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gourmetpresse.at: Palais Coburg: Neuordnung Gourmet-Aktivitäten =
Tuesday, September 29th, 2009Wien (OTS) – Mit dem Ausscheiden von Herrn Christian Petz Ende 2008 endet auch der ausschließliche Abendbetrieb des Gourmet Restaurants. Die ständige Bedrohung durch den Mieter Suppan (zuletzt mit RA-Schreiben vom 01.12.2008), eine Küchenwand … bisheriger Sous Chef Michael Feierabend, bisheriger Chef de Partie Thomas Scheiblhofer, bisheriger Chef Patissier Melanie Klais, bisherige Restaurantleiterin Martin Kern, bisher Sommelier Andreas Meixner, bisheriger Chef de Rang …
Kaemmerle, Philippe
Thursday, July 9th, 2009Philippe KaemmerleArt Institute of New YorkNew York City NYFrench Culinary InstituteNew York Cityhttp://www.artinstitutes.edu Alsace, located on the French and German border, is known for dishes that draw elements from both cuisines. Philippe Kaemmerle’s career began at that intersection of culinary cultures, and he went on to create pastries for some of New York’s best restaurants [...]
Demory, Pascal
Thursday, July 9th, 2009Pascal Demorytaped atHotel SofitelMinneapolis MN Born in the city of Cambrai in the northern part of France, Pascal Demory studied at l’Institut Provincial des Industries et Tourisme, Belgium. There he studied fine pastries, chocolates, candies, delicate sugar decorations, and ice creams, the specialties of the Institute. For many years he was sole proprietor of two [...]
Auboine, Jean-Marie
Thursday, July 9th, 2009Jean-Marie AuboineInter-Continental Presidente Mexico CityMexico City, Mexicotaped at La Pyramide, Vienne, Francehttp://www.ichotelsgroup.com/h/d/ic/1/en/hotel/mexha?_requestid=497324 Jean-Marie Auboine, a native of France, says he was always curious about how different dishes were made. Now he knows very well. Auboine is at the top of his game in the pastry kitchen at La Pyramide. Auboine began his studies at the [...]
Fillat, David
Tuesday, June 30th, 2009as taped at Restaurant Georges Blanc Vonnas, France Chef patissier David Fillat received his CAP at CECOF Amberien-en-Bugey, and his pastry certificate at Bourge-en-Bresse. He apprenticed at the Feyeux bakery, then became pastry chef at the Varey bakery and at l´Auberge Bressane. Fillat became second pastry chef at Restaurant Georges Blanc in 1992, moving up [...]
Las cositas de Meri: Krapfen o Berlinesas
Thursday, January 26th, 2012Si deseas ver la receta en la fuente original y muchas más, visita mi blog : http://lascositasdemeri.blogspot.com/. Es una receta de Helmut Lengauer, chef patissier del Hotel Sacher de Vienna, ligeramente modificada. Ingredientes …
Profumo di Lievito: Krapfen
Thursday, January 26th, 2012E’ una ricetta di Helmut Lengauer, chef patissier dell’hotel Sacher di Vienna, leggermente modificata. Ingredienti: 600gr farina forte. 200gr latte intero. 120gr uova intere. 90gr zucchero. 80gr burro, di cui metà fuso e metà appena …
campeonato de francia de dessert a l'assiete
Thursday, January 26th, 2012… en especial en francia y mejor todavia acompanados de nuestro chef patissier david fillat , quien tiene una trayectoria muy interesante especialmente cuando fue el chef patissier de george blanc ( 3 estrellas michellin) durante …
Masses Dolces: Kafren (Adriano)
Thursday, January 26th, 2012Es una receta de Helmut Lengauer, chef patissier del Hotel Sacher de Vienna, ligeramente modificada. INGREDIENTES 600 grs. de harina de fuerza 200 grs. de leche entera 120grs. de huevos enteros 90grs. de azúcar …
Krapfen o Berlinesas
Thursday, January 26th, 2012Si deseas ver la receta en la fuente original y muchas más, visita mi blog : http://lascositasdemeri.blogspot.com/. Es una receta de Helmut Lengauer, chef patissier del Hotel Sacher de Vienna, ligeramente modificada. Ingredientes …
