Best Magazine Of Haute Pâtissere

pierre-marcolini-printemps-haussmann

December 29, 2016
Author:
Ana Rodríguez
TAGS #

Pierre Marcolini in Printemps Haussmann

Related pastry chef articles

David Gil and Ingrid Serra
David Gil and Ingrid Serra: “Any pastry creation can be transferred to a chocolate bar, as we demonstrate in XOK”
Julius Persoone
Julius Persoone: “A praliné can only be considered a success when it inspires emotion”
Paul Yochum
Paul Yochum: “Donuts are time consuming. They are a true labor of love”