Stéphane Glacier has accumulated the titles of Best Craftsman in France (Meilleur Ouvrier de France – MOF) Pastry 2000 and World Champion 2006. Fabrice Capezzone, artisan pastry chef and baker, passionate about the product and
It is with this desire to delight its customers with the FOODLINE self-service that the Grand Hotel Casino Dieppe addresses the complete renovation of its space dedicated to breakfast.
In catering, temperature management is particularly important. Discover our Satellite product range for professionals.
Brunch, contraction between breakfast and lunch, popular concept in Anglo-Saxon countries, this meal that can be both sweet and salty becomes a must in the weekend in France. How to adapt the concept so that
Dimitri Fayard has an impressive record. Having settled in Chicago for the past fifteen years, he learned his trade from the top pastry chefs before becoming in turn an international reference. A disconcerting simplicity behind
Fresh, tasty and healthy, the detox juices made with a professional juicer, presented in a juice fountain, by the glass, or still to be carried in a PET bottle are the stars of the summer!
the Elite pro non-stick frying pan has a thick aluminum body for perfect
the Elite pro non-stick frying pan has a thick aluminum body for perfect heat distribution.
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