Ingredients (serves 4) : – 1 tin of pears in syrup – 12 boudoirs – 2 eggs – 250g mascarpone – 2 tablespoons milk – 3 vanilla beans – 60g…
Passionate about pastry from an early age, Christophe Adam has trained with the most renowned pastry chefs, from Quimper to Paris, from London to Lausanne. In 2012, he opened a…
From December 21 to January 8, the Champ de Mars will be alive with Christmas carols and lights. Around a 300m² skating rink and a fun trail to introduce the…
Ingredients (serves 4) : – 2 lobsters, approx. 800g – 2 mangoes – 30cl fish stock – 210g butter – 1 tablespoon honey, 1 tablespoon white rum – vanilla, star…
At the heart of the Franco-Chinese economic relationship, the Comité France-Chine organized its first Soirée Pourpre at the Théâtre du Trianon on December 12, 2017. Bringing together French and Chinese…
At the beginning of the last century, in the heart of the new Opéra business district, a magnificent Haussmann building was erected to house the headquarters of Banque Suisse et…
Hugues Pouget, creative chef of the Hugo & Victor patisserie, shakes up the codes of traditional patisserie with his creations. Nature, the seasons… and some wonderful encounters are the source…
In 2017, Eurovia, a Vinci Group subsidiary, became a partner of the 2017/2020 class of students at the prestigious Ecole Spéciale des Travaux Publics (ESTP). To launch this partnership and…
Cuisine, gastronomy, the latest culinary trends and a host of regional producers will be on show at the 21st edition of the Saveurs des Plaisirs Gourmands trade show, from December…
To warm up autumnal receptions, Trait’Tendance has created an original range of creative, gourmet broths. A meeting point between the great tradition of French cuisine and the finesse of Japanese…
