Calendrier Cercle V x Cédric Rivière

Cercle V Calendar x Cédric Rivière

With Easter around the corner, pastry chef at the Bastide de Gordes Cédric Rivière presents his Cercle V Challenge creation. This egg has been designed to support sustainable development and our natural ecosystem’s wellbeing, and draws particularly strongly on bees and their world.

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Chef Tom Coll's recipe

Tête-à-tête with Chef Tom Coll

We had a pleasure of meeting the very talented Executive Pastry Chef of the Burj Al Arab, Tom Coll, while he created his luxurious chocolate petal delicacy.

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Chef Hugo Sipp's recipe

Tête-à-tête with Chef Hugo Sipp

Hugo Sipp is a highly skilled corporate Pastry chef at Fouquet, with a wealth of experience and knowledge in the world of fine dining. He showed us the making of the famous Fouquet’s Arc de Triomphe.

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Chef Julien Mony's recipe

Tête-à-tête with Chef Julien Mony

For Julien, his profession allows him to satisfy his desire to create, to revisit cakes and to try out new recipes with chocolate, decorations, sweets and showpieces.

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Chef Ishan's recipe

Tête-à-tête with Chef Ishan Udayanga

Chocolate is the epicentre of Ishan’s life and what inspires him every day.

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Chef Pierre Chambon

Tête-à-tête with Chef Pierre Chambon

Coming from the country famously known for its patisserie and inspired by his grandparents and father, Pierre Chambon has been passionate about the art and flavours of pastries since his childhood. He believes that he was destined to be in this line of work.

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Chef Hind's recipe

Tête-à-tête with Chef Hind Al Mulla

The very talented Hind al Mulla is the founder of Home Bakery, a home grown Emirati business, that thrived from the house.

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Chef Nicolas Lambert's recipe

Tête-à-tête with Chef Nicolas Lambert

Currently Senior Executive Pastry Chef of both Four Seasons Hotels in Dubai, Jumeirah beach and DIFC, Nicolas Lambert has an interesting career path.

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Chef Nicolas Durousseau's recipe

Tête-à-tête with Chef Nicolas Durousseau

For Nicolas Durousseau, pastry is first and foremost a story of passion. The passion to share a pleasure, an emotion and a feeling. Transmission of knowledge and passion appear as the centerpiece of the profession which drive chefs forward.

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La Consigne by Valrhona

La Consigne by Valrhona

An Environmentally Friendly Approach to Reuse - a practical initiative for reducing waste, based on circular economic principles

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