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Celebrate National Margarita Day!

Posted by Bea Davis on Feb 22, 2017 11:50:37 AM

In honor of the day, we asked noted mixologist Jen Gordon for a "riff' on the classic cocktail.  Try and enjoy!

Mar Ahumdao ("The Smoky Sea")

1.5 oz. Reposado Tequila

1 oz. lime juice

3/4 oz. Cointreau

1/2 oz. Ilegal Mezcal

Measure and add all ingredients to a Boston Shaker with ice.  Shake well.  Strain and pour into a rocks glass rimmed with Maldon Smoked Sea Salt and fill with fresh ice.    Celebrate.

Thanks Jen!

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Topics: Mixology

Fitness for the Whole Staff

Posted by Bea Davis on Feb 17, 2017 2:22:39 PM

The New York Times shared the story today of foodservice work places incorporating healthy physical exercise into their weekly routines.

 

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Topics: Restaurant News

Versatility Shines: Pastry 1 Cristal Neutral Glaze

Posted by Bea Davis on May 31, 2016 3:35:18 PM

A shiny finish catches the attention of most diners.  Our eyes are drawn to the brilliant shine and deep color of a well made glaze or nappage.  The technical team at Paris Gourmet receives a steady stream of requests for recipes for soft glazes, coulis, and fillings.  In response, our team has developed these recipes for great finished that are easy to produce, work every time, and give the perfect shine and texture to complete your creations.

 

  • Over twenty great recipes
  • Fast Production
  • Practical for high volume usage
  • Economical
  • Most important- brilliant shine that protects your products!

 

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Download The Cristal Neutral Glaze brochure

Scientists Study Chocolate Using Real Time X-Rays for the First Time

Posted by Bea Davis on May 12, 2015 1:48:00 PM

An X-ray study carried out at DESY (Deutsches Elektronen-Synchrotron, a Research Centre of the Helmholtz Association) will help to improve the quality of chocolate. The study offers new insights into the formation of fat bloom, an unwelcome white layer that occasionally forms on chocolate. “Although fat blooming is perfectly harmless, it causes millions in damage to the food industry as a result of rejects and customer complaints,” explains the main author of the study, Svenja Reinke, from the Hamburg University of Technology (TUHH). “Despite this well known quality issue, comparatively little has been known until now about its root causes.” The team from TUHH, DESY and the food company Nestlé presents its findings in the journal Applied Materials and Interfaces published by the American Chemical Society.

 

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Microscope view of fat bloom on chocolate. Credit: Svenja Reinke/TUHH

 

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With DESY's bright X-ray source PETRA III the scientists could follow the migration of liquid fat (yellow) through chocolate live for the first time. The characteristic X-ray pattern (right) reveal details down to nanometre sizes. Credit: Svenja Reinke/TUHH

 

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Inner structure of chocolate: liquid fats (yellow) can migrate through the mix of cocoa (dark brown), milk powder (light brown) and sugar (white). Credit: Svenja Reinke/TUHH

 

See the complete article.

Picture Book: Two Recent Events

Posted by Bea Davis on Aug 21, 2014 9:00:00 AM

See photos from pastry technician Mario Bacherini's Summer Desserts Class, held at the Paris Gourmet Education Center on June 25th.

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 And witness the celebration of Bastille Day 2014 at Le Cercle Rouge in New York City.  All on Paris Gourmet's Google+ page...

 

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Mise En Place 8/19/2014

Posted by Bea Davis on Aug 19, 2014 9:00:00 AM

Harold McGee:  Caramelization: New Science, New Possibilities

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Gaz Regan: 101 Best New Cocktails 2014

 

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Grub Street:  Albert Trummer's New South Beach Bar

 

James Kennedy:  About these posters: As a Chemistry teacher, I want to erode the fear that many people have of “chemicals”, and demonstrate that nature evolves compounds, mechanisms and structures far more complicated and unpredictable than anything we can produce in the lab.

 

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U.S. Pastry Competition 2015: Change of Date

Posted by Bea Davis on Aug 18, 2014 12:00:00 PM

Please see inportant information regarding the 2015 edition of the United States Pastry Competition below.

 

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Get more U.S. Pastry Competition Information

Topics: U.S. Pastry Competition

Founder of French Ice-Cream Parlor Raymond Berthillon Dies

Posted by Bea Davis on Aug 18, 2014 8:00:00 AM

The Wall Street Journal discusses the life and passing of Raymond Berthillon, owner and operator of the famed Parisian ice cream shop.

 

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Topics: Restaurant News, ice cream, Paris

Paris Gourmet Education Center: Classes for September 2014

Posted by Bea Davis on Aug 17, 2014 9:27:13 PM

Paris Gourmet is proud to continue our free education courses for professionals.  Corporate Pastry Chef Sylvain Leroy will teach the first class, Fall Desserts, on Wednesday September 3rd 2014, sponsored by Cacao Noel couverture de chocolat.  Jean-Francois Devineau of Kerry Ravifruit follows on Wednesday September 10th.  Plated Desserts by chef technician Mario Bacherini will be held on Tuesday September 16th.  

 

Please join us for great training, professional networking, new ideas and techniques, all in a positive, modern, and fun atmosphere.

 

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Topics: education

Pastry Trends: Five of the Best Paris Pastries

Posted by Bea Davis on Jul 31, 2014 4:18:58 PM
Lindsay Tramuta of The Wall Street Journal chronicled her five favorite Paris pastries in her recent article.  She found that some of the best pastry chefs are focusing intensely on a single signature item.  Her top picks and possible future pastry trends: classics like eclairs, choux, tarte tropezienne, merveillieux, and a very special angel food cake.
PatisserieCiel
Patisserie Ciel

Topics: Pastry Trends, Paris