Georges Alain shines a light on French pastries in Cyprus
Having worked in pastry for 23 years, Georges decided to share his passion by opening a pastry shop in the Cyprian city of Paphos, drawing on his international ...
At the institute, we have professional equipment that allows us to have good organization and to be autonomous quickly. Thanks to all these elements, I was able to accomplish my mission in perfect conditions
Her secret to a good croissant? It must be flaky, honeycombed, melting, have a beautiful overall appearance and perfect regularity. To make it, you must first have quality flour," she says. At the institute, the teams work with Moulins Viron, which delivers their different types of flour every week, and which is one of the mills with an excellent level of quality. They also add a very good PDO butter from Charentes-Poitou, Guérande salt, sugar, quality honey, whole milk, and sourdough, made at the institute, every day.
The entire Le Cordon Bleu Paris team congratulates Hiva on this great achievement!
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