🇫🇷Focus sur la Madeleine tout Vanille de @steve_thiery
Dans cet hommage à la vanille, le beurre vanillé, soigneusement infusé, se marie à un appareil à madeleine doux et moelleux, créant une expérience gustative inoubliable.
La ganache à la vanille du Mexique NOROHY et au chocolat blanc Ivoire apporte richesse et gourmandise.
Enfin, pour une finition parfaite et délicate : un glaçage aux deux vanilles, saupoudré à la poudre de vanille NOROHY.
Trouvez la recette complète dans le livret Norohy Gallery, lien en bio !✨
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🇬🇧Focus on the All-Vanilla Madeleine by @steve_thiery
In this tribute to vanilla, the carefully infused vanilla butter blends with a soft and tender madeleine batter, creating an unforgettable taste experience.
The ganache made with NOROHY Mexican vanilla and Ivoire white chocolate adds richness and indulgence.
Finally, for a perfect and delicate finish: a glaze with two vanillas, sprinkled with NOROHY vanilla powder.
Find the full recipe in the Norohy Gallery booklet, link in bio! ✨
🇫🇷NOROHY GALLERY x Steve Thiery
@steve_thiery , Chef Pâtissier Executif au Jumeirah Marsa Al Arab à Dubaï, était captivé dès son enfance par les vitrines et goûts de sa pâtisserie de quartier.
Cette première école du goût a forgé sa curiosté et l’a conduit à une carrière internationale.
De sa formation à Nancy, à une expérience en Polynésie Française jusqu’aujourd’hui à Dubai, où il est à la tête de l’identité sucrée de 10 restaurants et de la boutique Pierre Hermé.
Il réinvente les classiques avec passion !
Préparez-vous à découvrir sa création ✨
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🇬🇧NOROHY GALLERY x Steve Thiery
@steve_thiery , Executive Pastry Chef at Jumeirah Marsa Al Arab in Dubai, was captivated from a young age by the displays and flavors of his neighborhood pastry shop. This first school of taste shaped his curiosity and led him to an international career.
From his training in Nancy, to an experience in French Polynesia, and now in Dubai, where he leads the sweet identity of 10 restaurants and the Pierre Hermé boutique.
He passionately reinvents the classics!
Get ready to discover his creation ✨
Join Steve Thiery on his delightful journey! 🍫✨
From a childhood passion for chocolate to an 8-year culinary voyage with the iconic Chef Pierre Hermé, Steve has carved his way to becoming the Executive Pastry Chef at Jumeirah Marsa Al Arab hotel in Dubai.
His chocolate of choice? The exquisite Single Origin Manjari 64%. Are you ready to savor his story?
انضموا إلى ستيف تييري في رحلته الرائعة! 🍫✨
من شغفه بالشكولاتة منذ الطفولة إلى رحلة طهي استمرت 8 سنوات مع الشيف الشهير بيير هيرمي، شق ستيف طريقه ليصبح شيف الحلويات التنفيذي في فندق جميرا مرسى العرب في دبي.
اختياره من الشكولاتة؟ الشكولاتة الفاخرة ذات الأصل الواحد مانجاري 64%. هل أنتم مستعدون لتذوق قصته؟ #valrhonachocolate #valrhonaimea #cerclev
✨ Pastry Dictionary Series ✨
📖 ‘S’ for Shortbread ☕
Chef Steve Thiery @steve_thiery presents a rich and delicate Coffee Shortbread filled with hazelnut coffee praline, highlighting a melting texture and deep roasted aromas.
🇫🇷 To make the base of the desert, a Sablé Breton, the chef relies on Candia Professional Signature Gourmet Butter’s authentic and rich dairy taste.
⭐The almond cream topping is crafted with Candia Professional Signature Whipping Cream 35%, ensuring the fresh flavor of a premium French dairy cream that elevates the almond notes.
Macaron pistache & vanille.
Une coque délicate aux amandes, une ganache montée vanille à la texture soyeuse, sublimée par quelques éclats de pistache torréfiée.
Pour cette création, j’ai choisi la crème Candia Professional 40% pour sa richesse, sa stabilité et son élégance en bouche. ✨
L’équilibre entre légèreté, précision et gourmandise.
#CandiaProfessional #FrenchCream #HautePatisserie #Macaron #Vanilla Pistachio PastryChef FrenchPastry
We are honored to welcome Chef Steve Thiery @steve_thiery as our new ambassador. 🌍✨
Born in Lorraine and trained in Nancy under the renowned Jean-François Adam, he has always been guided by two passions: pastry and travel.
From French Polynesia to Dubai, Steve has built an international career, holding senior roles with iconic maisons such as Ladurée and Pierre Hermé, where he crafted signature dessert identities aligned with luxury brand positioning.
Today, he serves as Executive Pastry Chef at Marsa Al Arab in Dubai, overseeing his pastry vision across multiple dining concepts within one of the city’s most prestigious destinations.
🇫🇷 Steve chooses Candia Professional for the high quality of our products. Sourced from human-scale farms committed to responsible production, they deliver remarkable consistency and technical performance.
We are proud to welcome Chef Steve Thiery to our Candia Professional Ambassador Pool. 👨🍳🌟
🇫🇷NOROHY GALLERY x Steve Thiery
Les madeleines aux vanilles NOROHY de @steve_thiery sont un voyage sensoriel inspiré par ses aventures, l’architecture et la nature. Le parfum de la vanille de Tahiti, chère à son cœur, évoque pour le chef la fleur de tiaré, la lumière et la
nature luxiriante.
Steve crée avec audace, en allant à l’essentiel, offrant un plaisir sans excès, où la technique sublime la pureté des ingrédients.
Découvrez la recette complète dans le livret Norohy Gallery, lien en bio !
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🇬🇧NOROHY GALLERY x Steve Thiery
Steve Thiery’s NOROHY vanilla madeleines are a sensory journey inspired by his adventures, architecture, and nature.
The scent of Tahitian vanilla, dear to his heart, evokes for the chef the tiare flower, light, and lush nature.
Steve creates boldly, focusing on the essentials, offering pleasure without excess, where technique enhances the purity of the ingredients.
Discover the full recipe in the Norohy Gallery booklet, link in bio!
Experience pure indulgence with an exclusive creation by Chef Steve Thiery.
From La Mamounia in Marrakech to Riyadh and Dubai – For over 8 years Steve has shaped his unique vision, blending boutique and hotel experiences at Pierre Hermé. Today, he is the Executive Pastry Chef at Jumeirah Marsa Al Arab, overseeing the sweet identity of the hotel and Pierre Hermé’s first Dubai boutique.
Crafted with Gianduja hazelnut & Elle&Vire milk, a crispy filo cocoa base and delicate decorations, this creation delivers rich, nutty, and indulgent flavors in every bite. 🍫
Inspired by architecture, nature and travel, Steve transforms every detail into an intuitive, unforgettable pastry experience.
استمتعوا بالتلذذ المطلق مع إبداع حصري من الشيف ستيف تييري.
من لا مامونيا في مراكش إلى الرياض ودبي – شكّل ستيف رؤيته الفريدة، جامعًا بين خبرات البوتيك والفنادق، حيث يعمل في بيير هيرمي لأكثر من 8 سنوات. اليوم، يشغل منصب الشيف التنفيذي للحلويات في فندق جميرا مرسى العرب، مشرفًا على الهوية الحلوة للفندق وأول بوتيك لبيير هيرمي في دبي.
تم تحضيره باستخدام كريمة جاندوجا بالبندق، وقاعدة كاكاو من الفيلو المقرمشة، وزخارف دقيقة، لتقديم نكهات غنية، بندقية وفاخرة في كل قضمة. 🍫
مستوحى من الهندسة المعمارية والطبيعة والسفر، يحوّل ستيف كل تفصيل إلى تجربة حلويات بديهية ولا تُنسى. #valrhonachocolate #valrhonaimea #gianduja
Happy !! Birth'day !! To You !!
My dear !! Executive !! Chef's !!
God , bless , You , Chef's !!
i wish , always , your , long , Life , Chef's !!
God , bless , you ,, my dear ,, Chef's !! !!
