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.