LEMON CAKE 🍋 @institutlyfeexecutiveeducation travel cake range is getting bigger !😝
Without any doubt my favourite snack of all time at any time of the day! Just wanted to make it slightly more delightful with some lemon and timut marmalade, a cream cheese frosting, coat in a yellow Velvet obviously looking like lemon peels.
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#lemon #cake #lemondrizzle #gateauxdevoyage #poppyseed #marmalade #citron #jaune #creamcheese #frosting #velvet #pastry #pastrychef #foodporn #snack #sweet
🍯HAPPY CULTURE 🐝
It’s exactly for this kind of experiences then I decided to go on the road.
When Amine the beekeeper told me to remove my protection of course I was a bit scared and anxious.
Then he said “IF YOU ARE KIND WITH THE BEES, THE BEES WILL BE KINDS WITH YOU”.
I guess we did well, anyone of us got stung, not even once!
Not bad if you consider we were surround by hundreds thousands of them.
There is so much to learn about those littles things and I will keep amazing memories of this first meeting.
THANK YOU SO MUCH
🐝 @mielleriedamine
📸 @nathanpyr
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#bee #honey #mountains
#cake #pastrylove #foodporn #patisserie #desserts #foody #intagood #skill #roadtrip #producers #turntables #foodporn #patisserie #desserts #pipping #finesse #foody #intagood #skill #turntables #yummy #goodtime #goodfun #chefsgossips #foudepatisserie #foudecuisine #cheftalk.al #chefstalk #foodiecenter #simplisticfood #patisserie #workworkwork #pastrylove #gourmetzfood #delight #simplistic_food
FORÊT NOIRE🍒🍃
Another example of products developed for the « Patisserie & Horizon » program of @formationcontinueipb at @institutpaulbocuse .
After learning the Great classics, we are working on the design of modern products using the same taste profiles like this Black Forest 2.0.
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#cakes #blackforest #cherry #chocolate #sweet #foodporn #summer
#pastrychef #pastrylife #pastries #patisserie #patisseriedanslemonde #patissier #frenchpastry #birthdaycake
BASQUE CHOCOLAT 🍫 🥃
Looking like the Basque cake you can found at @thomasdura.patisserie . I chose, for my training session, to explore flavors that reflect the Southwest of France.
That’s how this chocolate, prune, and Armagnac Basque cake came thought. It stays true to the spirit of the classic, with a rich, buttery shortcrust on the outside and a flavourful, creamy, fruity filling inside.
A tribute to tradition, with a personal touch.
BASQUE CHOCOLAT 🍫 🥃
Looking like the Basque cake you can found at @thomasdura.patisserie . I chose, for my training session, to explore flavors that reflect the Southwest of France.
That’s how this chocolate, prune, and Armagnac Basque cake came thought. It stays true to the spirit of the classic, with a rich, buttery shortcrust on the outside and a flavourful, creamy, fruity filling inside.
A tribute to tradition, with a personal touch.
BASQUE CHOCOLAT 🍫 🥃
Looking like the Basque cake you can found at @thomasdura.patisserie . I chose, for my training session, to explore flavors that reflect the Southwest of France.
That’s how this chocolate, prune, and Armagnac Basque cake came thought. It stays true to the spirit of the classic, with a rich, buttery shortcrust on the outside and a flavourful, creamy, fruity filling inside.
A tribute to tradition, with a personal twist.
POMMES EN 3 service 🍏 🍎
A dessert built around memory
First, a Granny Smith pavlova, marinated in Sauternes with honey, nutmeg, and dill. Served with a light emulsion of buttermilk and swirls of meringue.
Then comes tarte Tatin, resting ontoasted and puffed buckwheat, finished with a crisp gavotte.
Finally, a tribute to childhood: an apple pie inspired by the one my mother used to make, with Canada apples, gently flavored with brown sugar and cinnamon. I love to serve it with a deeply aromatic vanilla ice cream, generously topped with a cider-vinegar caramel and soured cream
A glass of ice cider, which I believe is the perfect pairing for apples in all their forms.
POMMES EN 3 SERVICE 🍏 🍎
The Granny Smith pavlova, marinated in Sauternes with honey, nutmeg, and dill. Served with a light emulsion of buttermilk and swirls of meringue.
Then comes tarte Tatin, resting ontoasted and puffed buckwheat, finished with a crisp gavotte.
Finally, a tribute to childhood: an apple pie inspired by the one my mother used to make, with Canada apples, gently flavored with brown sugar and cinnamon. I love to serve it with a deeply aromatic vanilla ice cream, generously topped with a cider-vinegar caramel and soured cream
A glass of ice cider, which I believe is the perfect pairing for apples in all their forms.
POMMES EN 3 SERVICE 🍏 🍎
The Granny Smith pavlova, marinated in Sauternes with honey, nutmeg, and dill. Served with a light emulsion of buttermilk and swirls of meringue.
Then comes tarte Tatin, resting ontoasted and puffed buckwheat, finished with a crisp gavotte.
Finally, a tribute to childhood: an apple pie inspired by the one my mother used to make, with Canada apples, gently flavored with brown sugar and cinnamon. I love to serve it with a deeply aromatic vanilla ice cream, generously topped with a cider-vinegar caramel and soured cream
A glass of ice cider, which I believe is the perfect pairing for apples in all their forms.
LUGDUNUM🦁📍
For Christmas this year we were very happy to present this range highlighting Lyon’s heritage.
A project that truly reflects the strength of teamwork and the collective commitment driving us since the very beginning of this journey.
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#lyon #pastry #architecture #praline #legacy
DREAM TEAM 💥
These photos were taken on the opening day of our second store in Écully.
Honestly, we didn’t expect such an incredible welcome.
A huge thank you to all our loyal customers
Thanks to you, our teams are able to express themselves, give their very best, and keep growing day after day.
You make this journey truly exciting 🫶
TARTE A LA PRALINE 👑
Then came the @mondialdelapraline
A key moment for us, as we were awarded the Best Tart Prize.
This tart has always been one of our signature creations at @thomasdura.patisserie
We use a specific process that allows us to control sweetness, highlighting the true almond flavor, while preserving the strong identity of this iconic Lyon specialty.
A tribute to our local heritage, felt like an obvious choice with the st-Jean cathedral stained glass inspiration.
Today, we simply can’t imagine our shops without this tart.
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#mondialdelapraline #tartelapraline
#patisserielyonnaise #lyon #almond
