For Valentine’s Day, I decided to create “Éclat d’amour,” a dessert made with antioxidant-rich superfoods!!! ❤️ The secret lies in using raw cocoa from Carrés Sauvages, yacon syrup from Yacon & Co in my whipped cream, and ginger. Thanks to Marina Carrère D’encausse and the entire team for their warm welcome on the set of
We shot a documentary and conducted an interview. I went to the market to taste a local specialty!!! The TOURTOU: it’s like a buckwheat pancake, but with extra fermentation time, and I decided to add Pomerol (cheese, of course) to this breakfast ✨ We took a stroll through the Andros orchard! Over 15 hectares, they
LAURE MANNESIER, the daring creator behind Carrés Sauvages, a chocolate brand that blends delight with well-being 🍫 This tablet is the result of an exceptional cocoa bean, discovered during my exploration in Ecuador 🇪🇨 A unique bean, cold-dehydrated, bursting with vitamins and antioxidants, with deliciously soft fruity nuances 🌟 To create a winter vitality explosion,
A few months ago, I created some pieces for Notre Temps magazine 💫 We then organized a photo shoot and an interview 📸 The magazine has just been released 🌟 Get your copy now to check it out!
A month ago, I participated in the show “Outre Mer Gourmand” alongside Brice Laurent, where I prepared a dessert that takes your taste buds on a journey ✈️—a floating island with ylang-ylang crème anglaise. YLANG-YLANG is a flower native to tropical regions, known for its sweet and floral fragrance. Its essence is used to make
Three intense days filled with meetings, book signings, and workshops… pure joy! 🌟🇫🇷 Of course, my Carrés Sauvages x Johanna Le Pape tablet was there to delight everyone’s taste buds and take their senses on a journey! 😋🍫 A huge thank you to everyone who came; I loved sharing these energetic and engaging moments with
I had the pleasure of meeting young American students at a conference ☀️ I was delighted to share my journey during this exciting conference that explored all aspects of the luxury industry! 💫 A fantastic moment of exchange 😍
Students in culinary arts revisited a classic dessert using faisselle, an emblematic product of French dairy tradition, without altering its essence. The quality, originality, and precision of the finalists’ creations were remarkable, showcasing the creative potential of faisselle. They brilliantly demonstrated its versatility and presentation possibilities. Congratulations to all the finalists, and especially to the