Chritmas Afternoon Tea

For those pictures I worked with John Carey.
Happy Halloween.

Choux paste

Here is some of new ideas to create nice "petits gateaux" based on choux paste.

Chelsea flower show Afternoon Tea

Today I'm thrilled to show you what my team served during 3 weeks for a special afternoon tea dedicated to the Chelsea flower show in London. (100 pax/day)
My team is lead by my Sous-Chef Julien Goulet, who had worked with Sebastien Bouillet and Richard Seve, two notorious members of Relais Dessert International.
We worked on duo flavour such poppy/strawberry, jasmin/peach/pistachio, blackcurrent/violet...

Kirk Whittle, the Scottish

For my first post I would like to let you know about one of the greatest restaurant pastry chef in Paris.
I said, Kirk Whittle!
I definitly love his work, style and taste.
Been six years with Hélène Darroze, we met just over two years ago.
He addes a strong positive influence on me by the way he sees the plated dessert.
Let's enjoy some of his last works.
JB