A close up of Yann Duytsche, lecturer at the Ecole du Grand Chocolat Valrhona, holding a lesson at Arte del Convivio in Milan. Trained also at Moulin de Mougins, founded by Roger Verge on the French Riviera, he opened a pastry shop of his own in Barcelona, called Dolç
People always speak of chefs. The sweet side of cuisine, however, increasingly claims its own space. With perfect balances, ingredients weighted with extreme accuracy, resting and cooking times that cannot be changed. It is time for the spotlights to turn to pastry-chefs, masters of technique and balance. And when speaking of pastry making, what’s sweeter than chocolate?
On Monday, in the Arte del Convivio cooking school in Milan, pastry chef Yann Duytsche, a master at Ecole du Grand Chocolat Valrhona, held a lesson on high pastry making and presented some of his creations. Originally from Lille, in Northern France, he attended Le Touquet Paris Plage catering school and then gained experience in great restaurants, including Moulin de Mougins, three Michelin stars on the French Riviera, founded by Roger Verge one of the most appreciated founders (now retired) of nouvelle cuisine.
Previews, personalities and establishments in the sweet side of the food planet