INTERSUC LAB

A mix between a shop and a lab, Intersuc Lab features highly professional pastry demonstrations performed in close-up.

The participants are Meilleurs Ouvriers de France, World Pastry Champions, French desserts champions, pastry chefs from famous boutiques and restaurants.

They share during 4 days their experience and their creativity with the professionals.


CONFIRMED SPEAKERS: Click on + to unroll the list

SATURDAY 03/02 :

10:30am to 11:10am - "1001 crispy and caramelized leaves, with peanut cream and arak"
  • Myriam SABET - Founder of Maison Aleph
11:20am to 12:00am - "Artistic creation made of sugar"
  • Fabrice DANNIEL- Director of Culinary Arts – Le Cordon Bleu Paris
12:10am to 12h50am - "Chestnut honey, Williams pear, crunchy almond"
  • François PERRET -  Pastry chef  Ritz Paris
1:50pm to 2:30pm - "Citrus trees from Damien Blasco"
  • Cyril GAIDELLA & Julien NORAY - French Desserts Champion 2017 & Consulting Pastry Chef
2:40pm to 3:20pm - "Hazelnut under 4 leaves"
  • Nicolas PACIELLO - Pastry chef Prince de Galles
    3:30pm to 4:10pm - "A chestnut in its bur"
    • Jimmy MORNET- Pastry chef Park Hyatt Paris-Vendôme
      4:20pm to 5:00pm - "Larzac thyme honey with flavors of citrus and eucalyptus"
      • Michael BARTOCETTI - Pastry chef Shangri-La
      5:10pm to 5:50pm - Signature dish Christophe DOMANGE - VALRHONA
      • Christophe DOMANGE - Pastry chef VALRHONA

       

      SUNDAY 04/02 :

      09:40am to 10:20am - "Strawberry and mustard"
      • Georges-André PALLUAUD – Pastry/Chocolate professional
      10:30am to 11:10am - "Pastry discovery: another way to work : 4 techniques detailled through magnifying glass for a chocolate tart demonstration"
      • Damien PAINEAU - Institut National de la Boulangerie Pâtisserie
      11:20am to 12:00am - Signature dish Rémi MONTAGNE - VALRHONA
      • Rémi MONTAGNE - Pastry chef VALRHONA
      12:10am to 12:50am - "Fresh connexion"
      • Enzo FRANZI & Baptiste VIAL - French Desserts Champion 2017 & Plaza Athénée
      1:50pm to 2:30pm - “Snacking WITHOUT and 100%: WITHOUT gluten and lactose - 100% healthy”
      • Jean-Thomas SCHNEIDER - World Pastry Champion 2017 – Louis François
      2:40pm to 3:20pm - "Vanilla orange from Tahiti, Bora Bora grand cru"
      • Stéphan PERROTTE - Meilleur Confiturier de France & World Jam Champion 2015
      3:30pm to 4:10pm - "Frozen creation of the kitchen garden"
      • Henri GUITTET- Ice cream professionnal - Founder of GLAZED
      4:20pm to 5:00pm - "Be bold and sign your classics! "
      • Nicolas BOUSSIN - Meilleur Ouvrier de France Pastry - Pastry chef Elle & Vire

       

      MONDAY 05/02 :

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      « Chef Magazine » will showcases the “Festival de la Créativité Gastronomique édition sucrée” Monday 5 th february and it will be animated by Cyril ROUQUET-PREVOST! Come discover prestigious chefs!

      Sessions

      1st : 10:00-11:00am
      2nd : 11:15-12:15am
      3rd : 01:30-02:30pm
      4th : 02:45-03:45pm
      5th : 04:00-05:00pm

      • Nicolas BACHEYRE, Un Dimanche à Paris
      • Jeremie BOUSSEAU, Anne de Bretagne **, La Plaine-sur-Mer
      • Bryan ESPOSITO, Hotel Westminster****, Paris
      • Arthur FEVRE, Le Pressoir d’Argent **, Bordeaux
      • Pascal HAINIGUE, Burgundy*****
      • Kévin LACOTE, KL Pâtisserie, Paris
      • Steve MORACCHINI, La Passagère *, Juan les Pins
      • Jimmy MORNET, Park Hyatt Paris Vendôme*****
      • Julien NORAY, Alan Geaam Restaurant
      • Nicolas PACIELLO, Prince de Galles *, Paris
      • Aurélien RIVOIRE, Alléno Paris ***, Paris
      • Eric WERBAUWHEDE, Maison Pic ***, Valence

       

      TUESDAY 06/02 :

      09:40am to 10:20am - "Taste mark: origin chocolate coating Côte d'Ivoire and Dominican Republic"
      • Sens & Chocolat - Planetgout
      10:30am to 11:10am - “Artistic creation made of sugar"
      • Fabrice DANNIEL - Director of Culinary Arts – Le Cordon Bleu Paris
      11:20am to 12:00am - "Vanilla bean flan / caramel flan / hazelnut flan"
      • Stéphane GLACIER - Meilleur Ouvrier de France Pastry
      12:10am to 12: 50am - "Habibi"
      • Jérémie RUNEL - Chef givré, Founder of La Fabrique Givrée
      1:50pm to 2:30pm - "Vegan and gluten free cookie"
      • Céline BARTHOD & Alexandra CHAILLAT - L'Atelier des Lilas, pastry without gluten 
      2:40pm to 3:20pm - "Hazelnut praline and Menton lemon lollipop"
      • Jérémy DEL VAL - Pastry chef - DALLOYAU
      3:30pm to 4:10pm - "Gain in quality in your lab : Cracker on chou pastry : the multiple advantages of this winning duo "
      • Janick LETOUSEY - Institut National de la Boulangerie Pâtisserie

       

       

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      Céline BARTHOD & Alexandra CHAILLAT
      L'Atelier des Lilas

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      Michael BARTOCETTI
      Pastry Chef
      Shangri-La

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      Sens & Chocolat

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      Nicolas BOUSSIN
      Meilleur Ouvrier de France
      Pastry Chef Elle & Vire

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      Fabrice DANNIEL
      Director of Culinary
      Arts - Le Cordon Bleu

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      Jérémy DEL VAL
       French Desserts
      Champion - DALLOYAU

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      Enzo FRANZI & Baptiste VIAL
      French Desserts Champion
      2017 - Plaza Athénée

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      Cyril GAIDELLA & Julien NORAY
      French Desserts Champion 2017
      & Consulting Pastry Chef

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      Stéphane GLACIER
      Meilleur Ouvrier de 
      France Pastry

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      Henri GUITTET
      Ice Cream Professional
      Founder of GLAZED

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      Jimmy MORNET
       Pastry Chef - Park Hyatt
      Paris - Vendôme

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      Nicolas PACIELLO
        Pastry Chef -
      Prince de Galles

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      Georges-André PALLUAUD
       Chocolatier - 
      La Nature du Chocolat

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      François PERRET
        Pastry Chef -
      Le Ritz

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      Stéphan PERROTTE
      Meilleur Confiturier de France
      World Jam Champion

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      Jérémie RUNEL
        Founder of
      La Fabrique Givrée

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      Jean-Thomas SCHNEIDER
       World Pastry Champion
       - Louis François

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      Myriam SABET
       Founder of
       Maison d'Aleph

       

       

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      Janick LETOUSEY
      Pastry Chef INBP

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      Damien PAINEAUN
      Pastry Chef INBP

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      Rémi MONTAGNE
      Pastry Chef VALRHONA

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      Christophe DOMANGE
      Pastry Chef VALRHONA

       

      PARTNERS

      SUPPLIERS PARTNERS

       

       

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