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Dominique Crenn has been chosen by the Bocuse d’Or as the Honorary President of the Bocuse d’Or Final. Interview with the chef of the Atelier Crenn in San Francisco.

A few days from the opening of the largest international trade fair dedicated to catering and hospitality, Luc Dubanchet, director of Sirha Lyon, is looking forward to welcome the world of food servic...

Aurélie Collomb-Clerc is the pastry chef at ‘Flocons de Sel’ in Megève alongside Emmanuel Renaut. After leaving Sciences Po she chose the path of sweet creations to become one of the most rewarded pas...

Sophie de Bernardi was able to express her pastry sensibility at Taillevent, Le 39V, the Café de la Paix at the Intercontinental in Paris. Paying great attention to her profession which is quickly evo...

MOF, World Pastry Champion, Angelo Musa is naturally an expert eye for the final. Exchanges around the challenges of pastry during Sirha Lyon 2023.

Fruits, the Meurice, baguettes and chocolate, Cédric Grolet comments on his trade through 7 questions. A chat with the President of Honour of the Sirha Pastry Word Cup.

The Bocuse d'or winner will become the President du Jury.

Mara Izquierdo is part of the Arhuaco community established in the Sierra Nevada de Santa Marta. Together with the Bocuse d’Or team of Colombia, she fights to restore the reputation of the coca leaf t...