News | Europain


26 October 2017

Come discover Jean Thomas SCHNEIDER, a golden chef!

His favorite ice cream? Tahitian vanilla ice cream with thick maple syrup – Focus on Jean Thomas SCHNEIDER, World Pastry Champion 2017, to discover at the Lab Intersuc!
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26 October 2017

Jérémy DEL VAL, a chef who will leave you astonished!

Vanilla from Papua, chiboust cream basil, pin nut ... Jeremy DEL VAL’s long experience makes his dishes unique and original. Come meet him at the Intersuc Lab!
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25 October 2017

The return of old wheat and sourdough for a healthier bread, while modern wheat is in trouble

What does our iconic baguette really contain? What wheat and sourdough for today's bakery?
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24 October 2017

Croissants, chouquettes, viennoiseries : these french products which are popular on the other side of the Atlantic

Although they have the reputation of "ill-eating ", Americans are keen to savor traditional bakery. When the French baguette goes to conquer America, that’s the Europain focus of the day
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20 October 2017

A crazy chef who never stays put!

Find Jérémie RUNEL, young chef full of talent, founder of La Fabrique Givrée on Tuesday, on February 6, 2018 at 12.15 at the Intersuc Lab!
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