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Bruce Banner

Recent Posts

Do You Know Cuisine Tech?

Posted by Bruce Banner on May 7, 2021 9:27:33 AM




cuisine tech


Cuisine Tech is a line of products that help elevate the chefs plate.   From ice cream, to sauces, to even flavored pearls.  The possibilities are endless!

  Check out the videos below

Topics: Cuisine-Tech, Ultra Tex, Ravifruit, Fruit Spreads, Oils, Liquid Chef, Pastry Trends, trends, chef, youtube, food, pastry techniques, Pastry Skills

Creative Flavor Focus: Salted Caramel Corn Gelato

Posted by Bruce Banner on May 5, 2021 11:30:00 AM

We challenged chef Calogero Romano to create a unique gelato combination featuring his favorite summer snack- caramel corn.


Calogero not only made the caramel corn!  He also infused the warm gelato base with freeze dried sweet corn powder.  Once the base was batch frozen, he added streaks of dulce de leche, and finally, dark chocolate too.


Watch the video. Get the recipe. Savor the flavor.

Coming soon: we challenged Calogero to create another new gelato.  Stay tuned!

Topics: Gelatech

10 Facts About The Classic Mont Blanc Dessert

Posted by Bruce Banner on May 5, 2021 8:34:30 AM

The Mont itself, at 15.7k feet above sea level, is the second highest peak in Europe and straddles the Italy-France border in the Alps.  Read all of the facts...


Who climbed it first?

The dessert:  There are many stories and references and no clear origin.  In the 1850s, there are descriptions of desserts featuring chestnuts cooked in cream and sugar.  By the 1880s, Mont Blanc was commonly used to describe a more evolved form of this combination.  Read all of the facts...



The mountain: The first recorded ascent of Mont Blanc (at the time neither within Italy nor France) was on 8 August 1786 by Jacques Balmat and the doctor Michel Paccard.

Why do adventurers attempt the trek? 

For the great combination of earthy, rich chestnut and lightened by whipped cream or mousse.  The chestnut provides the rich density; the other ingredients usually provide a lighter contrast, though chocolate is often used to deepen the flavor experience.

What is that crunchy basecamp?

To contrast with all of the soft and fluffy goodness above.  Chefs have used tart shells, pate a choux and caramelized puff pastry to provide this foundation.

What's at its core?

Discover for yourself.  Under the chestnut vermicelli surface, chefs usually form a firmer base of mousse or pastry cream to support the outer chestnut layer.  But you can build to fit your vision.np_file_43128

What is that unique striated landscape?

Chestnut- Always chestnut, and lots of it.  It can be included in many different forms.  Cream, mousse, ice cream, ganache....

Is it dangerous?

YES- be very careful.  If you add it to your menu, you will probably sell out, and you'll need to plan on how to make enough to keep up with the demand!

What is that frosted peak? 

A proper world class mountain needs a frosty white peak at that high altitude.  Typically, chefs use whipped cream or meringue or a combination of the two.  But it's your mountain, so creativity is welcome.


Do climbers still blaze new trails? 

We encourage all chefs to find their pathway to a unique signature version.  Eric Bertoia created this blueberry focused edition that is truly inspiring.

Screen Shot 2021-04-16 at 4.55.20 PM

Is there a season for ascent? 

Maybe, but it's always a good time to serve and consume a well prepared Mont Blanc. While rich in flavor and mouthfeel, chestnut also possesses a refreshing quality.

Broadway or Hollywood?

Posted by Bruce Banner on May 3, 2021 10:38:24 AM

Paris Gourmet is proud to announce our Noel Bonbons.  Its comes in two different assortments called Broadway and Hollywood.

HubSpot Video


Broadway's flavors are Almond Praline Oval, Morogoro Square,  Salted Butter Caramel Dome, and Vanilla Ganache Square

Hollywood's flavors are Lime Dome, Passion Mango Pod, Raspberry Pod, and Banana Caramel Dome.  

We also carry each flavor separately.

Download The Cacao Noel Bonbon Flyer

Screen Shot 2021-05-03 at 11.36.09 AM






Topics: praline, Cacao Noel, chocolate, celebration, bon bons, Hollywood, Broadway, Noel Chocolate Bon Bons, Salted Butter Caramel Dome Bon Bon, Banana Caramel Dome Bon Bon, Almond Praline Oval Bon Bon, Morogoro Square Bon Bon, Vanilla Ganache Square Bon Bon, Lime Dome Bon Bon, Passion Mango Pod Bon Bon, Raspberry Pod Bon Bon

It's Gonna Be MAY!!!

Posted by Bruce Banner on Apr 27, 2021 9:00:00 AM

Spring is here and the month of April is coming to an end.  Thanks to NSYNC and the lovely Justin Timberlake meme... "It's Gonna Be MAY!"

Its Gonna Be May

Paris Gourmet is proud to announce that starting this May we will be bringing you lots of content.  From videos, to blogs, to webinars, to IG stories.  So stay tuned!


Paris Gourmet YouTube

Paris Gourmet Instagram


Topics: Its Gonna Be MAY!

Chefs for Chefs: Our Service To You

Posted by Bruce Banner on Apr 19, 2021 9:00:00 AM

Chefs 460px

From left to right, Chef Frederic Larre, Chef Sylvain Leroy, Chef Eric Bertoia, and Chef Calogero Romano 


Have you ever heard of "writers block" or needed some inspiration?  It happens to all of us, and in the food industry it happens to chefs as well.


Unlike most vendors, Paris Gourmet offers a solution to that problem.  A team of chef technicians that service our customers nationwide to answer any technical questions about our products, recipes, consulting, and our favorite... demo day!


malverne demo

Chef Calogero Romano and staff at Malverne Pastry Shop


"Demo day" is a unique service that Paris Gourmet's chef technicians provide.  Depending on your location, the chef technician schedules a date to spend a day in your kitchen to show you and/ or train your staff on how to produce pastries.

Paris Gourmet provides ingredients and recipes for the demo and prior to the day, the chef technician usually discusses and goes over details of what the customer is looking for.

It is a day filled with lots of cooking, photo taking, and the best part... tasting of all the pastries that were produced for that day!

To book a demo and for more information, please contact your sales representative.



Meet our Chefs:

Instagram @sylvainleroy79

Instagram @bertoiaeric

Instagram @flarre16

Instagram @charliepastrynewyork



Topics: Cuisine-Tech, gelato, ice cream, Ravifruit, Techniques, praline, Hero Jams, Frozen pastries, Bon Patissier, Cacao Noel, decorations, Events, MODA tart shells, New Products, Pastry Trends, Amifruit, Gelatech, viennoiserie, croissant, trends, chef, whites, macaron, bread, Butter, artisan gelato, cake, eric bertoia, cocoa powder, Calogero Romano, dark chocolate bark, chocolate bark, Noel Chocolate, freeze dried raspberries, nutley farms, pastry techniques, venoiserie techniques, venoiserie skills, dough, glucose syrup, Beurremont butter, Pastry Skills, croissant dough, consulting, frederic larre, sylvain leroy

You Say Tomato 🍅, I Say Tomato 🍅

Posted by Bruce Banner on Apr 7, 2021 9:30:00 AM


Photo by Markus Spiske on Unsplash


Last week, Paris Gourmet had a webinar on tomatoes.  Not just any type of tomatoes, but peeled plum tomatoes from Italy!

In cased you missed it, we got you covered!  See below for the video featuring Val Italia tomatoes and feel free to contact us with any questions.


Topics: Videos, chef, youtube, Italian Restaurant, food, tomato, plum tomato, Val Italia, plum tomato in a can from Italy, Italian tomato

It's Like BUTTAH!  Beurremont Butter for Croissants with Chef Eric Bertoia

Posted by Bruce Banner on Mar 10, 2021 9:30:00 AM

Chef Eric and Croissant

Last week, Chef Eric Bertoia shows you the tips and tricks to make a beautiful tasty croissant!  

The video features the main component, which is the Beurremont sheeted butter and it DOES make a difference!

Check out our video listed below for a little taste!

For the full video check it out here!

HubSpot Video


Topics: Techniques, viennoiserie, croissant, youtube, bread, Butter, eric bertoia, food, pastry techniques, venoiserie techniques, venoiserie skills, dough, dough sheeter, Beurremont butter, Pastry Skills, croissant dough

In Case You Missed It.... Ingredients for CBD Edibles!

Posted by Bruce Banner on Mar 8, 2021 9:30:00 AM


Last month Paris Gourmet did a live virtual discussion of ingredients for CBD edibles.  

Paris Gourmet's Colin Deschamps, John Duffy, and chef instructor Calogero Romano educated us on ingredients like glucose syrup, purees, and many more ingredients to help diversify your edible creations.

For more information, check out our video and feel free to leave a comment below.



Topics: Cuisine-Tech, Videos, Ravifruit, Oils, Pastry Trends, Amifruit, Gelatech, trends, youtube, chocolate, Butter, marshmallow, food, Noel Chocolate, nutley farms, ingredients for edibles, gummies, cannabis, edibles, CBD, CBD edibles, glucose syrup

***New Video Alert: Chocolate Bark***

Posted by Bruce Banner on Jan 26, 2021 9:30:00 AM

Someone once said "Flowers mean I'm sorry and chocolates mean I love you".  With that being said and Valentine's Day coming up, what better way to show "I love you" with some chocolate!


But lets be honest, picking up a box of chocolates for Valentine's Day and any occasion is a very typical fashion.  Its time to get creative and by creative, we mean chocolate bark!  

Best known for consuming during the winter as peppermint bark.  The varieties of making chocolate bark are endless and very eye catching!


For more tips, tricks, and inspiration check out the video below featuring our very own chef technician Calogero Romano.



Topics: Videos, Techniques, nuts, Cacao Noel, decorations, Pastry Trends, education, Amifruit, trends, youtube, chocolate, celebration, marshmallow, Calogero Romano, dark chocolate bark, candied fruit, chocolate bark, Noel Chocolate, freeze dried raspberries, freeze dried strawberries, nutley farms, valentines day

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