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TOURBILLON by Yann Brys - 2019 - French Edition
$76.43
TOURBILLON by Yann Brys - 2019 - French Edition
$76.43
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Mango bergamot pie, apricot nougat puff pastry, Paris-Brest, cherry cranberries, Norwegian omelet… Yann Brys shares the secrets of his “Tourbillons” and shares his know-how as Best Craftsman in France.
MOF since 2011, director of sweet creation at the Brach hotel, Yann Brys got his start at Fauchon and Dalloyau, at Concorde Lafayette and at Bristol. In 2009, he perfected the technique of poaching a cream on a potter's wheel. This idea - now universally recognized - was born in 2004 from the desire to scratch a pancake by making it turn like a "Tourbillon".
MOF since 2011, director of sweet creation at the Brach hotel, Yann Brys got his start at Fauchon and Dalloyau, at Concorde Lafayette and at Bristol. In 2009, he perfected the technique of poaching a cream on a potter's wheel. This idea - now universally recognized - was born in 2004 from the desire to scratch a pancake by rotating it like a "Tourbillon".
Mango bergamot pie, apricot nougat puff pastry, Paris-Brest, cherry cranberries, Norwegian omelet… Yann Brys shares the secrets of his “Tourbillons” and shares his know-how as Best Craftsman in France.
MOF since 2011, director of sweet creation at the Brach hotel, Yann Brys got his start at Fauchon and Dalloyau, at Concorde Lafayette and at Bristol. In 2009, he perfected the technique of poaching a cream on a potter's wheel. This idea - now universally recognized - was born in 2004 from the desire to scratch a pancake by making it turn like a "Tourbillon".
MOF since 2011, director of sweet creation at the Brach hotel, Yann Brys got his start at Fauchon and Dalloyau, at Concorde Lafayette and at Bristol. In 2009, he perfected the technique of poaching a cream on a potter's wheel. This idea - now universally recognized - was born in 2004 from the desire to scratch a pancake by rotating it like a "Tourbillon".