We Are Paris Gourmet

Posted by Bruce Banner on May 10, 2021 9:45:18 AM

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Established in 1983, Paris Gourmet is the New York tristate area’s leading specialty food service importer and distributor. We source the finest products from around the world and make them available across the country through a network of independent distributors.

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Our staff of chef technicians conduct extensive research and development of products in pursuit of quality and innovation. They also provide multiple opportunities for continuing education, training, and support within the industry.

Paris Gourmet is located in New Jersey’s Meadowlands, 8 miles from New York’s Times Square.

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Topics: U.S. Pastry Competition, Cuisine-Tech, New York City, Ravifruit, Coupe du Monde, Hero Jams, Oils, Cacao Noel, MODA tart shells, Beurremont, Pastry Trends, Amifruit, Gelatech, Dechoix, chef, youtube, Pilar, chocolate, Sous Vide, bread, New Jersey, celebration, eric bertoia, nutley farms, pastry techniques, Beurremont butter, Noel Chocolate Bon Bons, Paris Gourmet

Chefs for Chefs: Our Service To You

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

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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

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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

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!

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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

Think Chocolate! with Pastry Chef Eric Bertoia

Posted by Bea Davis on Jun 5, 2020 10:36:56 AM

Chef Bertoia uses Cacao Noel to riff on a classic

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Think Chocolate!
with Pastry Chef Eric Bertoia
Paris Gourmet - Cacao Noel

Date: Tuesday, June 9, 2020
Time: 5:30 - 6:30 PM EST

Chef Bertoia invites you to join him for an evening of pastry.
Hear about his illustrious career in pastry arts and learn how to make a delectable chocolate cake based on the famous Lu Pim's cookies.

French-born Chef Bertoia is a veteran of 2 and 3 Michelin-star restaurants including Auberge de Templiers (Boismorand), La Pyramide (Vienne), L’Oustau de Baumaniere (Baux de Provence), Le Taillevent (Paris) and Hotel Ritz Escoffier (Paris).

For 15 years, he was the corporate pastry chef at The Dinex Group where he opened and managed 15 restaurants and 2 Epiceries Boulud around the world. Today, Chef Bertoia is the Corporate Pastry Chef for specialty food importer, Paris Gourmet.

With his experience and versatility, Chef Eric bridges classic French patisserie and flourishing modern American pastry.

JOIN ZOOM MEETING HERE

Meeting ID: 864 6139 0711 / Password: 163542

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