It was a confectionary feast fit for a king.
The lauded French chef has partnered with sake director Hiroshi Sakurai for the recently-opened spot in the 8th arrondissement.
At The Clocktower, Jason Atherton’s first foray into America’s dining scene in Manhattan’s Flatiron District, the end of the meal is truly sweet. And it’s all thanks to Brian Yurko, the executive pastry chef.
Executive pastry chef for L'Atelier de Joël Robuchon New York walks us through his Le Papillon Chocolat Azélia dessert.
The dessert menus at Paul Kahan’s Publican collection are getting revamped after Dana Cree’s departure.
Make the sweet treat in the comfort of your home.
In an exclusive interview in Asia, one of the most talked-about pâtissiers, Cédric Grolet, discusses what lies behind his visually-stunning confections.
The pastry chef at the two-Michelin-starred restaurant in New York City successfully fulfilled her dream.
“Pastry, wow. It’s an entire world to me,” says Ghaya Oliveira, executive pastry chef of Daniel Boulud’s flagship restaurant in Manhattan’s Upper East ...
What’s the secret behind pastry pro Pierre Hermé’s sensational sweet treats? Simple: salt.