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ARTISANS n°7 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$12.79
ARTISANS n°7 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$12.79
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ARTISANS n°7
Contents Artisans #7 – March 2018
One of the Best Craftsmen in France
Stéphane Leroux, MOF pastry chef
A bit of history
Norman shortbread by Stéphane Marguerie
In the heart of our regions
The vergeoise waffle by Antoine and Philippe Guilbert and Jean-Daniel Vandewalle
From elsewhere
Focaccia by Patrick Doucet
Star ingredient
Eggs by the pastry shop the fingers of Jean Bart by Jean Daniel Vandewalle
Our favorite artisans
Baker: François Pozzoli
Pastry chef: Guy and Alexandre Carbillet
Chocolate maker: Yvonnik Le Maux Ice
cream maker: Henri Guitted
Seasonal recipes
Sweet side: Mango by Thierry Hafnaoui
Salty side: by Pièr-Mari Le Moigno
From celebrations to celebrations
Easter by Romaric Boilley
Our know-how
Bakery: Brioche by Stéphane Glacier, MOF pastry chef Pastry
chef: La dacquoise by Stéphane Glacier, MOF pastry chef
Confectionery: Easter frying by Stéphane Glacier, MOF pastry chef
Chocolatier: Easter molds according to the rules of the art by Philippe Ploquin
On the Jean-Pierre Viallard Boutique side
Passionate entrepreneur
Jean-Pierre Etienvre, MOF pastry chef
Point of view and commitment
"The place and importance of a quality sandwich shop and snacking" by Michaël Legrand
The bookseller's corner
"Ice cream all year round" by Alain Chartier, MOF ice cream parlor
"W- Wedding cakes-wedding croc" by Jonathan Mougel, MOF pastry chef, Jean-Philippe Walser and Mickaël Ferry
ARTISANS n°7
Contents Artisans #7 – March 2018
One of the Best Craftsmen in France
Stéphane Leroux, MOF pastry chef
A bit of history
Norman shortbread by Stéphane Marguerie
In the heart of our regions
The vergeoise waffle by Antoine and Philippe Guilbert and Jean-Daniel Vandewalle
From elsewhere
Focaccia by Patrick Doucet
Star ingredient
Eggs by the pastry shop the fingers of Jean Bart by Jean Daniel Vandewalle
Our favorite artisans
Baker: François Pozzoli
Pastry chef: Guy and Alexandre Carbillet
Chocolate maker: Yvonnik Le Maux Ice
cream maker: Henri Guitted
Seasonal recipes
Sweet side: Mango by Thierry Hafnaoui
Salty side: by Pièr-Mari Le Moigno
From celebrations to celebrations
Easter by Romaric Boilley
Our know-how
Bakery: Brioche by Stéphane Glacier, MOF pastry chef Pastry
chef: La dacquoise by Stéphane Glacier, MOF pastry chef
Confectionery: Easter frying by Stéphane Glacier, MOF pastry chef
Chocolatier: Easter molds according to the rules of the art by Philippe Ploquin
On the Jean-Pierre Viallard Boutique side
Passionate entrepreneur
Jean-Pierre Etienvre, MOF pastry chef
Point of view and commitment
"The place and importance of a quality sandwich shop and snacking" by Michaël Legrand
The bookseller's corner
"Ice cream all year round" by Alain Chartier, MOF ice cream parlor
"W- Wedding cakes-wedding croc" by Jonathan Mougel, MOF pastry chef, Jean-Philippe Walser and Mickaël Ferry