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!
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.
The season of weddings, baptisms, communions is in full swing and you, are you ready?
The opportunity for the group MATFER BOURGEAT to recall the sure values to succeed the festivities. The spectacular arrival of a sublime French Wedding-Cake, the classic chic of a Croquembouches Montée …
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.