Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin
Travel cake recipe with chocolate, orange and praline by Chef Dimitri Fayard.
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 an immense perfectionism.
Meg Galus could have become an actress but finally, it’s in the kitchen where her hyperactivity gives free rein to her talent. As the head of the pastry and sweet range at the all-new Somerset and trendy Boka in Chicago, this reserved young chef works behind the scenes to create original and gourmet pastries.
Banana and gianduja Tartelet by Chef Meg Galus, Boka group.
By his own admission, Nicolas Haelewyn fell into the caramel pot when he was small. A childhood in Normandy and grandparents who bred dairy cows has definitively sealed his fate: after a decade traveling the planet for Ladurée, the pastry chef opened his shop “Karamel Paris” last year. Meet the “Karaboss” is his Yvelines lab.
Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
Duck liver parfait with elder flower gelée, spiced pumpkin seed and flowers recipe by chef Johnny Besch, BLVD, Chicago.
