A Meilleur Ouvrier de France with an international reputation
Jean-Michel Perruchon is known for his simple, uncluttered, gourmet style, revisiting French pastry classics with a modern twist.
Head of Bellouet Conseil in Paris since 2006, the school he co-founded in 1989 with G.J. Bellouet, Jean-Michel Perruchon is also the author of numerous pastry books and shares his expertise through courses and training in France and around the world.
Last June, for example, he led a demonstration in China at our importer SINODIS.
4 days of demonstrations around the RÉMY COINTREAU GASTRONOMIE brands
From June 24 to 28, 2024, our importer SINODIS organized in Shanghai, in partnership with RÉMY COINTREAU GASTRONOMIE, several demonstrations with Jean-Michel Perruchon: a public presentation, a VIP class and a live event. 3 events around the preparation of 7 new recipes with Cointreau, St-Rémy brandy, Iles du vent rum or Amaretto:
- Baba revisited with Iles du Vent rum
- Red fruit and Amaretto charlotte
- Mango passion and Cointreau milky sweetness
- Paris-Brest revisited with St-Rémy brandy
- Old-fashioned brownie with Iles du Vent rum
- Entremets with orange, hazelnut and Cointreau
- Green apple and Père Magloire calvados entremets
Exotic fruit and chocolate entremets
Composed of a passion fruit, mango and Cointreau confit, a milky chocolate, passion fruit and Cointreau mousse, a hazelnut dacquoise, all on a reconstituted crumble disk, this new entremets entitled « Milky sweetness », knows how to play with textures and flavors, while communicating a softness in the mouth that should delight gourmets!
Perhaps an inspiration for the upcoming Easter festivities… Complete the decoration with a few chocolate eggs in assorted colors.
