Live demos from top chefs!
Delicious creations and techniques, shared with you
From 28 October to 1 November, you can watch top pastry chefs, young talents and famous chocolatiers perform amazing demonstrations, live at the Pastry Show.
You can admire and taste original creations from these gourmet masters at an incredible culinary show, co-hosted by our loyal mistress of ceremonies, Mercotte, France’s most popular food blogger.
Appearing at the Pastry Show this year
Retrouvez le programme du Pastry Show
Mercotte “Les délices de Mercotte – Extraits de son grimoire” M6 Éditions
10:30 am to 11:30 am
11:30 am to 12:30 pm
12:30 pm to 1:30 pm
1:30 pm to 2:30 pm
2:30 pm to 3:30 pm
3:30 pm to 4:30 pm
4:30 pm to 5:30 pm
Registration on site 30 minutes before the start of the workshop
10:30 am to 11:15 am: Unicorn and Horse Lollipops
11:30 am to 12:15 pm: Animal and Dinosaur Lollipops
12:30 pm to 1:15 pm: Granola & ganache dessert
2:30 pm to 3:15 pm: Cinderella lollipops and her castle
3:30 pm to 4:15 pm: Granola & ganache dessert
4:30 pm to 5:15 pm: Unicorn and Horse Lollipops
Elio Galileo Cantos Zambrano, Spécialiste auprès du Gouvernement de Manabí et de l’Association de Production Agropecuaria de Pequeños Productores Piedra de Plata
En espagnol traduit en français
Recipe
COCOA CLOUD CAKE / T’AS LA BANANE ANDY !

Pastry Chef
MAISON ROSTANG
Recipe “Pure Belize chocolate, spices and kumquat”
Yuzusake demonstration by Takuya Asai, Pastry Chef
Recipe: Yuzusake Dessert
Jacques Faussat, Chef du restaurant Jacques Faussat

Pastry Chef
R&D Manager
POTEL & CHABOT
Recipe “Balade en Forêt”
Karaoké thème “Chocolat”
Recipe
CHOCOLATE ART GRAFFITI / ON EST FONDU DE CHOCOLAT
Meiji demonstration by Gianluca Franzoni
Registration on site

Pastry Chef
PAVILLON LEDOYEN
Recipe “Guimauve au gros paris assaisonné de chocolat et fleur de sel, touches abricotées, légère meringue à la noisette et glace à l’extraction champignon”
Adrien Petitgenet, Chef pâtissier de Jean-Paul Hévin & James Berthier, Chef Pâtissier de Sucrécacao
Tokyo Chocolate Demonstration by Shigeyuki Oishi, Chocolate Chef
Recipe: Marriage of Chocolate and Japanese Sake
Registration on site
Recipe
CAKES POPS

Pastry Chef
JARDIN PRIVÉ – HÔTEL NOVOTEL PARIS LES HALLES
Recipe “Chocolate / Citrus fruits”
Aurélien Rivoire “Itinéraire d’un Chef Pâtissier” Hachette Pratique
David Bernard, Saké Sommelier et Ambassadeur Yuzushu, et Katsuhisa Yokota, Chef Pâtissier Coco Kyoto

Head Chef & Pastry Chef
LE LAURENT
Recipe “In Black Mullet…”
Recipe
DRACULA DENTURES COOKIE
Aurélien Rivoire, Pavillon Ledoyen*** & Bryan Esposito, Chef Pâtissier de l’Hôtel du Collectionneur
Hervé Ambiehl, Dirigeant de Les chocolats gabonais de Julie

Pastry Chef of the Prime Minister
HOTEL MATIGNON
Recipe “Wakayama”
Recipe
DRACULA DENTURES COOKIE
Recipe
DRACULA DENTURES COOKIE
Mercotte “Les délices de Mercotte – Extraits de son grimoire” M6 Éditions
10:30 am to 11:30 am
11:30 am to 12:30 pm
12:30 pm to 1:30 pm
1:30 pm to 2:30 pm
2:30 pm to 3:30 pm
3:30 pm to 4:30 pm
4:30 pm to 5:30 pm
Registration on site 30 minutes before the start of the workshop
10:30 am to 11:15 am: Unicorn and Horse Lollipops
11:30 am to 12:15 pm: Animal and Dinosaur Lollipops
12:30 pm to 1:15 pm: Granola & ganache dessert
2:30 pm to 3:15 pm: Cinderella lollipops and her castle
3:30 pm to 4:15 pm: Granola & ganache dessert
4:30 pm to 5:15 pm: Unicorn and Horse Lollipops
5:30 pm to 6:15 pm: Chocolate candies
Recipe
COCOA CLOUD CAKE / T’AS LA BANANE ANDY !

Pastry Chef
Recipe “Tarte Chocolat-Café”
Manuel Tejada, PDG de Chuculat et Maria Carolina Angulo, PDG de LÖK
Yuzusake demonstration by Takuya Asai, Pastry Chef
Recipe: Yuzusake Dessert
Recipe
CHOCOLATE ART GRAFFITI / ON EST FONDU DE CHOCOLAT

Pastry Chef
GÂTEAUX D’ÉMOTIONS
Recipe “Chocolat, Kumquat et Pop Corn”
Angelo Musa “Ma Promesse” Éditions de la Martinière
Émilie Franzo, Blogueuse – Plus une miette
&
Clémentine Vaccon, Blogueuse – Clem Foodie
Karaoké thème “Chocolat”
Meiji Demonstration by Yoshi Watada
Recipe: Japanese green tea tasting with Meiji chocolate
Registration on site

Pastry Chef
Recipe “Brioche acidulée, crémeuse et craquante de chocolat”
Chloé Saada de My Cuisine
Recipe
CHOCOLATE SURPRISE
Somos Cacao
Philippe Conticini
“Gâteaux et gourmandises sans sucre” First Editions
“Gâteaux et gourmandises sans gluten et sans lactose” First Editions
“Mes recettes cultes” Editions Gründ
“Conticini en live” First Editions
Hasnaâ Ferreira, Chocolatière et Présidente de Hasnaâ Chocolats Grands Crus
Nathalie Menou et Catherine Lemoine, Fondatrice de KOSAK
& Nicolas Rozier-Chabert, Chocolatier bean to bar PLAQ
Tokyo Chocolate Demonstration by Shigeyuki Oishi, Chocolate Chef
Recipe: Marriage of Chocolate and Japanese Sake
Registration on site
Recipe
CHOCOLATE HALLOWEEN SHORTBREAD

Pastry Chef
LE TAILLEVENT
Recipe “Dame blanche à la vanille de Tahiti, chocolat Madagascar et marjolaine”
Nina Métayer “Les Choux” First Editions
Patrick Thomas, Chocolatier La Palantine & Anne Caron, Meilleure Torrefactrice de France, Maison Caron
Recipe
DRACULA DENTURES COOKIE

Pastry Chef
HOTEL BARRIÈRE THE FOUQUET’S PARIS
Recipe “Tagliatelles au cacao, concassé de noisettes du Piémont”
Les 3 Chocolats demonstration by Sho Kimura
Registration on site
Nicolas Paciello “Le carnet de recettes qui déchire” Robert Laffont Éditions
Domenico Biscardi, Spécialiste en cacao et chocolat, Président du Club Criollo & Morgane Richart Bruant, Fondatrice de Tahiti Origin
Recipe
DRACULA DENTURES COOKIE
Executive Chef and Catering Director
&
CFIC Researcher
LE MANDARIN ORIENTAL PARIS
Dessert in three emotions:
1 – Chocolate air
2 – Translucent ganache
3 – Like a frosted sea urchin
Jos de Best de AgriTerra, Zoi Papalexandratou de Zoto et Traore Ousmane de ECAKOOG
En anglais traduit en français
Recipe
DRACULA DENTURES COOKIE
Pastry Chef
LES PÂTISSIERS
&
Chef
MAISON HENRI CHARPENTIER, ranked 2d at the Pastry World Cup 2018
Recipe “Chocolate mousse baked like a cake, vanilla caramel”
Mercotte “Les délices de Mercotte – Extraits de son grimoire” M6 Éditions
10:30 am to 11:30 am
11:30 am to 12:30 pm
12:30 pm to 1:30 pm
1:30 pm to 2:30 pm
2:30 pm to 3:30 pm
3:30 pm to 4:30 pm
4:30 pm to 5:30 pm
Registration on site 30 minutes before the start of the workshop
10:30 am to 11:15 am: Unicorn and Horse Lollipops
11:30 am to 12:15 pm: Animal and Dinosaur Lollipops
12:30 pm to 1:15 pm: Granola & ganache dessert
2:30 pm to 3:15 pm: Cinderella lollipops and her castle
3:30 pm to 4:15 pm: Granola & ganache dessert
4:30 pm to 5:15 pm: Unicorn and Horse Lollipops
5:30 pm to 6:15 pm: Chocolate candies
Recipe
COCOA CLOUD CAKE / T’AS LA BANANE ANDY !
Andrés Guzmán, Executive Director of Hacienda Victoria
En anglais traduit en français

Chef
LE CHOCOLAT DE H
Recipe “Savour Japan「日本を味わう」”
Yuzusake demonstration by Takuya Asai, Pastry Chef
Recipe: Yuzusake Dessert