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ARTISANS n°9 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$12.79
ARTISANS n°9 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$12.79
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ARTISANS n°9
Contents Artisans #9 – September 2018
One of the Meilleurs Ouvriers de France
Frédéric Hawecker, MOF chocolatier
A bit of history
Le Flan (Parisian) by Sébastien Degardin; Stéphane Glacier, MOF pastry chef; Franck Collas and Gilles Pouilleux
At the heart of our regions
Cramique by Raphaël Brier
From elsewhere
Lebanese Backlawa by Maison Noura
Star ingredient
Milk by Patrick Baillet
Our favorite craftsmen
Baker: Louis Tortochot
Pastry chef: Antoine Fornara
Chocolate maker: Janie Loubet Ice cream maker
: Philippe Faur
Seasonal recipes
Sweet side: Figs by Jérôme Schmitt
Salty side: by Antoine and Philippe Guilbert
And by Stéphane Glacier, MOF pastry chef: classic and traditional canapés (salmon prawns tomato mozzarella goat cheese cream ham)
From celebrations to celebrations
Christmas and New Year by Fabrice Gillotte Yule
log recipes by Pierre Hermé – Christophe Felder – Christophe Adam and Stéphane Glacier, MOF pastry chef
Our know
-how Bakery: quiche
pastry Pastry chef: cakes from Stéphane Glacier, MOF pastry chef
Confectionery: French meringue
Glacier: Norwegian omelette (log)
Boutique side
Nicolas Bernardé, MOF pastry chef
Passionate entrepreneur
Pascal Caffet, MOF pastry chef
Point of view and commitment
"Design and vision of organic and perception of organic bakery by customers" by Blaise Dutilleul
The corner of the bookseller
“Bûches” by Christophe Felder
ARTISANS n°9
Contents Artisans #9 – September 2018
One of the Meilleurs Ouvriers de France
Frédéric Hawecker, MOF chocolatier
A bit of history
Le Flan (Parisian) by Sébastien Degardin; Stéphane Glacier, MOF pastry chef; Franck Collas and Gilles Pouilleux
At the heart of our regions
Cramique by Raphaël Brier
From elsewhere
Lebanese Backlawa by Maison Noura
Star ingredient
Milk by Patrick Baillet
Our favorite craftsmen
Baker: Louis Tortochot
Pastry chef: Antoine Fornara
Chocolate maker: Janie Loubet Ice cream maker
: Philippe Faur
Seasonal recipes
Sweet side: Figs by Jérôme Schmitt
Salty side: by Antoine and Philippe Guilbert
And by Stéphane Glacier, MOF pastry chef: classic and traditional canapés (salmon prawns tomato mozzarella goat cheese cream ham)
From celebrations to celebrations
Christmas and New Year by Fabrice Gillotte Yule
log recipes by Pierre Hermé – Christophe Felder – Christophe Adam and Stéphane Glacier, MOF pastry chef
Our know
-how Bakery: quiche
pastry Pastry chef: cakes from Stéphane Glacier, MOF pastry chef
Confectionery: French meringue
Glacier: Norwegian omelette (log)
Boutique side
Nicolas Bernardé, MOF pastry chef
Passionate entrepreneur
Pascal Caffet, MOF pastry chef
Point of view and commitment
"Design and vision of organic and perception of organic bakery by customers" by Blaise Dutilleul
The corner of the bookseller
“Bûches” by Christophe Felder