Three cities to welcome French Chef David Pierre for public demonstrations in Taiwan

From the 7th to the 11th of November, the Chef David Pierre visited Taiwanese cities, Taipei, Taichung and Kaohsiung, to present three key Isigny Sainte-Mere products: the 500g Unsalted Butter Roll, the U.H.T Whipping Cream and finally the Fromage Blanc.
In total, around 300 Pastry Chefs and Professionals attended the demonstrations, thus discovering five recipes described steps-by-steps by David Pierre who underlined the strengths and advantages of each products and shared his knowledge of the Isigny Sainte-Mere brand.

A focus was specially made on the Fromage Blanc used by David Pierre in four out of the five recipes due to its high potential in pastry applications. Indeed, the Fromage Blanc is a multi-purpose dairy products that can be used in both pastry and cooking applications and which is, for this reason as well as for its delicate and smooth texture, arousing enthusiasm among Asian Pastry Professionals. Being a “light” dairy product (8% fat by total weight), the Fromage Blanc is an interesting alternative to fresh cream or mascarpone to prepare desserts such as Cheese Cake.

For this occasion, David Pierre created a Fromage Blanc Tart, a Chestnut Cheese Cake, Madeleines, a Pineapple Fromage Cake and Florentins, which have all known a great success.

French Chef David Pierre conducted private and personalized trainings with Isigny Sainte-Mere and Michel Cluizel products in Hong Kong and Macao

Both Isigny Sainte-Mere and Michel Cluizel brands had pride of place during several trainings conducted by Chef David Pierre on the 18th, 19th and 20th of October 2016, in Hong Kong and Macao, two leading business & leisure destinations featuring fine dining experiences.
David Pierre, who currently lives in Seoul, revisited classic recipes such as Madeleines, Macarons, Entremets, Croissants, Fromage-Blanc Mousse, Brioche, Chocolate Tart…bringing his savoir-faire and sharing his own pastry techniques. To do so, the Chef promoted a wide range of Michel Cluizel Couverture Chocolates (Mangaro, Kayambé 72%, Elianza 55%, Z-Karamel, Elianza Ivoire) as well as Praliné Paste (Saveurs and Nib praliné, Gianduja), Fillings (Gruétine, Souflettine, Cocoa Nibs, Cocoa Paste and Cocoa Powder) and Decors. As for dairies, the Chef used Isigny Sainte-Mere high-quality AOP butter (Appélation d’Origne Protégée, Protected Designation of Origin), the U.H.T Whipping Cream and the Fromage Blanc.

World Pastry Champion* to promote Isigny Sainte-Mere and Michel Cluizel in Shanghai and Beijing

From the 5th to the 9th of September 2016, Alexis Bouillet, Head Pastry Chef at Stay Taipei, performed two product demonstrations in Beijing and Shanghai in front of approximately 120 pastry professionals, notably at the prestigious Beijing W-Hotel.

Co-organised with Goodwell China, the event was the occasion to promote our two core brands, Michel Cluizel and Isigny Sainte-Mere to Pastry Chefs and Professionals and to further nourish their knowledge of dairy and chocolate products which present great interest in Mainland China: Isigny Lactic and Slow Maturation ideal for pastries (1kg sheet and 250g butter roll), U.H.T Whipping Cream, Fromage Blanc as well as Michel Cluizel Single Plantation and High cocoa content Couverture Chocolates, Cups, Shells and Fillings.

Recipes were as diverse as Entremets cakes, chocolate bonbons, platted desserts and puff pastries (croissant & pithivier) specifically developed by the Chef. The two demonstrations were both followed by tasting sessions with the view to offering a comprehensive product experience!

*Worldskills International Pastry Competition, London, 2011