 🍫 The meeting was informative, with discussions on chocolate, health, and ecology. New project ideas emerged 🤫 A big thank you
I traveled to Dijon to participate in the event “A table dans le secret des chefs” with Sebastien Ripari 🚆. In an idyllic setting, I had the opportunity to present my creation: lemon verbena and melilot baba 🍋🌱. A huge thank you to Sebastien Ripari for this exceptional experience 🌟.
📚 Exciting News! 🍰✨ I am thrilled to announce the launch of my brand new pastry book titled “REVOLUTION PASTRY” 🎉 Dive into a world of healthy and delicious treats, where each recipe is a burst of flavors while respecting your well-being. 🌱💫 Discover my 5 pillars of healthy pastry: 🥛 DIVERSIFY by incorporating a
Heading to the Grand Palais Éphémère in Paris to unveil the members of the new French team that will participate in the Pastry World Cup! Creativity, commitment, and team spirit are the key elements of this exciting competition ✨ Congratulations to Team France, consisting of three passionate individuals: Haruka Atsuji, Jérémy Massing, and Mickael Guyader!
My first book signing session for my book ‘REVOLUTION PASTRY’ took place on Saturday, October 21, at the Librairie Gourmande in Paris. It was a pleasure to chat with all of you! A big thank you to everyone who came! A special thank you to Déborah from Librairie Gourmande in Paris for her warm welcome.
Discover “RÉVOLUTION PÂTISSERIE” at your favorite bookstores, Fnac, Amazon, Cultura, and also available on the DeBuyer page, where I share my selection of essentials for a sustainable and inspiring approach to pastry 🌟. Get ready to experience your Pastry Revolution 👩🍳👨🍳. What will your first recipe be? 😋