Chestnuts: taste and tradition

Autumn 2005

EDITORIAL: chestnuts, taste and tradition.
EVENT: chestnut puree with an island taste, chestnut memory, vanilla travels.
RECIPE BOOKLET: prestige blackberry and chestnut log, chestnut cheesecake, exotic chestnut, chestnut and roast apricot glasses, and more gourmet chestnut ideas.
INSPIRATION: gourmet purees, what’s new?
ZOOM: Les Vergers Boiron quality standards.
READ ALL ABOUT IT: the new book by Stéphane Glacier - "Holiday desserts, behind the scenes".
THE CHEF’S ANSWERS TO YOUR QUESTIONS: stabilisers for ice-creams and sorbets - Why, how?

Gourmet classics: A winning comeback

Spring 2006

EDITORIAL: know your gourmet classics.
EVENT: new Coulis for eternal recipes, Dessert masterpiece: competition winners, chef's masterpiece: recipe by Edouard Gérardin.
RECIPE BOOK: variations on classic desserts, recipes by Ollivier Christien (Mille-feuille - Cheesecake - Profruiterolles - Glasses).
INSPIRATION: journey to the heart of sweet and sour
ZOOM: the unique art of blending.
TREND: chestnuts in all seasons.
INTERVIEW: les Vergers Boiron are in the race with Jimmy Schmidt.
THE CHEF’S ANSWERS TO YOUR QUESTIONS: deep freezing and pastry - the rules.