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EDITORIAL
Cuisine and patisserie are careers rich in creativity and exchange. As the world’s leading ambassador for Normandy dairy know-how, Elle & Vire Professionnel® offers chefs a range of products boasting the perfect alliance between taste and technicity. As we announced at the beginning of the year, 2014 is shaping up to be full of surprises! You may have already heard about our latest creation: Sublime, Cream with Mascarpone - a rich, unctuous cream that is perfect for recipes involving Chantilly cream and mousses, as well as for hand decorating with a piping bag. Discover our new 2-litre formats, which are easier to use and more economical. Another innovation: the Maison de la Crème is opening its doors on the outskirts of Paris. You will find there all you need to know about Elle & Vire Professionnel® products and how best to use them in cooking and baking. In this issue, you will meet Cyrille Soenen, Executive Chef at Ciçou, and at Impressions at Maxims Tower, part of the Resorts World Manila complex in the Philippines. Pastry Chef Nicolas Boussin, Best Pastry Craftsman of France, will teach you the secrets of how to make a perfect choux paste. Finally, you will read about Graham Hornigold, Executive Pastry Chef at Hakkasan Group in London. Not to mention all the latest news and trends for the sector, of course. Enjoy your read, The chefs - Elle & Vire Professionnel®
ELLE & VIRE® CREAM KNOW-HOW Passion and commitment are the cornerstones of Elle & Vire® dairy cream expertise. Our dairy cream specialists take the greatest care to ensure a constant milk quality.
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LUDOVIC CHESNAY CONTENTS
CHRISTIAN GUILLUT
MAKING A CHOUX PASTRY Elle & Vire® presents its chef’s techniques for making a choux pastry.
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TRENDS P.03 AROUND THE WORLD 03 — GINGER, A PRODUCT OF EXCEPTION 06 TALENTS P.07 GRAHAM HORNIGOLD 07 — CYRILLE SOENEN 12 KNOW-HOW P.14 MEETING WITH MICHEL BAUDRY, HEAD OF UHT CREAM 14 — CHOUX BY NICOLAS BOUSSIN 18 — ELLE & VIRE® NEW PRODUCTS 20 — CULINARY INNOVATION 22 — ELLE & VIRE® RECIPES 23 —
Elvir International - 79, rue Joseph Bertrand - 78220 Viroflay - France - RCS Coutances B 389 297 664 – Tel: 33 1 39 24 98 50 — Fax 33 1 30 24 25 70 - Contact : contactthechefs@elvir.fr – Design and production: M&C Saatchi Little Stories – Publishing Management: Armelle Bertrand / Editorial Board: Marie Veyrat, Myriam Graeff / Editors: Naéma Guennad, Anne Recoules, Léo Bourdin, La Machine à Ecrire - Contributors: Institut Paul Bocuse, CLE-PS, GL-Even, Charlotte Pedersen, Graham Hornigold, Cyrille Soenen, Michel Baudry, Nicolas Boussin, Christian Guillut, Ludovic Chesnay, Au fil des couleurs - Illustration: Aline Bureau - Photo credits: Matthieu Raffard, Martin Bruno, Marc Hallet (Studio B), Evelyn Pritt, Conrad Maldives Rangali Island, 8 1/2 Otto e Mezzo Bombana, Jean-François Mallet, Le Fotographe, Beyond Croissant.
SUBLIME, CREAM WITH MASCARPONE Julien Alvarez, one of the world’s leading pastry chefs, presents this new cream with its rich, unctuous flavour and excellent hold.
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