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Pastry chef

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THE PASTRY CHEF: A PROFESSION OF PRECISION AND PASSION

Being a pastry chef means combining technical rigor with artistic flair. Every day, they transform simple ingredients—eggs, flour, sugar—into edible works of art. Behind every dessert, every éclair, and every tart lies a mastery of textures, temperatures, and flavors. The pastry chef is a creator of emotions, capable of arousing a desire for sweet treats at first glance.
In a world where excellence reigns supreme, pastry chefs compete to outdo each other in creativity. This is where Rémy Cointreau Gastronomie’s culinary flavors come into their own: Jean-Michel Perruchon, Meilleur Ouvrier de France, has created an éclair inspired by the Margarita Cointreau cocktail, while Alexis and Manuel Bouillet offer a warm chocolate tartlet with cocoa nib ice cream, a duo enhanced by St-Rémy brandy.
Another illustration of creativity: Caketails, combining finger food and cocktails for an original and refined tasting experience. Like the Dim Sums revisited by Otto Tay, World Pastry Champion, in multiple sweet variations such as chocolate Dim Sum or pandan Dim Sum.