Plissé

Conceived with Jérôme de Oliveira

The haute couture lands in the world of pastry with the moulds Plissé conceived with the Pastry World Champion Jérôme de Oliveira.

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jerome_de_oliveira_lp-1

Jérôme de Oliveira

 

Jérôme remembers he always wanted to be a pastry chef. At the age of 4 he already knew his fate. He enjoys combining aromas, textures, shapes, colours ... pushing his creativity beyond the limits of the tradition. Born in Lyon, Jérôme obtained his diploma from the "Ecole Nationale Supérieure de la Pâtisserie" and began his first professional experiences next to a great pastry chef, the Relais Dessert Sébastien Bouillet. As he aspires to grow up next to his idol, Jérôme joins the Christophe Michalak team at the Plaza Athénée hotel in Paris.

After taking part in several competitions, Jérôme demonstrates his passion for challenges. In 2007 he won the Des Arts Sucrés World Cup and in 2009 he realized every pastry chef’s dream, becoming the youngest champion in the world of pastry at just 23 years old. After 5 years at the Plaza Athénée, he quitted his job as sous-chef and in April 2011 he embarks on a new challenge by opening the pastry shop "Intuitions" in Cannes, where he gives free expression to his creativiy.
1-5312559505486

 

Plissé7

Size: Ø 45 h 6.4 mm
Vol. Mould: 15x7 ml

Vol. Tot.: 105 ml

 

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2-7

 

Plissé23

Size: Ø 75 h 7.7 mm
Vol. Mould: 6x23 ml

Vol. Tot.: 138 ml

 

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3-739

 

Plissé100

Size: Ø 140 h 10 mm
Vol. Mould: 2x100 ml

Vol. Tot.: 200 ml

 

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Download the recipes made by the World Pastry Champion Jérôme de Oliveira and MOF Yann Brys!

Emblem of elegance and tradition, the famous technique used in the most famous houses of fashion of the world is now reproducible in confectionery.

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Toubillon

Conceived with MOF Yann Brys

A vortex of taste that will charm you like a rapid and frantic succession of ideas. A swirling of sensations and flavours that you could give to your sweet and savoury surprising creations.

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yann_brys_lp-1

 

Yann Brys

 

MOF Pâtissiers Yann Brys in 2009 developed a new technique that is used worldwide today, for piping cream on a turntable as it generates a unique and very elegant effect. Tourbillon: a vortex of taste that will charm you like a rapid and frantic succession of ideas.

A swirling of sensations and flavours that you could give to your sweet and savoury surprising creations. try it on plate desserts, as decoration and…why not…as an insert for your preparations. An easy and innovative way to create unique decorations that will excite your sight and taste.
tourbillon_9

 

Tourbillon9

Size: Ø 45 h 7 mm
Vol. : 15x9 ml
Tot.: 135 ml

 

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tourbillon_28

 

Tourbillon28

Size: Ø 75 h 8 mm
Vol. : 6x28 ml
Tot.: 168 ml

 

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tourbillon_100

 

Tourbillon100

Size: Ø 140 h 9 mm
Vol. : 2x100 ml
Tot.: 200 ml

 

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Download the recipes made by Jérôme de Oliveira and MOF Yann Brys!