Pithivier pastry with a creamy sauce, served with a garnish of grated topping and green element on a white plate. Chef Colby Rasavong stacked together a seared half-pound beef patty, pickled green ...

At the core of chef Romain Fournel’s philosophy is adaptation — honoring classic European pastry techniques while tailoring flavors, textures and presentations to local tastes.

For the past 25 years, pastry chef Christophe Rull has both worked in and led pastry programs at restaurants and hotels in the U.S. and in his native France. Now he’s gone solo. On Saturday morning, ...

On Friday, November 29, Noah French, pastry chef of TAG, will open Sugarmill at 2470 Broadway, finally unleashing the visions of sugarplums that have been dancing in his head for the past 25 years. It ...

Pastry Chef Isabella Li opened Larc Patisserie in 2024, making rare French pastries from scratch. “It’s just a lot of components brought together in one dessert,” said Li. Most of her days start ...

French pastry chef Francois Bernaudin jokingly tells his friends to be on guard for an economic downturn if he opens another bakery, since the San Mateo resident has started businesses in the latter ...

A French coffee shop and cafe is coming to Houston. Pastry chef Jean-François Feuillette will open the first U.S. location of Café Feuillette in River Oaks District next year. Located at the corner of ...

Chef Colby Rasavong stacked together a seared half-pound beef patty, pickled green tomatoes, and a slab of Velveeta. But instead of using a bun to transfer those classic American flavors from hand to ...

It’s strawberry season, and nothing says strawberry season like making the world’s largest strawberry cake. It happened in a northern suburb of Paris on Wednesday, where French pastry chefs led by ...